Ask The Chefs

Submitted By: Mary Claire O'Neal

Question: I just want to thank you for your amazing food, atmosphere and service. My husband and I are gluten-free vegans, and everything you prepare for us is fresh and wonderfully flavorful--from the gluten free pasta, to the fresh salads, and your INCREDIBLE homemade sorbettos (the coconut is AMAZING)! I'm a vegan foodie and creative cook, and you guys are good. Thank you for your loving care, talent and creativity in you food preparation. We are very grateful to the whole Bella Notte family. Happy trails in the New Year! Very best regards and wishes!

Chef's Answer: Thanks for the high praise! We appreciate you spreading the word! You have our commitment that in 2012 we'll continue to explore additional options for our gluten-free menu, along with more vegan & vegetarian options. You can always count on Bella Notte to explore local, Kentucky Proud options, and to always source wild, line caught, seafood, delivered fresh every day. We're looking forward to an exciting 2012! And thanks for sharing your book with us! We wish you continued success!

Submitted By: Greg Smith

Question: What type of bread do you serve with the oil & herbs? Is it for sale or do you share the recipt ? Thank you in advance

Chef's Answer: It's a peasant, hearth bread, and we do offer it for sale. One loaf is $1.50. It also comes par-baked, and you can finish it in the oven at home, should you ever want to serve it later. Pick some up the next time you are in Bella Notte, or call ahead for convenient carry-out - (859) 245-1789.

Submitted By: Brandi

Question: I will be dining with you this coming Saturday evening. I am very excited to see so many wonderful sounding dishes. However, I have a garlic allergy and I don't eat meat so I would like to know what suggestions you have for what I will be able to enjoy this Saturday. Thanks!

Chef's Answer: Absolutely! Just let your server know, and they will be able to give you some specific suggestions. We do have quite a few guests with garlic allergies, and we can always prepare something without garlic. We also have several vegan & vegetarian options.

Submitted By: m. Stoddard

Question: Do you have whole wheat pasta?

Chef's Answer: Yes, we recently have started offering a whole wheat pasta, and we're looking for feedback from our guests. Let us know what you think!

Submitted By: Debbie

Question: I have been a patron of Bella Notte since it opened, and one of my favorite dishes is the sea scallops. However, one dish that I have not seen on the specials is the swordfish, marinated in buttermilk....AWESOME. Hope it will again begin to appear on the weekend specials. Debbie

Chef's Answer: I'll definitely pass that along to Chef! Thanks Debbie!

Submitted By: AIlin Shen

Question: Where do you buy your salmon from? is it farmed salmon or wild salmon?

Chef's Answer: We use only wild, line-caught, fresh Atlantic Salmon. It arrives fresh each morning from Blue Fin. Thanks for writing!

Submitted By: Frank Goad

Question: In a post below, Tina Trible requested that you add polenta back to the menu. Here is a hearty second. You fix it like nowhere else.

Chef's Answer: Your wait is over! Polenta is on our new Fall Menu!

Submitted By: Patricia Conley

Question: I had the spicy tomato-basil soup with wood-fire grilled chicken today. It was delicious! Any chance you would share your recipe with me?

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 it is a closely guarded family secret. Once again, thanks for writing to us! We look forward to serving you again soon!

Submitted By: Rebekah Hatch

Question: I want to thank the Chef that was so kind enough to give me his recipe for his pesto sauce. I was visiting from Maryland and I just thought that gesture was so nice. No chef's in Maryland would have ever done that. Thank you!!

Chef's Answer: Thanks so much for the very kind words! We are always glad when we can make our guests happy!

Submitted By: andrea trammel

Question: dear chef, was recently in lexington and had dinner at bella notte. everything was wonderful! especially loved the chicken risotto soup. do you ever share recipes?

Chef's Answer: Absolutely! Here you go!! ½ cup EVOO 1 each medium shallot, julienne 5 cloves fresh garlic, chopped 2 ounces Arborio rice, uncooked ½ teaspoon crushed chili 3 cups chicken broth 8 ounces chicken breast, grilled and chopped 3 cups heavy cream 4 ounces parmesan cheese, grated 3 ounces fresh spring peas, blanched t.t. sea salt t.t. fresh ground black pepper Gather all ingredients, measure and weigh everything BEFORE beginning to cook!  heat soup pot on medium with EVOO  add garlic, and slowly cook while stirring with a wooden spoon until lightly golden being sure oil does not reach a smoking point  add shallots and sweat for 2 minutes, while stirring, just until softened  add uncooked Arborio rice and stir to coat the rice with the oil  add chicken broth, chili flakes and stir to incorporate  when the liquid comes to a boil, add chicken and cream  turn down heat and simmer slowly, cooking for 15 minutes or until rice is al dente, stirring every few minutes  add parmesan cheese, and season to taste with sea salt and fresh ground pepper  add peas just before serving!

Submitted By: Michael Hughes

Question: I just wanted to say thank you to the chef for sending me home with some raw sausage after my wife and I asked about where you get your wonderful sausage for the restaurant. I made a simple ragu with the sausage for dinner tonight and it was delicious! However, the Rigatoni Crema at Bella Notte is pure perfection that will have us coming back time and again. Thanks again!

Chef's Answer: Michael, I agree with you about our Rigatoni Crema! I appreciate you writing to us, and we are always happy to accomodate any request!

Submitted By: Janet

Question: Do you have any Weight Watchers Points Plus info on your menu items? Going there for dinner tonite and would love to have this info

Chef's Answer: Janet, we do not have weight watchers points available for our menu items.

Submitted By: Donna Schiefer

Question: Had a wonderful first visit to your restaurant this past weekend while visiting Lexington. Awesome food, awesome service and an awesome visit. We will be back!!

Chef's Answer: Thanks Donna! We'll look forward to seeing you on your next trip back to Lexington!

Submitted By: Donna and Sal Aulsio

Question: when will have have the pumpkin ravioli on your menu again--- just saw the tv show!

Chef's Answer: We always have fresh pumpkins in the fall, so that would be the time when we would bring this back. We always serve fresh, seasonal produce, and Kentucky Proud pumpkins in the fall of the year are the best!

Submitted By: Holly

Question: Hello. Do you prepare mini-cheesecakes for purchase or whole cheesecakes for purchase? I had hoped I could order one and pick it up. Bella Notte is one of our favorite restaurants, and I expect that the cheesecake is delicious, as every delicacy I've enjoyed has been. If you can provide this item, please also list a price(s). *Not necessary to post this to the website. Thanks!

Chef's Answer: Holly, we can absolutely sell you a whole cheesecake! We prepare them fresh, in the kitchen here at Bella Notte. Each cheesecake serves at least 16 people, but can be cut to serve more. The cost is $90. Be sure to give us a couple days notice when ordering a whole cheesecake. I'll let Chef Joshua know that you enjoy it! He will be proud!

Submitted By: Crystal

Question: Hello, Do you offer whole wheat penne/pasta in general? Thanks!

Chef's Answer: Crystal, we do not have whole wheat pasta at this time. We'll definitely keep that in mind for future menus.

Submitted By: Tiffany Murray

Question: I saw that you guys have gluten free selections, but cannot find your Gluten-Free menu on the menu's tab. How can I see this menu options?

Chef's Answer: Hi Tiffany! Here is the direct link: http://www.bellalexington.com/menus/55.pdf

Submitted By: Catherine

Question: Although everything on your menu is delicious, I love your rice cake in the lemon grass broth with seafood (I think it was clams). Will you put this back on the menu? If not, will you share the recipe? Also love the calamari salad with the preserved lemons. Put it back on the menu. It is a wonderful light seafood appetizer

Chef's Answer: Catherine, consider your comments duly noted! Thanks for writing to us!

Submitted By: Tina Trimble

Question: First of all, I love Bella Notte! My favorite restaurant in all of Lexington and a few other locals besides. Your Rigatoni Crema has become my 'must have' fix... My comment concerns a side dish you used to offer - polenta. It was a particular favorit and I would love to see it return! That's it... keep up the good work and I'll see you soon.

Chef's Answer: Tina, I absolutely LOVE polenta! We have had it on previous menus. I wouldn't say that it was one of our more popular side dishes. Perhaps if more people like you write in to express your love for polenta, then we'll both get to enjoy it on a future menu! Thanks for writing!

Submitted By: Valerie Hoffman

Question: Are you going to bring bella notte or the Smashing tomato to Indiana?

Chef's Answer: Thanks for writing, Valerie! We don't have immediate plans to open a Smashing Tomato in Indiana, but you never know what will happen down the road.

Submitted By: Katherine Bentley

Question: I'm a gluten free vegan so naturally I have a hard time eating out. I hear friends talk about your restaurant all the time, but I'm unsure what's safe for me to eat. I'd love any suggestion :)

Chef's Answer: Take a look at our gluten free menu online here. There are several great meals I'm sure you would enjoy!

Submitted By: Wayne Wilson

Question: I have been there in the past and got an order of calamari, in which I asked if it could be sauteed in butter, some olive oil, fresh garlic, and lemon, and they also added crushed red pepper, which was very good. I also requested tentacles only as that is what I really love and most people seem to hate. It is not breaded or fried but came in a bowl, which was full of the broth. Very good and something I have only found in Boston,Mass. However, last night I asked for the calamari the same way, telling my server what I had in the past, and instead of it coming out with tentacles there was only rings, it was on a plate with very little broth. She took it back and while I did get the tentacles, it was an appetizer portion, with little broth. I guess I should have taken a picture of it the first time. I would very much like to come back for it again but don't know how to get it the way I had it the first time, which was last month.

Chef's Answer: Wayne, you are the second person that has told me they enjoy our calamari prepared that way. We are always happy to accomodate your request!

Submitted By: Kathy Farney-Keck

Question: I love your portabella mushroom soup but never seem to be there when you serve it.Its one of my favorite foods.Do you still make it?If so,is it possible to add the daily specials and soup to your web site?

Chef's Answer: Kathy, it has been a long while since we have had that on the menu. That might just be something we'll need to look at for later in the year! Thanks for writing!

Submitted By: Michael

Question: is the dining formal, and about how much a plate?

Chef's Answer: Hi Michael! We are a family trattoria, so we are very informal.

Submitted By: Kristen

Question: Do you have a kids menu? Or do you have items you can put together for kids?

Chef's Answer: We absolutely have a Kids Menu!

Submitted By: Donna Miller

Question: I just saw the recipe for the asparagus and mushroom salad. Thanks so much for responding. I'll definitely try it this weekend.

Chef's Answer: Donna, let us know how it turned out!

Submitted By: Sonya Anderson

Question: I love your restaurant and travel across town and past many other restaurants to eat at yours. Have you considered offering whole wheat pasta as an option?

Chef's Answer: Sonya, thanks for the suggestion! I will pass that along to our Executive Chef.

Submitted By: Annie Dash

Question: Hello! Next week, my husband and I will be in the Lexington area and are interested in visiting your restaurant. I am severely allergic to all dairy and wheat. Are you able to accommodate my dietary needs? If so, what are your suggestions for entrees I could order? Any information would be very helpful. Thanks very much! Annie Dash

Chef's Answer: Annie, thanks for writing! We can absolutely accomodate anyone with dairy and wheat allergies. Our gluten free menu has a wide variety of selections for you to choose from. Just let your hostess or server know, and they will make some great suggestions. The Gluten Free Fresco is always a favorite.

Submitted By: Jeff Foster

Question: What is your favorite menu item to prepare and your favorite menu item to eat?

Chef's Answer: Oh, Jeff, how can we choose just one?!?!? Right now, my favorite thing to eat is our delicious Tuscan Meatloaf. It's on our Spring Seasonal Menu, and available for a limited time, only. That was a tough one!

Submitted By: Julia Novak

Question: I am coming to your restaurant and am wondering if you are able to accomodate a gluten free diet?

Chef's Answer: Yes, in deed! We have a complete gluten free menu available. Just ask your hostess or server.

Submitted By: Autumn Childs

Question: My husband is allergic to pinenuts. Do yall use them in your recipes?

Chef's Answer: We do use pine nuts in several of our recipes, but most dishes can be prepared without pine nuts - except pesto, of course. Just let your server know about your allergy and our culinary staff will take great care to ensure your meal is pine nut free.

Submitted By: Tanya

Question: I can only take a guess that ONE of the reasons your food is so good is because it is so fresh. Do you have your food imported? I would also like to just give you a BIG THANK YOU!!! for having such GREAT GOOD!!! It's not often you spend good money on a meal and you are totally satisfied. But, at Bella Notte you will be totally satisfied.

Chef's Answer: Hi Tanya! Thanks so much for the very kind words! Our fresh seafood is flown in daily, and often comes from the Atlantic, Pacific, and Gulf of Mexico. But most everything else is made right here in the USA! As a matter of fact, it often comes from our very own back yard; we use Kentucky Proud products whenever possible. Our beef is always Kentucky Proud beef, coming to us from Critchfield Meats right here in Lexington. Thanks for your question!

Submitted By: Deb

Question: Do you sell your meatballs or sauce that can be used at home???

Chef's Answer: Deb, you can absolutely order meatballs and sauce to take home! You can call ahead and we'll have it ready for you, and even take it out to your car - (859) 245-1789.

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!

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!

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

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

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!!!

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!

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!

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!

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!

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!

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.

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.

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!