Bottega Pizzeria Ristorante is located in Citadel Plaza in North Glendale Arizona. Over the past ten years this spot has always been occupied by an Italian restaurant. When I moved here this spot was known as Tutti Santi. It closed for renovations and then in Spring 2015 it reopened as Pomo Pizzeria and Toscana Osteria. Spring 2017 this spot became the Bottega Pizzeria Ristorante that it is today. They serve Neapolitan Pizzas, hand made pastas, Italian food, brunch, seasonal specials and more. They have seating indoors-
and at a inside outside bar
and also on the dog friendly patio with a nice view.
It’s certainly one of the nicest restaurants on the metro Phoenix upper west side.
“OH MY GOSH! WE LOVE THE FOOD WE EAT AT Bottega Pizzeria Ristorante” fresh baked bread and focaccia served with butter and oils$8.00 Happy Hour Vegetable Plate from Bottega Pizzeria Ristorante
They offer very good bread, pizzas and pastas. The menu offers a lot of variety and the seasonal specials are usually interesting.
Butternut squash pizza with fresh sagefarro salad with pesto mozzarella avocado and chickenSpaghetti al SalmoneChicken Pizzaialapizza Milano Special – extra thin with Calabrian Chile OilSalad with Sicilian Tuna
Here was pizza al taggio at only $5.00…..
Strawberry chicken saladminestrone soup1/2 Italian dried beef panino with pasta fagoliZucchini manicotti special
Here is speck and pistachio pizza special.
Piccante panino imported prosciutto crudo, soppressata, Florida di latte, house sauce, house made ciabatta
orecchiette special
The mushrooms stuffed mushroom special in polenta.
Sel is a small upscale fine dining restaurant located in Old Town Scottsdale Arizona. I’ve always wanted to try this restaurant and it always was among choices for a special occasion for me. It got moved up the list real fast when I found out that I could try it for brunch. It was a very nice day today so we sat on the patio.
We started with an appetizer of black truffle deviled eggs ($16.).
They came out looking pretty like a painting. They are very different to me. The whites have a very soft texture maybe from a water oven. The yolks are usually creamy. I don’t get the black truffle. They are flavored with dijon vinaigrette and tarragon aioli and are garnished with crisp chicken skin, some micro greens. They are strong….but not too strong…with acid and salt….. Then I remind myself of where I am.
Sel. (means salt in French)
Sel –
My main course is the Piri Piri Chicken ($18.) Our waiter explained that my plate would be different than described because the waffle iron broke and instead of the waffle I’d be getting a lemon-blueberry ricotta Dutch Baby pancake instead. I never ate a Dutch Baby pancake before and it did sound intriguing so I said ok.
The Dutch Baby Pancake is studded with blueberries and seems rich like a custardy quiche from the ricotta cheese. I’m not really sure if the spicy maple syrup really goes with either the Dutch Baby or the Chicken but it’s good with the plainer ends of the Dutch Baby. The Chicken is very moist and tasty. Not real spicy like Piri Piri Peppers but very tasty.
My husband had the crispy Iberico pork skirt steak ($28.).
It’s made of perfectly poached eggs, crisp grated patty of potatoes, arugula-preserved lemon slaw and creole hollandaise.
I decide that I can splurge for dessert and try the flourless chocolate tiramisu ($14.).
It’s very soft and also very smooth ….. It’s softer than lady fingers and cream. It has a little just right crunch from the hazelnut praline. The house made dulce deleche gelato is flavored nicely. I am extra sensitive to coffee flavors. To me the chocolate taste more like coffee than chocolate. I guess most people like it better that way but it’s still a good dessert.
Chances are you might visit a restroom during your stay. Both restrooms are accented with salt shakers.
The main dining room is pictured below.
The magic happens here.
That was my brunch at Sel Restaurant in Old Town Scottsdale AZ.
www.SelRestaurant.com
Everything is subject to change and your experience may or may not differ.
