VinDivine

Bottega Napa Valley

6525 Washington St

Yountville , CA 

(707) 945.1050

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VdV Rating: 3.5

Food:   Italian

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Dear Mike (I can call you Mike, right?),

I don’t know you. Never even met ya. I did see you @ Bottega Saturday pm. Found it weird you didn’t flirt with my wife, she’s hot. But you looked preoccupied, so that’s OK. I didn’t take offense. Ya see Mike, all I know about you is Napa Style (great catalog!), your Food Network appearances, not 1, not 2, but a whopping 3 daytime Emmys, numerous cookbooks and of course your appearance on Top Chef Masters. Plus I met your girlfriend (now wife?) a couple times years ago. Don’t worry, it was business.

So I’m like a lotta people. I only know what the media, those good for nothing gutter sluts (except for TMZ they crack me up), tell me. And yes, they did a number on you in TCM. Positioned you as being a bit petulant, to put it gently. And I can see people glomming right onto that. Always trying to knock you off that pedestal. But that can’t be you, Mike! Why? Because after eating at Bottega yesterday, I just don’t care to believe it. See, I’m shallow. Mud puddle shallow. Hell even if you are the d-bag they portrayed you as, or if you hunt baby seals, WTF do I care? Your food rocks! Actually it was some of da best we had all weekend, and we dined at Martini House, Redd, Bouchon, Luca and more. Well played!

So to be clear, we did not eat an entire meal here. We enjoyed some appys before a pre-reserved meal at Bouchon. I mean let’s walk before we run, am I not right, Mike? So like I said, we came by to take the pulse of the food, to give you a whirl, and since we like small plates it made sense. And I say, Santé, Chef! So let’s bury the hatchet once and for all, OK?

Yours Truly,
VinDivine

OK now, onto the review! We were here the night before for a little drinky-pie before heading to Redd for dinner. (Mike, please do not get a complex). We weren’t super hungry, just wanted to stave off any rumblings since we weren’t gonna eat dinner until late.  This place gets pretty jammin’ for sure. Especially on the weekends. They have a nice large outdoor patio with plenty ‘o heaters to make it cozy enough to sit outside, and they have 2 outdoor fireplaces. Inside, the atmosphere is nice and ‘rustic casual’, with wood floors, exposed old brick walls, large wooden beams, big windows and an open, exhibition kitchen. They have a bar near the entry that seats about 8-10. And that’s where we planted our fine VdV butts.

First off, we ordered the Salsa di Parmigianno ($12). That’s right. And ya know what? It was awesome! So what the hell is it, you plead? It’s cheese salsa, ‘tardo! Just like it says. Pretty clever ‘lil number too. At first it surprised me that is wasn’t served warm. I think Mike would have chided me, with a gentle “But since when is salsa served warm, dumb ass?”. Touché!

Nope, it’s not. This was served at room temp and was a hit.  This is a rich snack, nice and thick with loads of fresh parmesan and some subtle spices. Nothing to fight with the basic, excellent taste of the liquid cheese though.  It’s served with crostini and ya just scoop that goodness onto the bread and chow down.

Next, we had the Basil Pesto Arancini with Molten Burrata Centers & Pomodoro ($8). Eight bucks? In Yountville? Dang, that’s cheap! Anyhoo, if you have no f’ing clue of what this dish is, look to the right. Luddite. Doesn’t matter though, Mike gets you at the ‘Molten Burrata’ part. So what these are are rice rolls made with basil pesto, with burrata cheese in the middle.

There are a ton of flavors here, but they all work as layers, and don’t conflict. The firmness of the rice balls, with the rice cooked just so, with the basil and pesto adding a nice, fresh taste to it. Then when ya bite in, that gooey yummy Burrata hits you like Molten Magma. It’s served over Pomodoro sauce for her dipping pleasure.

Lastly, we manged on the ‘Angry’ Ahi Crudo with Fennel Seed Crackers ($13). Hey, I’d be angry too if I was green! Yep, this dish is pretty green. Dr. Suess Green Eggs & Ham green. Feel me? Green Ahi? Yipes! I’ve heard of ‘green around the gills’ before, but not this. But not to worry, grasshopper. What made the Ahi green was the addition of Calabrian Chili. At least that’s what they told me. All I know is it added some nice heat! The crudo had excellent texture, not slimy, but ‘chunky’, very well spiced. The Fennel Seed crackers were a nice accompaniment, nice and thin with a subtle anise flavor. It

So bottom line people, this ain’t your mommy’s boring Shitalian food. This is some damn tasty, creative & quality chow that we’ll come back for a full dinner next time we’re here!

Hours:
Tue-Sun: 11:30a-2:30p
Mon-Thu: 5:30p-9:30p
Fri-Sat: 5p-10p
Sun: 5p-9:30p

Bottega Napa Valley
6525 Washington St.
Yountville, CA 94599
(707) 945.1050

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