One-Million-Years-Old and Ultra-Fresh

By admin

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The town of Yountville, California may be small, but it has a large culinary legacy. The French Laundry, a perennial GAYOT.com Top 40 Restaurant helmed by Thomas Keller, started it, and chef Michael Chiarello carries it on at Bottega. The cuisine of this Napa Valley restaurant reflects the chef’s Italian heritage. Watch my exclusive video interview with Chiarello to learn more about him, his restaurant, his wines, Chiarello Family Vineyards, and his retail store Napa Style.

As Bottega is very busy all year-round, I would strongly recommend that you make a reservation before trying to go. Among the items you should try are the pesce crudo served on a 1,000,000-year-old block of salt from the Himalayas (yes, you read right: one million years!) and the crispy soft-boiled egg that come straight from Chiarello’s own chickens. You can’t get much fresher than that!

You can click on each photo to enlarge to see dishes from Bottega restaurant menu. All photos by Sophie Gayot.

: General manager Joel Hoachuck pouring 2009 Giana Zinfandel from Chiarello Family Vineyards

: Tiramisu profiteroles: tiramisu and sponge cake gelato with “cocoa puff” chocolate sauce

: Chef Michael Chiarello with Sophie Gayot

: Ricotta gnocchi: salsa di pomodoro delia nonna with pecorino

: Nduja salami & lemon ricotta cappeletti: Calabrian broccoli rabe with tomato-pork and mosto oro olive oil

: Twice cooked natural pork chop: peck seasoning

: Pesce crudo: market fresh raw selection from the sea

: Panna cotta vaniglia: eggless vanilla custard parfait, caramelized pineapple gelatini and forno roasted strawberry

: Octopus

: Zeppole al lemoni: Italian donuts cooked to order with meyer lemon curd and berry Earl Grey conserva

: Burrata & English peas: creamy mozzarella burrata with crushed English peas

: Grilled “angry” prawns: crispy garlic

: Green-egg and ham: olive oil-poached Delta asparagus with a crispy soft-boiled egg

: Fritto misto: chocolate arancini with marshmallow center

: Dungeness crab & Pancetta salad with English peas & spring garlic panna cotta

: Gateau souffle au chocolat