Wine tasting fun:
Lamb chops, yum!
Plated chops over caramelized cauliflower puree with celery, apple and blue cheese salad:
Power Plate: salmon, steamed broccoli, gigante beans
Wine tasting fun:
Lamb chops, yum!
Plated chops over caramelized cauliflower puree with celery, apple and blue cheese salad:
Power Plate: salmon, steamed broccoli, gigante beans
Make your reservations. NOW. It take weeks to get in and believe me, you don’t want to miss this BYOB restaurant. We have taken to making future reservations after every meal at Bottega just to ensure we snare a spot.
The menu changes frequently so everything was new at our recent visit. The consensus? We would absolutely order everything again. And again. And again.
Lamb tartare — toothsome, mild and delicious.
Grilled radicchio salad with gorgonzola — THIS is a salad I will dream about for months to come. Seriously. I am still thinking about that lovely combo of bitter grilled lettuce and sweet pillows of salty, creamy blue cheese. Salad dreams do come true, apparently.
Skate wing with brown butter and capers — buttery, flaky, melt-in-your-mouth delicious.
Bavette steak with red wine sauce — simple, meaty and perfect.
My dinner of the grilled salad and steak easily ranks among the top 10 meals I’ve enjoyed in the past 12 months. Probably in the top 3. It’s quite possibly #1.
As you can see … oops …
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I get anxious when I start running low on blue cheese. Seriously, I start to fret. So when I was pilfering through my cheese drawer and saw only a small nubbin of Stilton remaining, off to Wegmans I went to get my blue fix. I feel relaxed and calm now. So happy to know that blue cheese heaven is just a few steps away …
I went ahead and picked up three of my favorite blues:
Rogue River blue from Oregon: This is a smoky, tangy, aged dense blue. It’s very seasonal and currently in limited supply, so go find some! This slap-in-the-face blue cheese is tempered by a mild fruity sweetness as the wheels are wrapped in pear brandy-soaked grape leaves. Truly a MUST TRY cheese.
Point Reyes blue from California: This cheese is creamy and luscious and just smacks of that wonderful penicilliny, bluey goodness.
Traditional Stilton: The king of blue. No introduction needed.
Must. Go. Eat. Cheese.
Now.
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