Comments on: Bottega | Napa

By: coffeetables

coffeetables — Mon, 18 Jan 2010 10:31:52 +0000

coffeetables are good for entertainment or card games. I presonally prefer leather coffetables but just plain wood will do just fine. I cant understand people who do not have coffeetable in the livingroom.

By: Judy

Judy — Wed, 18 Mar 2009 18:43:38 +0000

We were thinking about eating here for my 40th birthday. We have 14 people and they do not have a private room to accomodate our size. We saw that Bardessono has a table for 14. Anyone know anything about this restaurant or could recommend another in Younteville for our size (already going to Ad Hoc the night before). Thanks!

By: jackson renfro

jackson renfro — Sun, 15 Feb 2009 21:27:42 +0000

stopped by for dinner. watched the young chef richie running the kitchen and putting out some great food. gnocchi and canneloni were great. know anything about this chef?

By: Mick

Mick — Fri, 09 Jan 2009 09:10:23 +0000

I went to Bottega for lunch last week and was astounded! Chefs Chiarello and Ritchie have put together a well balanced menu that beautifully celebrates Napa and Italy in each bite.
We had polenta under glass and the Burrata with artichokes two ways for apps. My wife had pesto risotto with a generous helping of Dungeness crab on top while I had spinach and chicken cannelloni. Both were fantastic. We have a 3 year old daughter and the wait staff and Chef Chiarello bent over backwards to make sure she was happy and well fed. They offered, without asking, off the menu items like pizza dough fritters with marinara that were an amazing finger food for her (and us). The service was wonderful; the staff is extremely friendly, helpful, and professional.
Recommended, without hesitation. Well worth the very reasonable price!

By: gratcon

gratcon — Sat, 27 Dec 2008 15:54:20 +0000

That is exactly why you shouldn’t repeat something you “heard”. Time has a way of making people confused. And, at times, people that couldn’t hack it at a job tend to try to shift the blame onto their bosses. I think you should apologize.

By: johng

johng — Tue, 16 Dec 2008 10:14:04 +0000

OK. I talked to my friends and they said they were making it up.

By: jf

jf — Mon, 15 Dec 2008 21:10:05 +0000

i find it more than interesting that johng doesn’t want a full byline. Such an expose surely deserves the proper recognition

By: Joe Scarpone

Joe Scarpone — Sun, 14 Dec 2008 15:21:50 +0000

Having spent 4 years in the kitchen I have to pipe in and disagree. Passionate…absoulutly. Excitable…very much. Caring…fair…hard working…talented…mentor…all the above. I didnt see any sex on the prep tables….or banned substances. I have been in restaurants like that and you are just off the mark.
BTW..I hear 4 of his old servers are back and more on the way. You make the call. I say try Bottega and leave the waiter gossip alone.
JS

By: johng

johng — Sun, 14 Dec 2008 13:59:10 +0000

Dang, I wish some of the old-timers I used to work with during my Napa Valley server days commented here. I knew half a dozen people who worked at Tra Vigne with Chef Chiarello. Boy, they despised that guy, but, wow – the stories they used to tell! Flying sautee pans! Sex on the prep kitchen counter during service! Massive consumption of banned substances! Too bad none of those guys wrote a book about it.

By: BiteClub

BiteClub — Wed, 10 Dec 2008 12:45:59 +0000

Hey Woj. Yeah, McNibs said it was the best meal I’ve dragged him to in a long time. Ad Hoc rocks. Corkage is $20, but they’ll wave it if you buy a bottle.
Funny story about corkage with a twist-off. I actually had that happen. I brought a “nice” bottle with a twist off cap and the sommelier didn’t realize it was twist off at first and started to use his bottle opener. He quickly realized the mistake and twisted it off with a flourish, making a “pop” sound with his mouth. I’ve found staff generally find the whole thing rather amusing. And yes, we still had to pay corkage.