Bottega

I've eaten twice at Bottega -- once for my daughter's 16th birthday (her request) and once for a special occasion. No Chiarello sightings on these visits but I did meet him and chat with him at one of his Napa Style stories once and he was very friendly and pleasant.

As to the restaurant, both our meals have been good and the staff accommodating. There are certain things on the menu that I...+READ I've eaten twice at Bottega -- once for my daughter's 16th birthday (her request) and once for a special occasion. No Chiarello sightings on these visits but I did meet him and chat with him at one of his Napa Style stories once and he was very friendly and pleasant.

As to the restaurant, both our meals have been good and the staff accommodating. There are certain things on the menu that I liked better than others, but that is the way it is with most restaurants. Generally I find their appetizers are well done. I like their signature "polenta under glass," and I find the octopus and some of their salads very enjoyable. I think they have good gnocchi dishes well – light and flavorful. Overall, I feel I’ve received good food, good service and good value when I’ve eaten at Bottega.

There biggest problem is that there are so many great restaurants in Yountville, that I can’t just go to theirs every time I’m in that town. I have to try others too, so I only eat there a few times a year.

Two BTWs.

I recommended Bottega to a work group and they had a thoroughly enjoyable meal and evening there.

And, I have a set of Napa Style Santoku knives that are superb... probably my favorite knives out of my set of cooking knives.-COLLAPSE / REPLY (6 Replies) (by Samurai, created July 7, 2011)

»Michael Chiarello's restaurant is over-rated

I've NEVER had anything served to me in any restaurant that I found inedible until I dined at Bottega a few weeks ago. Honestly, I'm a well heeled diner and acclaimed cook but I could not eat the crispy rabbit. Aside from the tasteless and mushy meat under the crunchy breading, the sauce was so sweet that I could not eat it. I'm not adverse to eating sweet sauces, but this was over the top sweet....+READ I've NEVER had anything served to me in any restaurant that I found inedible until I dined at Bottega a few weeks ago. Honestly, I'm a well heeled diner and acclaimed cook but I could not eat the crispy rabbit. Aside from the tasteless and mushy meat under the crunchy breading, the sauce was so sweet that I could not eat it. I'm not adverse to eating sweet sauces, but this was over the top sweet. Our dinner was just mediocre, including appetizers and entrees (including the entree that replaced the rabbit).-COLLAPSE / REPLY (1 Reply) (by candle05301, created December 29, 2010)

»[Yountville] Bottega

Over twenty years ago, I was completely entranced by the cooking of Michael Chiarello when he owned Tra Vigne. In 1985 he was named Food & Wine Magazine’s Chef of the Year and I think that celebrity got to him because the quality at Tra Vigne went down hill, there were numerous rumors of Chiarello’s ego causing problems, and ultimately he sold the restaurant. For several years, Tra Vigne was sort...+READ Over twenty years ago, I was completely entranced by the cooking of Michael Chiarello when he owned Tra Vigne. In 1985 he was named Food & Wine Magazine’s Chef of the Year and I think that celebrity got to him because the quality at Tra Vigne went down hill, there were numerous rumors of Chiarello’s ego causing problems, and ultimately he sold the restaurant. For several years, Tra Vigne was sort of a laughing joke in the Napa Valley and the only business it saw was by tourists who didn’t know any better. He had a reputation in the valley as a bit of scamp.

And then Chiarello seemed to clean up his act. He put his name on a handful products through the brand, Napa Style. He started doing some television and getting a respectable mantle through television. But would he ever open another restaurant? Well, yes and hearkening back to those glory days of Tra Vigne, Bottega is packing them in and with good reason. I was going up to visit some old friends and suggested Bottega which is walking distance from their home. As it turned out, that evening was a special occasion with a related book signing by Lidia Bastianich and it was great fun watching Chiarello and Bastianich make the rounds around the room in between their own noshing.

I admit it — I get pretty psyched when I see savory versions of fried dough. I didn’t even recognize it as such when I read it on the menu: Organic Prosciutto “house cured”, pasta fritta, Lambrusco. “Fritta” means fried and it slipped by me until Ron described it. Well of course I had to have it… Served on a large platter were four massive fritters; pasta dough studded with rosemary, deep fried, and then rolled in Parmesan cheese. These warm globules of goodness were served alongside paper-thin slices of prosciutto which had been drizzled with olive oil and topped with a few chunks of mango.

What threw me was the bowl of Lambrusco. When the platter arrived, I hadn’t remembered everything that was written and I thought the bowl was some form of dipping sauce. Ron was the one who told me it was to drink and I felt pretty foolish, dunking the tender, cheesy wonders in the bubbly cold wine. But when a bite of the fritter and prosciutto were taken and followed by the Lambrusco, I had the “ah-ha” moment. The lightly bubbly wine was clean and bright next to the rich sharpness of the cheese coating to the dense, succulent dough.

I was having quite a time determining what to have as a main course and ultimately, it was easier to ask the waiter to just bring me his favorite fish course. I was not disappointed by the surprise; Adriatic Seafood Brodetto with monkfish, mussels, rock cod and fresh Monterey calamari, forno-confit tomato broth, olive oil-crouton, paprika-saffron rouille. Like a thicker and richer version of Cioppino, the selection of fish was fresh and the mussels were especially large and tender. I liked the rouille-topped crouton as a tangy counterbalance to the redolent sauce.

Being pretty full from a huge appetizer (half of which was packed for leftovers) and the entrée (also half of which was packed for leftovers), the table shared a selection of biscotti cookies. I tasted the dark chocolate square and a sugar cookie that had a hint of saffron to it. But then there came a follow-up dessert, a sweet version of fried dough...

Here, we are eating a classic dessert presentation, inch-long warm fried dough rolled in granulated sugar and served with two sauces, a lemon curd and a raspberry jam. How much better can it get for a die-hard Fried Dough Ho to have two different servings in one spectacular meal? My only complaint about the doughnuts was the predominant use of a large-granule sugar which hardened to a point of flaking off in large sheets when the doughnut was bit; that meant there was a significant amount of grease still on the doughnuts when rolled in the sugar. One had to bite through large sections of sugar. This could have been rectified by rolling the freshly-dried balls in less sugar or possibly sugar that is more refined. Don’t get me wrong, they tasted great, but the sugar “sheets” did not adhere to the doughnuts when bit into but chunked off in the mouth.

The accompanying sauces were quite lovely and well-made as well. I am curious why two sauces would be offered but one in more quantity than the other? I suppose the obvious answer is that they are supposed to go with the curd more with the raspberry being an after garnish, but being a raspberry fan, I actually preferred that sauce over the curd, but the combination of the two was really exquisite. What a fabulous evening it was, having two Fried Doughs in one meal!
Pics on the blogs...-COLLAPSE / REPLY (6 Replies) (by CarrieWas218, created April 26, 2010)

»Bottega...aka.... what a stint on Top Chef will do to fill a restaurant

We attempted to visit Bottega on a weekend night a few months after it's opening. The early reviews had been mixed (especially for poor service). We walked in to find a sparsely populated dining room so, with so many stellar establishments within walking distance, we decided to go elsewhere.

Fast forward passed a Top Chef Masters season. The menu at Ad Hoc the evening of our reservation did...+READ We attempted to visit Bottega on a weekend night a few months after it's opening. The early reviews had been mixed (especially for poor service). We walked in to find a sparsely populated dining room so, with so many stellar establishments within walking distance, we decided to go elsewhere.

Fast forward passed a Top Chef Masters season. The menu at Ad Hoc the evening of our reservation did not strike our fancy so we decided to give Bottega a shot. An 8:45 res. was the earliest available on a Fri. evening. We arrived to standing room only at the bar......this place was hoppin'.

I was a bit worried when we first arrived. Here's my pet peeve...........When you walk in at 8:42 for an 8:45 and the hostess says "We will be seating you closer to the time of your reservation." I was ready to get in fighting mode.

But.............the wait was not that long and everyone from that point forward was solicitous and friendly. Everyone from the hostess who seated us (different gal), waitstaff, wine steward and bussers had an attention to detail, asked the right questions and offered great suggestions. Our meal was well paced and our privacy was respected.

We wished to share many dishes to collect as many flavors as possible and each dish was delivered one at a time. We do this often and it's amazing how many restaurants can't get this right.

We started with Shaved Brussels Sprout Salad marcona almonds, sieved egg, pecorino, whole citrus vinaigrette. I often make this at home but it never occurred to me to serve it uncooked. This dish was fresh and crunchy and nutty with a hint of lemon. MMMM good.

The grilled octopus app. was cooked perfectly........ just to the bite, not chewy at all.

The Pappardelle Bolognese and Braised Short Ribs with smokey jus were just what the Dr. ordered on a foggy and cold winter night. Each is a dish that often done but not always done well. The pasta had just the right bite and a sauce where the individual flavors stood out. The beef just fell apart on the plate and was not too fatty. Smokey au-jus set this dish above others we've tried.

No deep chocolate desert. Boo hoo. The apple turnover/ice cream was not overly memorable.

All in all, a great night. We will return to try the other menu items were were considering.-COLLAPSE / REPLY (by MSK, created January 12, 2010)

»Bottega: don't bother

We had reservations for a birthday lunch (and they knew it was a birthday) and were left cooling our heels for 45 minutes. Then sat there another 15 before anyone took notice. We ordered glasses of bubbly, noting (again) that it was a birthday celebration. Never even got a "happy birthday" from our obsequious waiter, let alone a little amuse bouche or something one might hope for. Although we...+READ We had reservations for a birthday lunch (and they knew it was a birthday) and were left cooling our heels for 45 minutes. Then sat there another 15 before anyone took notice. We ordered glasses of bubbly, noting (again) that it was a birthday celebration. Never even got a "happy birthday" from our obsequious waiter, let alone a little amuse bouche or something one might hope for. Although we made it clear we were locals and knew Michael (who wasn't there that day), we were charged full corkage, had mediocre food and lousy service. Chiarello's food was far better in the old days at Tra Vigne. We won't return.-COLLAPSE (by vinfan, created December 26, 2009)