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Bellasera is a Refined and Upscale Dining Experience

By Karen Talbot

Dec. 16, 2020: Bellasera means beautiful night, which indeed proved to be our dining experience from start to finish. Bellasera, a year-old Italian restaurant in Larchmont, offers exquisite food and presentation. It also provides indoor and outdoor seating.

All of its meats, fish and cheese are from the very best sources, and they have four domestic and imported Pesce every night from the best in the market.

Seating is either in a large bar area or in a lower or upper level main dining room, where stark white walls are decorated with attractive large oil paintings. The lighting is subdued, and the tables are covered with white cloth tablecloths. The restaurant is a refined and upscale dining experience.

The owner, John Caputo, from Bari, Italy, believes in giving back to the community. In the early months of the Covid-19 pandemic, the restaurant delivered food to front-line workers at Mount Vernon Hospital and to the Larchmont and New Rochelle police departments, and the local Larchmont firehouse.

We started our dinner with the Insalata di Frutti di Mare from "Antipasta." This appetizer included fresh shrimp, octopus, and scungilli, dressed in celery, green olives, garlic, olive oil, and lemon sauce. My husband believes it is the best appetizer he has had in Westchester County.

Their signature "Insalata" is Insalata Bellasera, which was a delightful combination of spring greens, pears, fried chickpeas, roasted walnuts, and gorgonzola cheese in an olive oil and pear vinegar dressing. It is artfully wrapped in a thin wide slice of cucumber.

Next came Pappardelle Bolognese from "Pasta," which was a very good choice, out of eleven other choices.

For Main Courses, Bellasera provides outstanding choices from Pollo, Vitello, or Dalla Griglia ( veal, steak, lamb, and pork). I opted for Vitello Carciof, which is veal scallopini with shitake mushrooms and steamed artichokes in a lemon white wine sauce. It is served with sauteed green beans, carrots, yellow squash, and the most delicious roasted potatoes. The portions are generous, and the Chef, Alberto Pepe, from Salerno, Italy, takes pride in everything he serves to his patrons. The restaurant also has Brick Oven Pizza with ten to choose from with either red or white varieties.

We ended our meal with two yummy desserts from "Dolce." We chose Crème Brulee and Tiramisu.

The General Manager, Jimmy, and our waiter, Diamantino, were very attentive and made sure that we were enjoying every single course. The restaurant offers Takeout with Curbside pickup and is open seven days a week for lunch and dinner.

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