Belotti boasts some of the best pasta in the Bay Area, at least that I, worshipper and critic of Italian cuisine, have come across. The dishes emit layers of flavor and texture. The salads, meats, pastas– there is nothing homogenous about their dishes. This is pasta that doesn’t take anything more than a first bite to tell you that you’re in good hands. Every bite is pleasure. The pasta is made fresh and you can tell by the good texture. The integrity of the noodle is 10/10.
I will forever be an advocate of sharing dishes. I love variety. When at Belotti get multiple dishes to share. It is essential. But don’t be alarmed to experience a sense of territorialism when you imagine your dining counterpart is eating more or faster than you. This is something I tuned into in myself while sharing the Spaghetti Pomodoro e Burrata.
This burrata was decadent, melt in your mouth, and authentic. And it’s more robust than what you normally find in restaurants (the difference between cow and buffalo milk). It added so much dimension to the Pomodoro. It meant you weren’t just eating a boring marinara (although I think if Belotti served a “boring marinara” it would still be great). The dish as a whole was silky, and each component bold but balanced. A must-have to balance out the other buttery and richer dishes that we ordered.
Okay, you’ve had pesto before, but you’ve never had a deconstructed pesto… that hits every texture need. Call it a strength or a toxic trait, I can’t eat a [pasta] dish without honing in on what can be improved. This voice was silent as I ate the Pasta Alla Ligure. The tortellini is fresh and firm, filled with ricotta and basil, and brilliantly paired with diced potato(!) and green beans(!) for added texture. The pine nuts are whole (texture point 3), and the sauce is just enough that it leaves room for the tortellini and its tiny but mighty supporters to dance in your mouth uninhibited. Because of the deconstructed nature of this dish, as the food moves around bite to bite it leads to continuous development of flavor. It reminds me of Willy Wonka’s three-course dinner chewing gum. It’s a unique one, don’t miss it.
A photo can’t do this dish justice. My excitement and therefore complete lack of patience to capture the perfect angle with great light is obvious. Before I could stop myself, my fork had stabbed and lifted to my mouth. Casoncelli Bergamaschi will send you over the moon. It’s rich, it’s buttery, it’s earthy and smokey. These sealed pillows of perfection are filled with beef, prosciutto, and pork shoulder, and each meat stands its own. The perfection of flavor proportion and marriage achieved here is impressive. You can discern the beef, the prosciutto, and the pork. The sage and butter sauce is heavenly, and completely coats your tongue. Tension in my shoulders literally released.
The only thing I have had here that disappointed me was the tiramisu. It’s Belotti’s take on a tiramisu, but for me, it missed the mark. It’s apparently very popular and well received though.
Chef and owner Michele Belotti is a pasta master. Having trained at Michelin-starred restaurants in Italy, you can taste his honor of the tradizionale, yet, there’s creativity and new energy cast into these dishes. Many of us consider recognition in the Michelin Guide to mean fine dining and sky-high bills. This is not the case for Belotti. Belotti is one of the rare Italian spots in the Bay Area that has delicious food, great service, and a nice interior while not selling their dishes for ridiculously inflated prices, as is so common here. I think this Italian ristorante has the best value for dollar in the Bay Area.
But the point is… Belotti is cute, it’s quaint, it’s warm, the service is good, the wine list is full of opportunity. Definitely make a reservation.
