Today is: Thursday, December 14, 2017
Bottega Restaurant Review
“Bottega Louie is not just a Restaurant, it is more than that…
It is a gourmet market, a patisserie, a café, and a bar.
With its panoramic windows glowing at the base of the gorgeous Brockman Building make it look like a trophy of
East Coast or Midwestern urban revitalization; the place could be inside the Loop rather than at 7th and Grand.
Bottega Louie, a place that is open from 6:30 a.m. to 11:30 p.m. seven days a week, is indeed a special place.
There’s something joyfully democratic about it, with people in thin arty glasses alongside office workers
taking a break from another lunch at the Yorkshire
Grill. Yet the precision with which Marvin and his longtime
chef, Christopher Goossen, imbue the offerings is remarkable.
The menu is truly amazing, from soups, to salads, pizzas, and appetizers, you
can’t go wrong. Everything is
great and the ambiance is also a must see.
Long Island Ice Tea
The bar is also a great attraction, while we were waiting for our table, we had
some great drinks and the
staff is very friendly and attentive. While we
were waiting, we got to sample some of their delicious appetizers.
Arancini ( fried rice with mozzarella)
Mussels and Clams
We tried a variety of appetizers, and entrees. The chopped salad is a
thing of beauty, with garbanzos, black
and pepperoni in a sharp red wine vinaigrette.
Rib-Eye, Grilled, Rested & Sliced
The clams oreganata are steamed to order, then covered with a mix of chopped herbs and bread crumbs moistened
with cooking broth and olive oil so that they are yielding and soft when browned under the salamander.
Given that the restaurant regularly serves a thousand customers a day, steaming and breading clams to
an impressive level of detail.
Filet Mignon Arrabiata with Stewed Long Peppers & Tomatoes
Bottega Louie has a heavenly quality to it, especially if one's version of heaven includes good design. Its stark
20 foot white walls' only embellishments are plaster cartouches, duplicated from those found in 14th C. Paris apartments
using French cartouche makers, but as chef and part owner Sam Marvin states, "the art is in the
people, the food, and
the juxtaposition of the two." Indeed,
everywhere you look, there are painting worthy scenes.
Homemade Ice Cream
After only being open four months, it looks as though the locals have welcomed Bottega Louie with open arms.
There are CEO's, students, artist types, secretaries, fashionistas, movie people, all perched in the various
areas created especially for their repeat enjoyment. Four times a week, to be exact, is how often the founders
would like to see you, and they have tailored their offerings to guarantee your return.
For map and location click Here!
For more information please visit their website at www.bottegalouie.com
Article by: Mary Adams
Photos by: Chris Marx
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