Impromptu Lunch
Did Kev and I dine at Bellini’s unnoticed?
By Jan Walsh
It has been a rough week… and year. Rather than being a regular at my favorite restaurants, I have become a regular at Village Healthcare, Andrew’s Sports Medicine, and ATI at Liberty Park. First, it was tennis elbow, which also kept me from writing and typing. Next an old hamstring injury revisited me. And this past week I have been in a wheelchair unable to walk until today after being diagnosed with calcific tendonitis of the Achilles. Finally, I am up walking with a boot. As we leave Andrew’s off 280, it is lunchtime. I suggest we go to Bellini’s. Not for a review but just for lunch.
Without a reservation we are immediately seated in the dining room where only a couple of other tables are available but reserved. We start with cocktails made by Bellini’s bartender, Taylor. Kev has the Limoncello Martini, and I always order the memorable Italian Margarita. Kev’s tini is a marvelous mix of vodka, limoncello, fresh lemon juice with a sugared rim. And my margarita is as good as I remembered. Teremana Blanco Tequila, Disaronno, and Grand Marnier are mixed with fresh lemon, and fresh lime juice, and rimmed with salt. And just like that our lunch became a date day. Both cocktails are highly recommended!
For starters Kev has the Tuscan Meatball. Many years ago, I first experienced Bellini’s (now famous) Wood Grilled Caesar and rarely pass it up. But seeing Grilled Watermelon, I can’t resist. The meatball is two house made meatballs covered in melted mozzarella, on a bed of marinara, drizzled with balsamic reduction. I steal a bite. Oh, my! Melt in the mouth beefiness and cheesiness, I never had better meatballs. My warm, wonderful watermelon grilled over a wood fire is presented with arugula, feta, mint, and hot honey. This taste of summer brightened my day and my attitude. Order your own before the season ends.
Our son Ross comes here for lunch often. He raves about the Beef Tips. And our server, Adrienne recommends the Beef Tips too. Thus, Kev takes their advice. Yet I opt for Gulf Grouper. The beef tips are tender and juicy cuts of spice rubbed beef tenderloin with a spicy gorgonzola sauce. Among the side options of French fries, sweet potato fries, pasta salad, or house Italian salad, Kev chooses the pasta salad. It is generous in portion and fabulous in flavor. House made bowtie pasta is folded with bruschetta, Italian dressing, balsamic glaze, and tangy feta cheese. For the grouper, options are fried, pan seared, or grilled. I tell Adrienne to let Executive Chef, Brad Mizerany decide between pan seared or grilled. And he pan-sears this lovely fish and plates over creamy, al dente, parmesan risotto with fresh asparagus and a squeeze of lemon. All fish at Bellini’s is wild caught. Catch it if you can!
For dessert we share Peach Cheesecake. Kev pairs with Chocolate Covered Banana and I opt for my favorite dessert wine, Grahams Tawny 20 Year Port. Only thing better than a cherry on top is a peach on top. The divine cheesecake is topped with warm, fruity peach compote. Kev’s cocktail is a marvelous mix of Pinnacle Whipped vodka, Creme de Banana, chocolate liqueur, Baileys Irish Cream, and cream. And my port Aged in seasoned oak casks for an average of 20 years, my port is amber in color with rich aromas and flavors toffee, nuts, and dried fruits.
Although I did not plan to review lunch, and am I without my Leica, I cannot resist taking some shots with my iPhone and writing up lunch. We will be back soon for dinner with reservations and a camera.
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