Bottega

  • 4.20
  • Outstanding!
  • Food:3.3
  • Decor:3.7
  • Service:3.0

6525 Washington St, Yountville, CA 94599Yountville  [ Map ]

(707) 945-1050  [ Website ]

Italian$50 - $99

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Reviews of Bottega  (25)

Featured Review

Bottega

    • 5.0
  • Food: 5.0
  • Decor: 5.0
  • Service: 4.0
  • Meal Price: $30 - $49

My husband and I have this love affair with Bottega. There is just something special about it. Chef Chiarello has really captured something special here. As much as I whine about my desire to have a Bottega location in additional cities, I can see why it's perfect just as it is. Chef is usually here, full hands on, overseeing it all and welcoming diners. If they opened elsewhere, it would lose that touch and he would have to blindly trust someone else to be him.

 

I've lost counts of the many times I have visited. We are usually in town to celebrate Chef Chiarello's Harvest Release and of course always have to make a stop the night before or the day after.

 

Bottega is elegant, yet casual and not stuffy at all. It is inviting and feels like home. The cooking is very much the same. Good ole' Italian home cookin'.

 

We had the following last time:

 

- Grilled short rib meatballs- Sicilian heirloom tomato sauce, coal roasted eggplant passata, cucumber, grapes & housemade ricotta. Sigh. Melts my heart.

 

- Bacon & egg- braised pork belly, crispy soft cooked egg & four bean Tuscan salad? yes, yes, and hell yes!

 

- Polenta under glass- caramelized mushrooms & balsamic game sauce. Was it inappropriate that I wanted to lick the glass container it came in? My husband would not let me. Party pooper.

 

- Raviolo- THERE ARE NO PERFECT WORDS TO DESCRIBE THIS. It must be experienced. Everyone that I have sent to Bottega for this has made a second reservation before leaving Napa to eat it yet again. It is a single, over-sized ravioli made with potato dough. Inside, you find it is filled with spinach and ricotta, black truffles, farm fresh egg yolk & sage brown butter. The proper way to eat it is slow and with eyes closed. Yeah, really.

 

- Zeppole a la crema- yummy donuts to end a perfect evening.

 

- Chiarello Bambino- the perfect wine to pair your meal with.

 

- Macchiatos- expertly made!

 

We are never rushed out and service is always on point. It truly is one of our favorite restaurants in the entire country! Exceptional!

The famous RAVIOLO DI UOVO botteganapavalley can't get enough. This could be breakfast, right? Potat

The famous RAVIOLO DI UOVO botteganapavalley can't get enough. This could be breakfast, right? Potato pasta filled with spinach ricotta, farm yard egg yolk and truffle sage brown butter.

Winner, winner, CHICKEN dinner botteganapavalley chefchiarello POLLO ALLA DIAVOLA SUL MATTONE - Cala

Winner, winner, CHICKEN dinner botteganapavalley chefchiarello POLLO ALLA DIAVOLA SUL MATTONE - Calabrian marinated chicken, roasted Shishito pepper, & cipollini onions

  • The famous RAVIOLO DI UOVO botteganapavalley can't get enough. This could be breakfast, right? Potat 242211
  • Winner, winner, CHICKEN dinner botteganapavalley chefchiarello POLLO ALLA DIAVOLA SUL MATTONE - Cala 242212
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Bottega

Our last meal in Napa was certainly one of the best. Bottega is Chef Michael Chiarello's Italian restaurant in downtown Yountville (yes, near all of the other great restaurants!). The restaurant is dark and cozy, with a warm color palette.

 

We each ordered our own appetizers, and split two entrees. The BF tried the grilled short rib meatballs with zinfandel conserva, onions, kumquats, and a sunchoke puree. The meatballs had a nice sweetness to them, as well as a touch of smoke from the grill.

 

Bottega
Grilled Short Rib Meatballs at Bottega

 

I also ordered a grilled appetizer, the wood grilled octopus with olive oil poached potatoes, salsa verde, tomato, and pickled red onion. I know it looks like the octopus is hiding in this photo but it was incredible.

 

Bottega
Wood Grilled Octopus


We decided to split two handmade pasta dishes which actually ended up being way too much food for us to finish (OK, we may have filled up on the delicious bread). We tried the rigatoni with wild mushrooms, and the tagliarini bolognese. The rigatoni was our clear favorite because it packed more of a punch than the bolognese. The tagliarini was bathed in a veal, pork, and porcini mushroom sugo, and topped with rosemary and parmigiano reggiano. I'd definitely recommend dinner at Bottega. The food is well-executed and it's a great value considering the area.

 

Bottega

Rigatoni with Mushrooms

Bottega

Tagliarini Bolognese

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Bottega

Dive into the amazing new world of Vegetarian lasagna with Lasagnetta di Zucchini al Forno by chefch

Dive into the amazing new world of Vegetarian lasagna with Lasagnetta di Zucchini al Forno by chefchiarello at Bottega (5/5 NOMs). Link in the bio for full review blogger travel foodie follow blogger

  • Dive into the amazing new world of Vegetarian lasagna with Lasagnetta di Zucchini al Forno by chefch 556168

Bottega

Vibrant deco, perfectly mildly sweet, surprisingly cool, & silky smooth texture. I love pudding & cu

Vibrant deco, perfectly mildly sweet, surprisingly cool, & silky smooth texture. I love pudding & custard so anytime either is on a menu I happily try it. The name of this dessert escapes me but the delectable taste lingers. This is a must try for pudding lovers!

  • Vibrant deco, perfectly mildly sweet, surprisingly cool, & silky smooth texture. I love pudding & cu 224081

Bottega in Napa Valley, a Michael Chiarello restaurant

grilled head on prawns & Santa Barbara uni over cavatelli pasta & shellfish brodo at our first dinne

grilled head on prawns & Santa Barbara uni over cavatelli pasta & shellfish brodo at our first dinner in yountville. thanks mrsbingel for having us at your amazing home for the holiday weekend! pasta shrimp uni seaurchin incredible family friends distractions

  • grilled head on prawns & Santa Barbara uni over cavatelli pasta & shellfish brodo at our first dinne 152779

Bottega

Cup of heaven in every bite of amazing Dolci Tiramisu (5/5 NOMs) dessert from Zaget Top Rated Napa V

Cup of heaven in every bite of amazing Dolci Tiramisu (5/5 NOMs) dessert from Zaget Top Rated Napa Valley restaurant Bottega by chefchiarello blogger travel foodie follow blogger

Dive into the amazing new world of Vegetarian lasagna with Lasagnetta di Zucchini al Forno by chefch

Dive into the amazing new world of Vegetarian lasagna with Lasagnetta di Zucchini al Forno by chefchiarello at Bottega (5/5 NOMs). Link in the bio for full review blogger travel foodie follow blogger

  • Cup of heaven in every bite of amazing Dolci Tiramisu (5/5 NOMs) dessert from Zaget Top Rated Napa V 266657
  • Dive into the amazing new world of Vegetarian lasagna with Lasagnetta di Zucchini al Forno by chefch 266658

The Happiest Place on Earth

    • 4.8
  • Food: 5.0
  • Decor: 5.0
  • Service: 4.5
  • Meal Price: $50 - $99

One of my must-do dinners when in Napa is at Bottega: a casual, warm, and hip restaurant in the heart of Yountville. The polenta and raviolo alone are worth the trip. Order Chiarello’s own bold Bambino Cabernet Sauvignon to go with your dinner. It is easily one of my top 5 favorite cabs that just happens to be the ideal pairing to most of Chef Chiarello’s courses.

 

My husband and I have this love affair with Bottega. There is just something about this place. Chef Chiarello has really captured something special here. As much as I whine about my desire to have a Bottega location in additional cities, I can see why it's perfect just as it is. Chef is usually here, full hands on, overseeing it all and welcoming diners. If they opened elsewhere, it would lose that touch and he would have to blindly trust someone else to be him.

 

We have now visited four times. We were in town to once again celebrate Chef Chiarello's Harvest Release and of course had to make a stop the night before. Bottega is elegant, yet casual and not stuffy at all. It is inviting and feels like home. The cooking is very much the same. Good ole' Italian home cookin'.

 

We had the following:

 

- Grilled short rib meatballs- Sicilian heirloom tomato sauce, coal roasted eggplant passata, cucumber, grapes & housemade ricotta. Sigh. Melts my heart.

 

- Bacon & egg- braised pork belly, crispy soft cooked egg & four bean Tuscan salad? Yes, yes, and hell yes!

 

- Polenta under glass- caramelized mushrooms & balsamic game sauce. Was it inappropriate that I wanted to lick the glass container it came in? My husband would not let me. Party pooper.

 

- Raviolo- THERE ARE NO PERFECT WORDS TO DESCRIBE THIS. It must be experienced. Everyone that I have sent to Bottega for this has made a second reservation before leaving Napa to eat it yet again. It is a single, over-sized ravioli made with potato dough. Inside, you find it is filled with spinach and ricotta, black truffles, farm fresh egg yolk & sage brown butter. The proper way to eat it is slow and with eyes closed. Yeah, really.

 

- Zeppole a la crema- yummy donuts to end a perfect evening.

 

- Chiarello Bambino- the perfect wine to pair your meal with.

 

- Macchiatos- expertly made!

 

It truly is one of our favorite restaurants in the entire country!

 

Exceptional!

 

 

http://thewhetpalette.com/2014/06/10/the-happiest-place-on-earth/

Bottega

Last meal in #Napa at ChefChiarello's #Bottega! We enjoyed this hearty Tagliarini Bolognese with vea

Last meal in #Napa at ChefChiarello's #Bottega! We enjoyed this hearty Tagliarini Bolognese with veal, pork and porcini mushroom sugo, rosemary, and parmigiano reggiano!

  • Last meal in #Napa at ChefChiarello's #Bottega! We enjoyed this hearty Tagliarini Bolognese with vea 184597

Bottega (Yountville, CA)

    • 5.0

Bottega is the brainchild of world-renowned chef Michael Chiarello, located just a hop, skip, and a jump from Napa. We made our reservations months in advance, and even then the best we could do was an 8:45 dinner slot. The late dinner actually worked out really well, since it allowed us to take our time with the winery tours and do a little shopping too.

 

Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar

 

The best way I can describe Bottega is to say that it's modern Italian mixed with remnants of the old country. I'm not sure if that description even makes sense, but it'll have to do. Our waiter was very knowledgeable about all of the wines and food selections, though I didn't expect anything less from Napa Valley. On his recommendation, I tried a glass of the Chiarello Family Vineyards' Ribolla Gialla "Chiara Bianco." It was a little drier than I prefer my wine, but very tasty nonetheless.

 

Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar

 

Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar

 

My wife and I were both salivating with anticipation, so we started with an antipasti course of their Monterey Calamari, which is crisped with Arborio rice flour and served with an aioli nero.

 

Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar

 

The calamari was fried perfectly and had a nice crispiness to it. My wife is partial to calamari tube rings, so I usually get stuck with the tentacles (which are actually my favorite). Neither of us had any idea what the charcoal-colored aioli nero was, but it was absolutely delicious. I had to ask the waiter about the aioli, if for no reason other than to satisfy my curiosity. Apparently, it was a garlic aioli with squid ink added for both color and an umami taste. Odd color aside, it had an incredible flavor.

 

For my secondi (entree) course, I ordered the Smoked and Braised Short Ribs that I had my eye on ever since making our reservation months prior. These short ribs come with an espresso argo dolce glaze and a smoky jus, served with a side of polenta-speck polpette. This must have been a good choice, because after I ordered, the waiter commented, "Short ribs. Well played."

 

Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar

 

It took great restraint not to immediately dive into the short rib, but I managed to sample the polenta-speck polpette first. The term "polpette" usually refers to Italian meatballs, but these were tasty enough that I didn't mind the lack of meat. They were crisp on the outside, creamy on the inside, and delicious all over. It was almost like the Italian version of a hush puppy.

 

The smell of my short rib was incredible, and I really wished I could swallow it whole. The meat was amazingly tender, making my knife completely unnecessary. Truth be told, you could probably eat this rib with a spoon. The espresso glaze gave it a nice sweetness as well as a touch of acidity. The trick is to eat each bite upside down so the glaze is on your tongue. I also found a decent amount of smoke, both from the smoking process itself and the addition of the smoky jus on top. As much as I wanted to inhale the short rib in one fell swoop, I ended up cutting much smaller bites of meat than usual, just so I could savor it even more. All in all, this was a very interesting twist on smoked meat. I could have easily eaten twenty of these.

 

Although we were both extremely full, we couldn't resist dessert. All of their dolce options sounded spectacular, but we ended up picking the Tiramisu Fantasia: marscapone mousse with cocoa ladyfingers, kahlua coffee syrup, rum, and crunchy chocolate meringues. I also decided to pair it with a nice decaf espresso.

 

Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar

 

Bottega on Urbanspoon

 

What we ended up with was a slightly deconstructed Tiramisu in a glass. Like everything else I ate at Bottega, the dessert was phenomenal. There were multiple distinct flavors dancing on my palate at the same time. I had great difficulty containing my giddiness as I scarfed it down.

 

I don't think it was possible for this meal to have been any better. On a scale of 1 to 10, this was at least a 16.

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  • Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar 165199
  • Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar 165200
  • Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar 165201
  • Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar 165202
  • Bottega Yountville Napa Italian Short Ribs Michael Chiarello Pasta BBQ Barbecue Barbeque Bar-B-Q Bar 165203
  • Bottega on Urbanspoon 165204

Bottega (Yountville, CA)

 

Twee

Eating at Bottega makes me so happy. This was my second time there, and it was even better than the first (if that’s possible). We were fortunate to be able to dine outside, since the weather was cool and crisp. The atmosphere was cozy and comfortable, with dim lighting and the smell of burning firewood (which I love).  Homemade pasta has a special place in my heart, so naturally, I am a fan of Michael Chiarello’s scrumptious pastas. We ordered lots of different dishes, including the “Bacon & Egg” (pork belly with a crispy, soft-cooked egg…. YUM), short rib meatballs (I could have eaten 20 of these), pasta fritta (so light and crispy), and the raviolo (butter, ricotta, runny egg yolk, black truffles… need I say more?) It was a perfect evening of great food and great friends.

 

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“Bacon & Egg” (braised pork belly, crispy soft-cooked egg, four bean Tuscan salad, preserved meyer lemon marmellata, lemon verbena)

 

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Grilled Short Rib Meatballs (Sicilian heirloom tomato sauce, coal-roasted eggplant passata, cucumber, grapes, house-made ricotta)

 

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Pasta Fritta (organic house-cured prosciutto, melon-prosecco nuvola, summer melon, micro basil)

 

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Potato Dough Raviolo filled with spinach, ricotta, black truffles, farm fresh egg yolk, sage brown butter

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Bottega

Bacon & Egg

Bacon & Egg

Special Burger

Special Burger

Mediterranean Seafood

Mediterranean Seafood

Duck Three Ways

Duck Three Ways

Duck Three Ways

Duck Three Ways

Bottega

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  • Special Burger 362189
  • Mediterranean Seafood 362190
  • Duck Three Ways 362191
  • Duck Three Ways 362192
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Bottega in Napa Valley, a Michael Chiarello restaurant

Just walking around beautiful #Napa and  in this amazing weather!
         boy guy gram life blogger

Just walking around beautiful #Napa and in this amazing weather! boy guy gram life blogger foodie fallow

Beautiful restaurant! With every side of the building so unique
#Napa   granfondo              gram

Beautiful restaurant! With every side of the building so unique #Napa granfondo gram life fallow foodie blogger

So this happens thanks to amazing candies201!
 granfondo #Napa          gram life blogger travel   f

So this happens thanks to amazing candies201! granfondo #Napa gram life blogger travel foodie fallow gram shout

Ty more selfies while exploring #Napa!
            boy guy gram life  shout foodie travel fallow

Ty more selfies while exploring #Napa! boy guy gram life shout foodie travel fallow blogger

  • Just walking around beautiful #Napa and  in this amazing weather!
         boy guy gram life blogger 266680
  • Beautiful restaurant! With every side of the building so unique
#Napa   granfondo              gram  266681
  • So this happens thanks to amazing candies201!
 granfondo #Napa          gram life blogger travel   f 266682
  • Ty more selfies while exploring #Napa!
            boy guy gram life  shout foodie travel fallow     266683

Bottega: The Fastest Fine Dining Experience Ever (Retrospect Review)

    • 4.0
  • Food: 3.5
  • Decor: 4.0
  • Service: 5.0

 

“Oooh, what kind of surprise is it? Is it something I would like? Why don’t you tell me about it?”

 

Napa… will I ever get sick and tired of this place? Probably, but for now I’ll enjoy every excursion until my mind grows weary of the crimson grape vines, luscious backdrops of Mt. St. Helena, and of course the wonderful gastronomic experiences (aka bomb ass food). I promise this is my last fancy-schmancy place (at least for a little while) and I’ll go back to eating my usual standard of stuff.

 

Previously referenced in my NYC Round 2 Finale issue, sometimes the pressure builds and even the best and brightest Chefs, can have an off day. In this case, it is the complete opposite and perhaps it’s because of the system established at this high caliber Italian restaurant. Yountville, which boasts quite a bit of rivalry amongst talented Celebrity Chef empires, and Bottega is no different. Chef Michael Chiarello has proven himself a force to be reckoned with ever since the three-way Season One Finale, of which even he himself is a good sport of my tongue and cheek commentary via Twitter.

 

FD_Bottega1

The Menu For This Evening’s Experience

 

Michael Chiarello’s confidence could be mistaken for arrogance given his appearance on Top Chef Masters Season 1, majority of the Chef-Testants (beyond the Italian mafia Top Chefs) did not want him as their mentor. However after visiting his restaurant, his style of management and charisma spills onto the restaurant floor like a well-oiled (pasta) machine. There’s no hesitation in pushing his team members to the limit by acknowledging every guest in attendance (big or small) while pumping out pasta creations like nobody’s business with a high turnover.

 

When we first arrived, our party was immediately seated and presented with this view from the corner seat. The ambiance is lively, bringing the grand Italian family meal setting to life. The decor leans toward being ergonomically friendly while balancing a clash of dimly lit red walls and natural lighting creating the shadows and contours that thrive among the guests (and occasional horseflies, that were swarming in our premises).

 

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*** Author’s Side Note Begins ***

 

A simple side note…If you look closely on the picture to the right, you notice a man sipping on red wine who rocks a Pseudo-Gordon Ramsay silhouette. His ostentatious behavior and proclaiming “disturbance via silent photography” to his dinner date was quite annoying throughout the course of the meal seeing as I rarely used flash photography and did not cause a distraction during his time of attendance. Spewing profanity every three seconds and gritting his teeth as if he were a Tiger.

 

This type of behavior shouldn’t be tolerated, nor repeated in an establishment as this, please readers do not act like this man. I only highlight such nonsense to bring awareness in the difficulties of providing such content discreetly (and respectfully) on a regular basis while enduring said harassment.

 

*** Author’s Side Note Ends ***

 

Beyond the ambiance, it’s time to explore the table offerings. The bread was quite nice for this place and the garlic dip for which they provide creates my new standard for impromptu room temperature Garlic Bread. Our party of two literally swallowed this in less than 20 seconds. Amazing house bread, savory and galick-y dip without overwhelming your palate, down to the last bite.

 

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Interview wit the Vampire friendly? Of course, just don’t let them bite into your tongue.

 

The Polenta should be a familiar offering for those who have followed Bravo’s Top Chef Masters series. Chef Chiarello made this dish, in light of all the harsh “three-star” reviews all season by James Oseland while creating a flavorful “decoupage” out of his publication to “Saveur” the moment. All tongue and cheek aside, this starter swung a home run in our hearts. The polenta was just as silky as my grits experience in TORC the night before. I’ve had lots of polenta over the years and this is my penultimate standard unless proven otherwise.

 

FD_Bottega4

Top Chef Masters Highlight, Polenta Under Glass; The Best Damn Polenta, I’ve ever had.

 

Many Italians pride themselves on their highly rustic and creative Gnocchi iterations. Over the years, I’ve had a good amount and the only one that came close was Stella Alpina Osteria’s iteration (Burlingame, Ca) which excelled on balancing the savory truffle vs. the fluffy kneaded potato shown (on the bottom right corner). Chef Chiarello’s presentation and flavor profile bring tradition with a modern attitude. The tomato sauce is aggressive and bold, serving as the center piece, whereas the Ricotta tries to join in on the party but is shunned on the side. Which one was better? It’s truly preferential, the argument of Catsup vs. Ketchup comes to mind. Granted it would be much easier to dissect identical dishes but that wasn’t possible.

 

Gnocchi, gets knocked up with Tomatoes

Gnocchi gets knocked up with Tomatoes

 

My time with Ravioli, has gone back since the good ‘ol days of Chef Boyardee (actually spelled Boilardi) on the can (1)*. I do not care if Bourdain and any other Chef would snub me simply because my first memories were those of a 1920s east coast Italian whose name couldn’t roll off the tongue quite as smoothly and a memento of WW II rations.

 

Anyway, the importance of Pasta being made is that the hand creates a pleasant harmony between the amount of egg yolk, flour, and any other (insert ingredient) is used for that pasta’s specific presentation.

 

Everyone could make pasta, don’t get me wrong, however, not everybody can recreate a Picasso overnight.  The shards of black truffle and brown butter hits your tongue, providing a savory base. Then the delicate bites of Italian potato pasta wrap around your mouth, and finally the shredded notes of ricotta and sage permeate through the broken egg like special guests in your favorite concert. I was a happy man, if eating a leafy vegetable with truffle and pasta could be this divine, then strike me down from heaven immediately.

 

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Ravioli di Novo; May God Save The Ravioli, it is indeed worthy of his holiness!

 

This is an awkward pose seeing as the birthday date had a hard time flipping the plate over with the limited table room we had so I took the picture as is. Displayed is the Shortrib offering (one of two secondi offerings), at first glance you think, this looks way too dry. However, contrary to popular belief, the meat fell off the bone. Lots of the Ju and Vegetables contained a strong impression of smoke. The birthday date hoped there would be more veggies to go with the dish (I agreed). The polenta speck was straightforward in seasoning and in taste; however, it didn’t really made a mark like the previous dishes.

 

FD_Bottega11

Costolette Brasate e Affumicate; Can you braise my fumes properly? Does that translate properly?

 

I am a big sucker for lamb, if there’s been anything that Catholicism and cooking have brought to my attention. Always try the best cuts from New Zealand, Colorado, and the Holy Land (Jerusalem). Sacrilegious as this all sounds, the dollop of sweet corn polenta (from the appetizer dish) served as the soil. The watercress (the grass) harmonized with the gelatinous fig (I don’t even like this fruit and it was a pleasant surprise). The challenging factor to lamb is removing all the ‘gaminess’ from ruining the rest of the experience. Thankfully, Chiarello’s staff was able to execute and move forward with the progression of our birthday meal.

 

FD_Bottega12

Carre D’ Agnello; Carry Me home, in a wheelburrow full of lamb is more like it.

 

The Zeppole (doughnut holes) were all very sugary bites and one could argue a good way to compare in texture to Boon Fly’s (which is the bar standard for Napa Valley Italianized-doughnut holes) . The candied fruits within the Moscato Sabayon all blended together quite nicely. A bit too sweet, we would’ve preferred much more sabayon or the fruits to be made of a jam instead.

 

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Zeppoles w/ Moscato Zabayon & Candied Fruits

 

The final dish was a Tiramisu w/ a simple cookie crumble, definitely on the sweeter side. Presentation was nice but the lack of ‘espresso’ (rum/coffee) resulted in you tasting nothing but the mascarpone until you got to the very bottom (where all the rum notes were tucked away).

 

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Birthday Tiramisu

 

Overall, Bottega has its charm and niche within Yountville, being one of the few destinations where you aren’t stuck at your seat for four hours wondering if this dinner is going to end. The passion, pace, and presentation are all symbolical of Chiarello’s vision for his guests. Our total time elapsed came out to 1 hour and 10 minutes, that’s a record compared to other fine dining meals in the past. The strongest points of the meal were the pacing and pasta and it remains stuck in my brain how well every single iteration he had on his menu had great texture and flavor. The weakest points were dessert, I know there is potential for refinement. I hope his pastry chef has learned a great deal since then and finds a way to become more innovative by introducing new textures or remixing classic Italian favorites.

 

For my special birthday lady, this is one of those experiences she’ll never forget for a while. To this very day, she keeps asking me whether or not we’ll return to this place. Until we decide to come back, my main focus is to progress forward and find more restaurants pushing their boundaries without holding back, regardless if it is fine dining or a hole-in-the-wall.

 

 

 

 

 

 

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Bottega

Winner, winner, CHICKEN dinner botteganapavalley chefchiarello POLLO ALLA DIAVOLA SUL MATTONE - Cala

Winner, winner, CHICKEN dinner botteganapavalley chefchiarello POLLO ALLA DIAVOLA SUL MATTONE - Calabrian marinated chicken, roasted Shishito pepper, & cipollini onions

  • Winner, winner, CHICKEN dinner botteganapavalley chefchiarello POLLO ALLA DIAVOLA SUL MATTONE - Cala 492866

Bottega in Napa Valley, a Michael Chiarello restaurant

Wine tasting while been super cute! Yea I said it 
          boy blogger gram guy travel fallow food

Wine tasting while been super cute! Yea I said it boy blogger gram guy travel fallow foodie #Bottegagranfondo

Sure is beautiful restaurant building!
 #Napa                  #Bottegagranfondo

Sure is beautiful restaurant building! #Napa #Bottegagranfondo

  • Wine tasting while been super cute! Yea I said it 
          boy blogger gram guy travel fallow food 266684
  • Sure is beautiful restaurant building!
 #Napa                  #Bottegagranfondo 266685

Bottega

Just a #Bboy in Michael Chiarello's  courtyard.

Just a #Bboy in Michael Chiarello's courtyard.

  • Just a #Bboy in Michael Chiarello's  courtyard. 176155

Bottega

Basil pesto Aracini with molten Burrata centers and Salsa do Pomodoro.

Basil pesto Aracini with molten Burrata centers and Salsa do Pomodoro.

  • Basil pesto Aracini with molten Burrata centers and Salsa do Pomodoro. 514582

Bottega

Preview to another future meticulous mouthfuls issue on  . Italian escapades at Michael Chiarello's

Preview to another future meticulous mouthfuls issue on . Italian escapades at Michael Chiarello's Bottega in Napa.

  • Preview to another future meticulous mouthfuls issue on  . Italian escapades at Michael Chiarello's  175898

Bottega

My favorite   from Bottega NapaStyle ChefChiarello Might have to buy as a  treat!

My favorite from Bottega NapaStyle ChefChiarello Might have to buy as a treat!

  • My favorite   from Bottega NapaStyle ChefChiarello Might have to buy as a  treat! 230623

Bottega

Always eat the dessert. Always. #NVbrigade

Always eat the dessert. Always. #NVbrigade

  • Always eat the dessert. Always. #NVbrigade 635281

Bottega in Napa Valley, a Michael Chiarello restaurant

Dive fork first into the amazing food world created by chefchiarello with Tranne Alla Bolognese (5/5

Dive fork first into the amazing food world created by chefchiarello with Tranne Alla Bolognese (5/5 NOMs). Link in the bio! blogger travel foodie follow blogger

  • Dive fork first into the amazing food world created by chefchiarello with Tranne Alla Bolognese (5/5 266667

Information of Bottega

Location
6525 Washington St, Yountville, CA 94599
Phone Number
(707) 945-1050
Category
Italian
Average Price
$50 - $99 | Dinner
Business Hours
Sun:11:30AM - 9:30PM
Mon:5:00PM - 9:30PM
Tue:11:30AM - 9:30PM
Wed:11:30AM - 9:30PM
Thu:11:30AM - 9:30PM
Fri:11:30AM - 10:00PM
Sat:11:30AM - 10:00PM
Occasion
date / family / friends / business / alone / party
Website
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Recent editor

Eddong

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Restaurants Nearby 

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