ppco twist system - bella notte...that’s amore a bastion of independent dining in a sea of chain...
TRANSCRIPT
THAT’SAMORE
A bastion of independent dining in a sea of chain restaurants, since it opened
in 1996, Bella Notte has been gradually building a reputation as a purveyor
of fine, seasonal Italian-style cuisine infused with fresh, local ingredients.
The brainchild of Kuni Toyoda, a fixture on the Lexington restaurant scene
for nearly four decades, Bella Notte is a true family business, with Kuni’s
son Kevin, who has trained at notable establishments in Italy, Japan and the
Napa Valley, at the helm in the kitchen as Executive Chef. Complementing
the cuisine is a palpable commitment to hospitality, the result of a corporate
commitment to promoting from within.
It’s love at first bite at Bella NotteWritten by Patti Bailey / Photography by Andrew Kung
Chef de Partie Jose Ponce
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A large faux olive tree, its branches interspersed with tiny lights, is the
focal point of the main dining room, which is designed to simulate the
experience of dining al fresco under the Tuscan sun. Three areas of the dining
room were recently remodeled by Julia Rainey of r2 Studio in keeping with
the existing rustic Italian feel. The time-worn appearance of a set of barn doors
that serves as a room divider in one of the newly renovated spaces belies the
fact that they arrived to the jobsite looking brand-new. Lexington-based artist
Dan Barnes is responsible for the upholstery throughout the interiors.
A commitment to using the freshest local ingredients prompts menu
revisions that coincide with variations in the growing season. Prominently
displayed on the menu are the farms and purveyors whose products are
highlighted in the various dishes. Items that can’t be sourced nearby are flown
in fresh from the supplier, such as the catch of the day, overnighted from
Hawaii, or the U10 diver scallops, grilled to perfection and served over a bed
of linguini (only available on weekends). Each special menu is named to reflect
the season as well as a specific region in Italy. Recently, the Spring in Toscana
menu replaced the Late Winter in Valle D’Asota version. A gluten-free menu is
also available upon request.
Salmon Oreganato
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A standout among the appetizers on the current Spring in Toscana menu
is a trio of bruschetta, each boasting a unique flavor profile running the
gamut from sweet to spicy (the arugula pesto, strawberries, Fresno chilies and
balsamico variant was my personal favorite). The crunch provided by a hearty
sprinkling of crispy breadcrumbs atop a plate of the spinach ricotta tortellini
entrée provides an interesting contrast to the delicate pillows of pasta made
in-house and accompanied by combination of spicy n’duja (a spreadable pork
salumi from Italy), pea shoots and sweet peas.
Mainstays of the regular menu include wood-fired pizzas that are VPN
certified, a designation given to qualifying pizzerias by the Naples-based
Associazione Verace Pizza Napoletana; pasta dishes that epitomize the notion
of comfort food; farm-fresh salads; and, a generous selection of entrées hailing
from both land and sea.
Open seven days a week for lunch and dinner, with brunch on Sundays,
Bella Notte is located at 3715 Nicholasville Road. For more information or
reservations call 859.245.1789 or visit bellalexington.com. sl
Spring Bruschetta Trio
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