There was a lot to celebrate at Bettolino’s Italian Kitchen. Delicious food curated by Chef Fabio Ugoletti, a cozy set up in the Riviera Village and the brother sister team Vince Gaetano and Andreanna Liguore’s success in carrying on the familys tradition of successful Italian restaurants generation after generation.
Our special “Bettolino’s Birthday” dinner started with a choice of 3 very different cocktails. If you love beets you’ll really enjoy the Beet It! made with TRU vodka, beet juice, Fruitlab ginger liqueur and homemade candied ginger. I’m on a bit of a gin kick at the moment so I picked the Orange Elder Blossom and I’m glad I did. The only problem with drinks that have such a perfect balance and good ingredients is that they are too easy to drink. One sip and poof! it’s gone, like if there was a hole in the bottom of my glass. Okay I realize it takes more than one sip but that’s exactly what I’m talking about. Too easy to drink. The Orange Elder Blossom was made with No. 209 gin, St. Elder, aperol and fresh lemons. I did take a little sip of the Brooklyn via Manhattan but the whiskey was a bit strong for me however I really really wish I would have given it another shot after the Luxardo liqueur ice sphere melted a bit.
Our first course was the watermelon panzanella. It was tasty but I wanted more fruit and cheese, bigger chunks of watermelon and definitely bigger chunks of feta. I thought the arugula was a good choice and the shallot vinaigrette was refreshing. Then came out my favorite of the night (actually I think it was everyones favorite), the Gnocchi di Piselli. My death stares cleary didn’t prompt anyone to give me their plate. I wanna go back in one night all by myself and sit at a corner table with a bottle of Cabernet, an Olivia Pope wine glass and 3 orders of the Gnocchi (all on one plate of course) all to myself. The green pea dumplings were so creamy and moist with Italian fennel sausage and sun dried tomatoes…..ahhhh I want this now. It was all tied together with parmesan fondue, which always seals the dang deal.
The Tagliatelle all Antica was delicious. I felt like I was taking a bite of Italy. At this point I was really wanting a glass of red to pair with the hand cut pasta. I mean, isn’t that what everyone does in Italy when they eat pasta, drink wine? It was Delizioso!
https://www.instagram.com/p/BRsHcGkh5xC/?taken-by=kimlaiyingling
Next up was the Guancia, which is a four hour braised veal cheek that sits on top of cauliflower & potato mash, sautèed brussels and red wine sauce drizzle. Is your mouth watering yet? The veal was super tender and I’m already a huge fan of cauliflower mash and sautèed brussels so for me, this was a complete meal.
The featured dessert was the Mascarpone Rum Baba but the Ricotta Almond Cheesecake totally stole the show. Two completely different flavor profiles but my tastebuds favored the Ricotta Almond cheesecake, that had an almond biscotti crust and orange mint sauce.
Thank you for such a delicious night Bettolino’s and HAPPY BIRTHDAY.
Our special menu for the evening
Orange Elder Blossom. No. 209 Gin, St. Elder, aperol and fresh lemon.
Watermelon Panzanella. Cubed local watermelon, cukes, feta cheese, herb croutons, arugula, onion sprouts with a shallot vinaigrette.
Gnocchi de Piselli. Green pea infused potato dumplings, Italian fennel sausage, sun dried and cherry tomatoes, parmesan fondue and english pea sprouts.
Guancia. Four hour braised veal cheeks on top of a cauliflower and potato mash. Sauteed brussels and red wine sauce
Mascarpone Baba. Mascarpone cream, rum dipped pastry topped with fresh strawberries.
Bettolino’s is located in Redondo Beach at 211 Palos Verdes Blvd. GO EAT!