Ask The Chefs
Bella Notte is exceptional due in part to the creativity and expertise in our kitchen. Our chefs create original recipes that blend homestyle, Italian cooking with a dash of the unexpected. Our skilled kitchen crew handcrafts each meal from the freshest ingredients available. If you have a question or comment about the menu, or you're just looking for cooking tips from the pros, submit your comment by clicking here. Selected submissions will be posted on this page.
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Submitted By: Tammy Poarch
Question: Have you thought about having wine pairing dinners? I have been to other pairings at other restaurants but I love your food so I think it would be the best! People love these dinners.
Chef's Answer: Tammy, we have thought about this, and will keep this in mind as we update our menu!
Question: Have you thought about having wine pairing dinners? I have been to other pairings at other restaurants but I love your food so I think it would be the best! People love these dinners.
Chef's Answer: Tammy, we have thought about this, and will keep this in mind as we update our menu!
Submitted By: Russell Taylor
Question: Is it true that you have a gluten-free menu? This was our favorite restaurant when visiting Lexington and now that my wife is gluten-free...
Chef's Answer: We absolutely have a Gluten-Free Menu at Bella Notte! Just click on the "Menus" tab, and then "Gluten-Free Menu." Thanks for writing!
Question: Is it true that you have a gluten-free menu? This was our favorite restaurant when visiting Lexington and now that my wife is gluten-free...
Chef's Answer: We absolutely have a Gluten-Free Menu at Bella Notte! Just click on the "Menus" tab, and then "Gluten-Free Menu." Thanks for writing!
Submitted By: Brenda
Question: I am in love with the sauce for the penne pesto. I attempted to make it at home, but it just didn't turn out right. What's the trick?
Chef's Answer: the trick is to use fresh basil and high quality extra virgin olive oil when preparing the pesto! For the pesto 2 ounces fresh basil leaves, stems removed 1 large clove garlic, peeled ¼ cup pignolis, toasted ¼ cup Parmigiano reggiano, grated 1 cup extra virgin olive oil Blanch basil leaves in boiling sea salty water for 30 seconds, remove from water and shock in ice bath to stop the cooking Place leaves in a towel and wring out all excess moisture Place all ingredients except olive oil in a blender and blend on high Drizzle in olive oil, adjusting the texture with olive oil, season with kosher salt and freshly ground black pepper For the pesto sauce 2 tablespoons pesto 3 fl. ounces cream Bring sauce to a light simmer, add cooked/hot pasta and simmer to coat Season with kosher salt and freshly ground black pepper
Question: I am in love with the sauce for the penne pesto. I attempted to make it at home, but it just didn't turn out right. What's the trick?
Chef's Answer: the trick is to use fresh basil and high quality extra virgin olive oil when preparing the pesto! For the pesto 2 ounces fresh basil leaves, stems removed 1 large clove garlic, peeled ¼ cup pignolis, toasted ¼ cup Parmigiano reggiano, grated 1 cup extra virgin olive oil Blanch basil leaves in boiling sea salty water for 30 seconds, remove from water and shock in ice bath to stop the cooking Place leaves in a towel and wring out all excess moisture Place all ingredients except olive oil in a blender and blend on high Drizzle in olive oil, adjusting the texture with olive oil, season with kosher salt and freshly ground black pepper For the pesto sauce 2 tablespoons pesto 3 fl. ounces cream Bring sauce to a light simmer, add cooked/hot pasta and simmer to coat Season with kosher salt and freshly ground black pepper
Submitted By: Donna Miller
Question: Last summer, you had a wonderful grilled asparagus and mushroom salad with dill dressing on your seasonal menu. Since it's no longer being served, could you share the ingredient list with us? I'd love to try to make it home.
Chef's Answer: Here is the list of ingredients Bella Notte uses to produce the grilled portabella salad: · Portabella mushrooms, gills removed, marinated in balsamic vinaigrette · Asparagus, blanched · Dill shallot aioli · Parmesan cheese For the vinaigrette: 2 fl. ounces balsamic vinegar 6 fl. ounces extra virgin olive oil 1 teaspoon honey ½ clove garlic, minced 1 sprig oregano, leaves picked and chopped Pinch of kosher salt and freshly ground black pepper Wisk together ingredients to form a homogenous vinaigrette Marinate portabella mushrooms for 12 hours Grill mushroom over wood burning grill for about 1-2 minutes per side, mushroom should still have a medium-firm texture when serving For the asparagus: 1 bunch asparagus, woody ends removed Tie asparagus in a bunch after removing woody ends Blanch in sea-salty boiling water for 45-60 seconds Remove from water and shock in ice water to stop cooking Grill asparagus over a wood burning grill until lightly charred to serve For the dill shallot aioli 1 egg yolk 1 teaspoon red wine vinegar 1 each lemon, zested 2-3 sprigs fresh dill, chopped 7 fl. ounces canola oil Wisk together egg yolk, lemon zest, dill and vinegar While wisking, drizzle in oil, very slowly, to form a homogenous aioli Season with kosher salt and freshly ground white pepper
Question: Last summer, you had a wonderful grilled asparagus and mushroom salad with dill dressing on your seasonal menu. Since it's no longer being served, could you share the ingredient list with us? I'd love to try to make it home.
Chef's Answer: Here is the list of ingredients Bella Notte uses to produce the grilled portabella salad: · Portabella mushrooms, gills removed, marinated in balsamic vinaigrette · Asparagus, blanched · Dill shallot aioli · Parmesan cheese For the vinaigrette: 2 fl. ounces balsamic vinegar 6 fl. ounces extra virgin olive oil 1 teaspoon honey ½ clove garlic, minced 1 sprig oregano, leaves picked and chopped Pinch of kosher salt and freshly ground black pepper Wisk together ingredients to form a homogenous vinaigrette Marinate portabella mushrooms for 12 hours Grill mushroom over wood burning grill for about 1-2 minutes per side, mushroom should still have a medium-firm texture when serving For the asparagus: 1 bunch asparagus, woody ends removed Tie asparagus in a bunch after removing woody ends Blanch in sea-salty boiling water for 45-60 seconds Remove from water and shock in ice water to stop cooking Grill asparagus over a wood burning grill until lightly charred to serve For the dill shallot aioli 1 egg yolk 1 teaspoon red wine vinegar 1 each lemon, zested 2-3 sprigs fresh dill, chopped 7 fl. ounces canola oil Wisk together egg yolk, lemon zest, dill and vinegar While wisking, drizzle in oil, very slowly, to form a homogenous aioli Season with kosher salt and freshly ground white pepper
Submitted By: Paula
Question: We had lunch today at Bella Notte and had the Tuscan Vegetable Soup. It was wonderful. Any chance you'd share the recipe?
Chef's Answer: Thanks for writing! We'll look forward to serving you again, soon! Here is the recipe for our Tuscan vegetable Soup: Tuscan Vegetable Soup 1st 1 Cup extra virgin olive oil 10 cloves garlic, sliced 2nd ½ each red onion, ¼ inch dice 1 Cup portobello mushrooms, ¼ inch dice 3rd 1¼ quarts water ½ Cup flour 4th ½ # carrots, ¼ inch dice ½ each zucchini, ¼ inch dice ½ each yellow squash, ¼ inch dice ½ # asparagus, blanched, 1 inch batons 1 Cup tomatoes, ¼ inch dice 5th 1 quart San Marzano tomatoes, crushed ½ # parm romano cheese, grated 4 ounces baby spinach leaves ¼ Cup red wine vinegar kosher salt freshly ground black pepper Gather all ingredients, prep measure and weigh everything BEFORE beginning to cook! 1. heat large sauce pot with oil and garlic and cook for 3 minutes while stirring to prevent sticking 2. add red onions and mushrooms and continue cooking for 5 minutes while stirring 3. add flour and cook for 5 minutes stirring to prevent sticking 4. wisk in warm water and cook just until you reach a boil 5. add carrots, zucchini, squash, tomatoes, asparagus and tomato sauce and bring to a boil 6. cover with a lid, reduce temperature to medium-low and gently simmer for 15 minutes 7. remove lid, season with salt, pepper, vinegar and cheese 8. Enjoy with some crusty bread!!!
Question: We had lunch today at Bella Notte and had the Tuscan Vegetable Soup. It was wonderful. Any chance you'd share the recipe?
Chef's Answer: Thanks for writing! We'll look forward to serving you again, soon! Here is the recipe for our Tuscan vegetable Soup: Tuscan Vegetable Soup 1st 1 Cup extra virgin olive oil 10 cloves garlic, sliced 2nd ½ each red onion, ¼ inch dice 1 Cup portobello mushrooms, ¼ inch dice 3rd 1¼ quarts water ½ Cup flour 4th ½ # carrots, ¼ inch dice ½ each zucchini, ¼ inch dice ½ each yellow squash, ¼ inch dice ½ # asparagus, blanched, 1 inch batons 1 Cup tomatoes, ¼ inch dice 5th 1 quart San Marzano tomatoes, crushed ½ # parm romano cheese, grated 4 ounces baby spinach leaves ¼ Cup red wine vinegar kosher salt freshly ground black pepper Gather all ingredients, prep measure and weigh everything BEFORE beginning to cook! 1. heat large sauce pot with oil and garlic and cook for 3 minutes while stirring to prevent sticking 2. add red onions and mushrooms and continue cooking for 5 minutes while stirring 3. add flour and cook for 5 minutes stirring to prevent sticking 4. wisk in warm water and cook just until you reach a boil 5. add carrots, zucchini, squash, tomatoes, asparagus and tomato sauce and bring to a boil 6. cover with a lid, reduce temperature to medium-low and gently simmer for 15 minutes 7. remove lid, season with salt, pepper, vinegar and cheese 8. Enjoy with some crusty bread!!!
Submitted By: Rachel Pappas
Question: Not much of a question but more of a statment, I loved eating at your restraunt last spring.
Chef's Answer: Rachel, thanks so much! We'll look forward to serving you again!
Question: Not much of a question but more of a statment, I loved eating at your restraunt last spring.
Chef's Answer: Rachel, thanks so much! We'll look forward to serving you again!
Submitted By: Thank you Jennie & Bella Notte
Question: Hello, This evening, my guest and I had a great time at Bella Notte. We were served by the perfect waitress, Jennie. I just wanted to let you know how much we appreciated not only the great ambiance, delicious food, and the drinks, but also the genuine care and the most professional courtesy by Jennie. She served us from 5:30 p.m. until 9:30 p.m. with the most wonderful smile, patient service, and sophisticated communication. One can only wish that we had more restaurants like Bella Notte and more service professionals such as Jennie. Thank you so very much. Helen Gulgun Bukulmez
Chef's Answer: Helen, thanks so much for the wonderful words! We'll look forward to seeing you again, soon!
Question: Hello, This evening, my guest and I had a great time at Bella Notte. We were served by the perfect waitress, Jennie. I just wanted to let you know how much we appreciated not only the great ambiance, delicious food, and the drinks, but also the genuine care and the most professional courtesy by Jennie. She served us from 5:30 p.m. until 9:30 p.m. with the most wonderful smile, patient service, and sophisticated communication. One can only wish that we had more restaurants like Bella Notte and more service professionals such as Jennie. Thank you so very much. Helen Gulgun Bukulmez
Chef's Answer: Helen, thanks so much for the wonderful words! We'll look forward to seeing you again, soon!
Submitted By: Alisha
Question: Hello, I had lunch with my Mom there for the first time this year. We had never eaten at Bella notte before. We were VERY impressed. I had the tomato soup with the chicken in it. It was the best soup I have ever eaten! We both loved the herbs you serve with the bread and oil so we each bought a cup of it. I am almost out! I live a days drive from you. Would you consider sharing the recipe for the herb mix? Many thanks, Alisha
Chef's Answer: Thank you for writing to us at Bella Notte! I appreciate your comments on our Spicy Tomato Basil Soup with Wood-Fire Grilled Chicken! It is definitely a favorite with many guests! I'm afraid our recipe for our Fresh Herb Blend is a closely guarded family secret. We do offer it for sale in the restaurant, and we'd be happy to prepare that for you the next time you are here. Once again, thanks for writing to us! We look forward to serving you again soon!
Question: Hello, I had lunch with my Mom there for the first time this year. We had never eaten at Bella notte before. We were VERY impressed. I had the tomato soup with the chicken in it. It was the best soup I have ever eaten! We both loved the herbs you serve with the bread and oil so we each bought a cup of it. I am almost out! I live a days drive from you. Would you consider sharing the recipe for the herb mix? Many thanks, Alisha
Chef's Answer: Thank you for writing to us at Bella Notte! I appreciate your comments on our Spicy Tomato Basil Soup with Wood-Fire Grilled Chicken! It is definitely a favorite with many guests! I'm afraid our recipe for our Fresh Herb Blend is a closely guarded family secret. We do offer it for sale in the restaurant, and we'd be happy to prepare that for you the next time you are here. Once again, thanks for writing to us! We look forward to serving you again soon!
Submitted By: Amanda
Question: I absolutely love your butternut squash soup! It is good anytime of the year! I have tried to duplicate the recipe, and can't get the correct amount of cream. Could you share the recipe? Thanks so much!
Chef's Answer: Thanks for writing to us at Bella Notte! Every year, our guests start asking about our delicious Butternut Squash Soup as early as July. Of course we have to wait until autumn for the butternut squash to be in season, and at it's peak in taste. It's absolutely a favorite with many guests! I wish I could share the recipe, but it is a closely guarded family secret. I can tell you that we use only the freshest, and highest quality ingredients. Thanks again for writing to us at Bella Notte!
Question: I absolutely love your butternut squash soup! It is good anytime of the year! I have tried to duplicate the recipe, and can't get the correct amount of cream. Could you share the recipe? Thanks so much!
Chef's Answer: Thanks for writing to us at Bella Notte! Every year, our guests start asking about our delicious Butternut Squash Soup as early as July. Of course we have to wait until autumn for the butternut squash to be in season, and at it's peak in taste. It's absolutely a favorite with many guests! I wish I could share the recipe, but it is a closely guarded family secret. I can tell you that we use only the freshest, and highest quality ingredients. Thanks again for writing to us at Bella Notte!
Submitted By: Dustin epperson
Question: Bella Notte is my favorite restaurant. My girlfriend and I eat there everytime we're in Lexington. I reccommend it to all of my co-workers. However, she lives about 100 miles away. We love the herbs and bread, but our favorite is the Spicy Tomato Basil soup! I was wondering if you could provide the recipe for the soup and the mix of herbs for the appetizer. Thanks in advance, Dustin.
Chef's Answer: Thanks for the kind words! We always enjoy visiting with our guests that have moved away! We appreciate you making Bella Notte part of your homecoming! The Tomato-Basil Soup with Wood-Fire Grilled Chicken is one of our most popular foods; and it's one of my favorites, too. The recipe is a closely-guarded family recipe, but I can tell you this much ... we use only the freshest, highest quality ingredients. You can taste the difference! And we use only the best heavy cream in the recipe. It's not low-fat, but it is delicious! Thanks again, and we'll look forward to serving you again, soon!
Question: Bella Notte is my favorite restaurant. My girlfriend and I eat there everytime we're in Lexington. I reccommend it to all of my co-workers. However, she lives about 100 miles away. We love the herbs and bread, but our favorite is the Spicy Tomato Basil soup! I was wondering if you could provide the recipe for the soup and the mix of herbs for the appetizer. Thanks in advance, Dustin.
Chef's Answer: Thanks for the kind words! We always enjoy visiting with our guests that have moved away! We appreciate you making Bella Notte part of your homecoming! The Tomato-Basil Soup with Wood-Fire Grilled Chicken is one of our most popular foods; and it's one of my favorites, too. The recipe is a closely-guarded family recipe, but I can tell you this much ... we use only the freshest, highest quality ingredients. You can taste the difference! And we use only the best heavy cream in the recipe. It's not low-fat, but it is delicious! Thanks again, and we'll look forward to serving you again, soon!
Submitted By: Carolyn Costello
Question: Hello. I was at your restaurant recently with my family and I ordered the Roasted Tuscan Rosemary Chicken. It was one of the most delicious meals I've ever eaten. I was wondering if you could share the recipe? Thanks very much for your consideration.
Chef's Answer: The secret to our roasted chicken is the marination process! We marinate our Tuscan Chickens for 24 hours before roasting! Be sure to select a fresh chicken; I suggest going to Good Foods Co-Op, they have locally raised, organic chickens Make an emulsion of 6 parts olive oil to 1 part fresh squeezed lemon juice and crush the fresh herbs with the back of a kitchen knife before adding. Tie chicken legs and wings (or have your butcher do it) to hold the legs and thighs tightly up against the chicken to promote even cooking of the different meat. As far as roasting in the home oven, I suggest 375F for about 30-40 minutes for a 3 pound chicken, always check the internal temperature in the thickest part of the chicken using a kitchen thermometer for a temperature of 165F.
Question: Hello. I was at your restaurant recently with my family and I ordered the Roasted Tuscan Rosemary Chicken. It was one of the most delicious meals I've ever eaten. I was wondering if you could share the recipe? Thanks very much for your consideration.
Chef's Answer: The secret to our roasted chicken is the marination process! We marinate our Tuscan Chickens for 24 hours before roasting! Be sure to select a fresh chicken; I suggest going to Good Foods Co-Op, they have locally raised, organic chickens Make an emulsion of 6 parts olive oil to 1 part fresh squeezed lemon juice and crush the fresh herbs with the back of a kitchen knife before adding. Tie chicken legs and wings (or have your butcher do it) to hold the legs and thighs tightly up against the chicken to promote even cooking of the different meat. As far as roasting in the home oven, I suggest 375F for about 30-40 minutes for a 3 pound chicken, always check the internal temperature in the thickest part of the chicken using a kitchen thermometer for a temperature of 165F.
Submitted By: John Southern
Question: So what sets Bella Notte apart from other similar restaurants? What is it that really makes your plates your serve talk louder than the rest?
Chef's Answer: What makes our food special is the care we put into handling each and every product, the amount of time spent creating almost everything from scratch on a daily basis as well as sourcing local produce and fresh fruits! Our commitment to sourcing sustainable fishing practices helping to protect our natural resources also plays a major role in our recipes. But probably to sum it all up, the commitment to our guests is to take perfectly fresh, whole ingredients and try to do as little as possible, enhancing and complimenting natural flavors. We want to represent Italian cuisine thru our actions and simple preparations instead of a certain dish or flavor.
Question: So what sets Bella Notte apart from other similar restaurants? What is it that really makes your plates your serve talk louder than the rest?
Chef's Answer: What makes our food special is the care we put into handling each and every product, the amount of time spent creating almost everything from scratch on a daily basis as well as sourcing local produce and fresh fruits! Our commitment to sourcing sustainable fishing practices helping to protect our natural resources also plays a major role in our recipes. But probably to sum it all up, the commitment to our guests is to take perfectly fresh, whole ingredients and try to do as little as possible, enhancing and complimenting natural flavors. We want to represent Italian cuisine thru our actions and simple preparations instead of a certain dish or flavor.
Submitted By: Alexis
Question: My child is allergic to dairy, eggs and nuts. I also want him to eat natural foods without preservatives, msg, etc. Any recommendations on what he can eat.
Chef's Answer: I would recommend, first off, to do your grocery shopping at a organic/local store; in Lexington KY there is Good Foods Co-Op on Southland Drive. Stick to seasonal fruits and vegetables and incorporate as many complex carbs for regular carbs as possible, for example: whole wheat bread over white bread, brown rice vs. white rice, sweet potatoes, legumes and so on. As far as dining in a restaurant, locally owned is much better off than large Chains, you will get a much fresher meal! Bella Notte and Smashing Tomato uses many local resources for our menus vegetables and fruit as well as naturally raised beef with 100% vegetarian diets, sustainable fishing practices for our fresh fish and our brigade of chefs is adept at tweaking any item on our menu to better fit your specifications for any dietary needs. Outside of our restaurants, stick to whole foods that are in season. I hope this helps!
Question: My child is allergic to dairy, eggs and nuts. I also want him to eat natural foods without preservatives, msg, etc. Any recommendations on what he can eat.
Chef's Answer: I would recommend, first off, to do your grocery shopping at a organic/local store; in Lexington KY there is Good Foods Co-Op on Southland Drive. Stick to seasonal fruits and vegetables and incorporate as many complex carbs for regular carbs as possible, for example: whole wheat bread over white bread, brown rice vs. white rice, sweet potatoes, legumes and so on. As far as dining in a restaurant, locally owned is much better off than large Chains, you will get a much fresher meal! Bella Notte and Smashing Tomato uses many local resources for our menus vegetables and fruit as well as naturally raised beef with 100% vegetarian diets, sustainable fishing practices for our fresh fish and our brigade of chefs is adept at tweaking any item on our menu to better fit your specifications for any dietary needs. Outside of our restaurants, stick to whole foods that are in season. I hope this helps!
