Class Act
Who’s who line up at Bottega Café’s iron gate, just in time for lunch.
By Jan Walsh
If Bottega Café were a high school senior, she would likely be voted “Most Popular” (for lunch) in the high school’s “Whos’ Who.” Or she might be tied with Chez Fonfon. All the people lined up here waiting for 11:00 a.m. are obviously voting for her. They love her Italian fare’s Southern accent, her lovely limestone façade, sunny patio, and her gracious staff and owners, executive chef Frank Stitt and wife and partner, Pardis.
It takes time to build such an impeccable reputation, as it only takes one off day for a restaurant to lose “loyal” patrons. Decade long dining habits depend on one’s last meal. “I am not coming back here for a long time,” is the typical response to a meal that does not meet expectations. It might be written online in a review, word of mouth, or even just a silent declaration to oneself. Yet of all the days I have dined here, over two decades, I have never thought or said this, nor have I heard anyone express it to me about Bottega Cafe… People eagerly share their (unsolicited) experiences with me about restaurants. Bottega Cafe is a phenom, who never ages other than getting even better with time.
Today we are lined up behind a family of six from Georgia (three generations). They parked across the street and were in line at 10:40. Another couple and their grown son also beat us there. And behind us the sidewalk is filled with ladies in sundresses and men in summer attire. The gate opens precisely at 11:00. And the line moves quickly inside where all are immediately seated. We snagged our former favorite window table on the bar side, one that we sat at through the years until a large table replaced the three two tops here. But now they are back and so are we. Bottega Café does not accept reservations, although other Stitt Restaurant Group restaurants, Bottega Dining Room and Chez Fonfon do.
Kev and I toast our table with cool cocktails, Kev’s Bellini and my Amalfi Cooler. The Bellini is served in a champagne flute filled with a delightful, bubbly blend of fresh Chilton County peaches and prosecco. Don’t let peach season end without sipping this drink. My cooler is exactly that. An icy mix of Italicus, Cocchi Americano, lemon, grapefruit, and prosecco is thirst quenching and tantalizing. The perfect mix of citrus and effervescence. We dredge bites of Focaccia in Bottega’s infused olive oil and nibble marvelous, marinated olives as we look over the menu.
Bottega Café’s menu had us both at “Tomato Salad.” Every year we are here for it more than once. And each annual version is a new take on this classic. Today’s tomato salad might be the best ever… If these tomatoes were at the State Fair, they would win a blue ribbon. Juicy, flavorful vine ripe heirlooms (at room temp, not chilled) are mixed with smooth, elastic, milky mozzarella, smoky charred onion, and garnished with fresh basil. I could eat this every day for the rest of my life! Don’t miss it.
For mains, Kev opts for more peaches with the Spice Crusted Pork Chop. And I can’t resist another summer salad, Gulf Crab and Shrimp Salad. We pair the entrees with a French wine, Sancerre Lucien Reymond “Silex” ‘24 from the Loire Valley. The thick, tender, and juicy chop’s not too spicy crust adds depth of flavor and is balanced with the sweetness of its peach relish and a side of sweet corn polenta. Peaches and pork are always a good idea. Highly recommended! Crowning my plate is a mix of succulent crab and shrimp, atop half a hearty and creamy avocado and a bed of crisp lettuces. Earthy summer field peas and plump, heirloom cherry tomatoes round out this refreshing dish. The Sancerre’s notes of green apple, pear, and peaches brightens both entrees.
The steady crowd continues through the door, as we are offered dessert. Skip it and give up our table? Not happening. Kev has one of Bottega’s most famous sweets, the Bottega Bar and I enjoy a glass of my favorite, Graham’s 20-Year Tawny Port. Just one bite for me… We dollop fresh whipped cream atop a glossy black chocolate dusted with salt and sink our teeth into its decadence. A thick, smooth, and creamy chocolate mousse melds the top of dark chocolate to the bottom of caramel coated peanut. A chocolate lovers dream! The port pairs perfectly with the luxurious chocolate bar. Aromas of black cherry, fig, hazelnut, and spice are as pleasing as their flavors in this rich and mature wine.
Download Birmingham Restaurants App
Copyright ©2025 Birmingham Restaurants