Day After Party

My family forgoes leftovers and gathers round the window table at Bottega.

By Jan Walsh

Beyond blessed to have my family here for Thanksgiving. But how can you top the perfect turkey day? Mid-afternoon meal the day after at Bottega.

We start with an array of wines, cocktails, and beer along with two orders of their famous, warm Focaccia that we dip in Bottega’s infused olive oil. We also order a couple of baskets of Bottega’s house-made chips with charred onion dip. Ross decides that the Café Mac and Cheese is too tempting to pass up, but also wants the strip steak that he has memories of from Mother’s Day weekend here. So, he orders the mac and cheese as an app! From that moment forward we all watch and tease him that he must finish both, although we are actually just jealous.

We are all delighted to have Frank and Pardis drop by the table for a visit with the family while we look over the entrée offerings. Jordan has the same food memory as Ross and also orders the New York Strip along with a side of mushrooms, shallots, thyme. Kev opts for the Roast Beef Sandwich. Courtney has the Roasted Scallops. And I have the Pesce del Giorno.

The steaks arrive sliced on a bed of romesco sauce, which adds hints of smokiness, sweetness, and spice to the tender, juicy steaks. The strips are also accompanied by, the best crispy on the outside and soft on the inside, roasted potatoes ever! The same potatoes accompany Kev’s scrumptious sandwich, which is piled high with shaved roast beef, provolone, arugula, red onion, and horseradish cream. So, I trade him a clam for a potato and can’t stop with one. As we ooh and ahh over the potatoes Jordan asks me how I think they were made. I answer that I do not know the secret but don’t expect it is as simple as they look because I have never tasted potatoes like this. We all agree that we would come here just for these potatoes! Courtney’s plump, fragile wood roasted scallops float on a bed of creamy polenta, all of which are elevated by the piquant notes of the capers and caper berries in a brown butter vinaigrette. She declares that she caught the best dish on the menu and highly recommends the scallops.

But my trigger fish of the day with Gulf Shrimp, and little neck clams is a rival. The wild caught trigger fish gets its name from its spines. When the first larger spine remains erect until the fish de-flexes the smaller second spine, “triggering” the first to de-flex. This lovely clean, white fish has a flavor profile that is a synthesis of crab, grouper, and sheepshead. The succulent shrimp and delicate clams are brightened by a citrus relish that also adds zingy layers of juicy and crisp textures. All of our entrees are highly recommended.




There is a Coconut Pecan Cake waiting at home that we ordered for Thanksgiving. Thus, we take the party back to the house for dessert.
It is a tried and true classic that my family requests for all of our special holidays.


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