Peachy Picks Bella Blu
Bella Blu was first featured in Terrific Takeout:
http://www.whomyouknow.com/2011/02/terrific-takeout-bella-blu.html
At this point in time, Peachy would say it was probably in the top 3 takeouts ever, and that was one night where Peachy ate the whole thing of everything too (she cannot always do that or you'd never want to see her waistline again-actually she probably would totally lose a waistline!) so they easily graduated to Tasty Tidbits:
http://www.whomyouknow.com/2011/02/tasty-tidbits-bella-blu.html
We could not be more thrilled to announce that Bella Blu has joined the esteemed ranks of Peachy's Picks!!! Daniele Perugini is one of our most favorite hosts in the city and Peachy cannot stop dreaming about the orgasmic truffle foccia with ricotta cheese:
Bella Blu has been a wonderful upper east side Italian staple for years, but it wasn't until my most recent tasting with Peachy et al that I realized its true dining potential. I must start by saying that the service and attitude of the waiter (Adrian), maitre d (Daniele), and sommelier (Giorgio) was off-the-charts fantastic. Their kindness, warmth, enthusiasm and knowledge for the delectable dishes and wines that were served was extremely impressive. The meal started on a very high note as we were fed bites of deeply toasted tomato focaccia (exactly like pizza, without the cheese) and an AMAZING truffle pizza doused with rabiola cheese.
Georgio made sure that this sweet little tasting was paired perfectly with a glass of wine -- a baby super Tuscan, to be exact. This 2007/2006 wine made with Sangiovese grapes by wine maker Poggio al Tufo was aged 12 months in the barrel, and was smooth, dry, elegant and young. It was perfect with truffles and cheese! Next out was the Verdurine Bella Blue -- a wonderful mix of finely chopped vegetables with red wine vinegar and olive oil. This dish was light and wonderfully seasoned. In addition to the Verdurine, I ate the Carciofini Scottati con Pistacchio su Valeriana con Parmigiano (sauteed baby artichokes with pistachio and parmesan cheese on a mache salad). This warm dish was also light and extremely flavorful; my favorite appetizer. I also tried a pan seared sea scallop sauteed with mushrooms and glazed with a balsamic vinegar reduction sauce, which was very, very tasty! The scallop had been cooked so that it was slightly charred/burnt -- yummy!! For our main course, Giorgio brought out a Villa Dizzano Super Tuscan red which was also wonderful. I got the paparadelle with buttnernut squash, spinach and pine nuts, which was light, sumptuous and full of butternut flavor.
Finally, dessert came out -- tiramisu and tartufo -- paired with a delicious dessert wine. Overall, I was completely blown away by my experience at Bella Blu. It was hard to leave after our 3-hour-long meal, but I left knowing that Bella Blu does deliver -- I will definitely be ordering in ASAP!
Girl's Night Out at the Lively and Chic Bella Blu was extraordinary, to say the least. Exhausted but famished we descended upon Bella Blu to be greeted by the inviting Marco and his handsome assistant Adrian. Both men were determined to make sure we had a great meal and a very good time. As soon as we were seated, out came enormous glasses of a terrific baby Tuscan red wine accompanied by a delicate and aromatic white truffle pizza filled with ravioli cheese. After one bite of the pizza I felt like I had died and gone to heaven. But then out came a fresh puree of mushroom soup with fontina croutons that really sent me up into the clouds. Next we were served a fantastic warm artichoke salad with Parmesan cheese. Other outstanding appetizers served included pan seared sea scallops sauteed with mushrooms glazed with a balsamic vinegar reduction and the well known Bella Blu Salad. By now we were very relaxed and the restaurant was hopping. Our main course began with a Villa Dizzano Super Tuscan Red Wine that our sommelier Giorgio promised would make us very happy. As we sipped, we realized this was a wine not to be skipped. Main course pastas sampled included savory duck and mushroom ravioli with ricotta cheese, pappardelle served with butter nut squash, spinach and pine nuts, and finally a black truffle spinach and fontina cheese ravioli in a light cream nutmeg sauce. As we continued to enjoy each dish, Giorgio and Adrian insisted that we also try the restaurant's delicious Newton Red Label Chardonnay. As Giorgio started to recommend more dishes, we suggested that we move onto to dessert. He then brought out a yummy tartufo covered in chocolate, a great traumas and the Bella Blu wonderful dessert wine. When it was time to leave Marco and Adrian warmly kissed us and invited us back to enjoy another memorable evening. We all smiled and promised to be back soon.
Anyone who complains about surly waiters and inattentive staff has not eaten at Bella Blu. The immediate warm reception lends itself to an appetite, and indeed, hunger is a good thing here. As you decide about the apperitif, a basket of focaccia appears on the table. Not big on spirits, Bella Blu stocks a fine cellar. Giorgio, the sommelier (who has his own website:giorgiovino.com) will assist you in any choices to be made, and recommends different combinations based on his theory of “analogy”. White food, white wine. Red food, red wine. So simple when he explains it.
The specialty of the house: a truffle infused white pizza. Enough for the whole table, and fun with the Baby Super Tuscan, 2006. This is a combination of Cabernet Sauvignon with San Giovese grapes. As Giorgio explains, the baby is kept in the barrel only 3 months. When you jump up to the Super Tuscan, the 12 months of aging will prove the difference. They were both divine, by the way. The baby is a good red to balance most anything. The Super is perfect for more serious fare, not as full-bodied as a Bordeaux to this diner, but wonderfully full, fruity, flavorful.
The table shared some of the courses: the Carciofini Scottati was served by our waiter with aplomb. This was a beautiful salad of mache, pistachio nuts, parmesan shavings and of course, the artichokes. The mache was refreshing , and the parmesan provided a switch over from the robbiola of the pizza. The Baby Super Tuscan ruled both courses, and met well with: Verdurini, a plate of chopped vegetables in season, and the scallops as an appetizer that were served in a balsamic reduction.
Bring on the Super Tosca: the pressed duck ravioli have arrived. The strong character of the duck combines with the robustness of the wine. This one is a Bulgheri Rosso, from the Villa Di Zano. The pressed duck ravioli are cut prettily with a scalloped edge, and served with a touch of ricotta, to balance the density of the duck. W
e proceed to the Branzino Cileno con Vongole e Cozze e timo, or, as we say in NYC, Chilean Sea Bass. The bass is pan-roasted with clams, mussels, and thyme in a chardonnay sauce, so Giorgio brought me a Newton Red Label Chardonnay from California. This is a huge serving of fish. After the appetizers, and first and second platters, this generous portion needs company to eat it all. The balance of thyme and seafood that accompanies the bass is perfection, and it’s best enjoyed to the last drop.
Our able waiter, Adrian, brought us glasses of Moscato d’asti, a fizzy dessert wine, to help us down our tiramisu and tartuffo.
Share and share alike, but come hungry. And come often.
Peachy Picks Bella Blu!!!!!
