Bottega – 12/26/09

Bottega
6525 Washington St
Yountville, CA 94599

I’ve wanted to try Michael Chiarello’s Bottega for a little while now. I used to watch his show Easy Entertaining on the Food Network every weekday morning as I got ready for work. I’m also a big fan of rustic Italian food, so a trip up to Bottega on my next trip to Yountville was in order. Even more exciting was that Chef Chiarello was in the restaurant for lunch this day.

 Bottega   12/26/09

The restaurant is pretty casual, with an interesting burnt orange colored theme to the restaurant.

 Bottega   12/26/09

 Bottega   12/26/09

 Bottega   12/26/09

 

As we would be eating at the Restaurant at Meadowood that evening, a lighter lunch was in order. We decided to try the polenta (which we had heard good things about from multiple sources), a couple of pastas, and an entree.

Polenta Under Glass, caramelized wild mushrooms, balsamic game sauce

 polenta Bottega   12/26/09

polenta2 Bottega   12/26/09

This was an interesting dish. I’m not sure exactly how it’s prepared and how the glass influences the dish, but it was a well-made polenta. The difference was the balsamic sauce, which really made the dish by adding an extra flavor dimension and umami. The mushrooms were nice too.

Whole Egg Taglierini, Manilla clams, Calabrese sausage, garlic, basil, parsley, white wine

taglierini Bottega   12/26/09

This was a pretty dense pasta, I think due to the egg whites being used in the pasta as well. It has a very al dente chew to it, leading some to maybe think it was undercooked. The clams and the sauce were good, not overly salty. I probably would have wished the pasta to be a little less chewy though.

Garganelli with tomato braised rabbit sugo, wild mushrooms & ricotta

garganelli Bottega   12/26/09

This was a delicious dish, and my favorite of the meal. The garganelli was perfectly cooked, the rabbit chunky and tender, and just very good together.

Adriatic Seafood Brodetto monkfish, mussels, rock cod & fresh Monterey calamari, forno-confit tomato broth, olive oil-crouton, paprika-saffron rouille

brodetto Bottega   12/26/09

The first thing that struck me was the portion size. The sizes of the pastas were pretty good, but this entree was kind of on the small side.  The fish and squid were cooked well. The mussels were especially good, very juicy and exploding in flavor. The crouton was a little oily for my tastes, but was crusty and soaked up the broth well.

I was pleased with my experience at Bottega. It was pretty much as expected, and I’d definitely come back – especially for some pastas. A big plus was being able to meet Chef Chiarello, who was warm and welcoming.