The name “Ciao Bella,” a light flirtatious expression meaning “Hello beautiful” and “I will be right back,” conveys the restaurant’s congenial, friendly, and attentive service. Upon entering you will feel the energetic Italian spirit of a warm reception. That spirit does not stop there—the dining area is spacious with vibrant red tones and a leather tray ceiling. Beautiful crystal chandeliers create a dynamic and chic atmosphere. The guests also help build the atmosphere of this place, brimming with sophistication and class.
Former Per Lei’s chef Fabrizio De Togni, with seemingly limitless inspiration and creative freedom, presents satisfying, hearty fare. All is done with finesse and without pretense. Chef De Togni says that when he was young, he used to watch cooks through the window training in the cooking school next to his father’s shop. One day his father asked him what he wanted to do when he got to be older and he replied, “I want to be a chef.” His formal training started at the CFP Vellesana Sondalo Culinary School and he eventually worked his way up at La Tradizionale, a regional fish and seafood restaurant. Followed by the International Paper Moon leading him to cook in Paper Moon’s kitchens around the world.
De Togni stresses the importance of quality ingredients, sourcing them directly from farmers’ markets many times a week. He goes out of his way to find unusual ingredients that are may be difficult to find. Other ingredients, he says, like the buffalo mozzarella and branzino, a type of Mediterranean bass, are flown in from Italy. Almost everything is made in-house, including the pasta and desserts. Chef De Togni says his cooking style is classic with a contemporary touch. De Togni believes in simplicity. “You have to be simple” is his mantra. Knowing how to use simple ingredients well is an art in itself that one must master. According to Chef De Togni, seeing happy diners, who go back to eat few times a week, is fulfilling the mission of Ciao Bella.
The menu has many facets that change according to season. Salads, antipasto (appetizers), followed by the Primi Piatti, (first courses), an extravagant selection of mouthwatering pastas like the Pachheri al Tonno Fresco, oversized rigatoni with fresh blue-fin tuna, Gaeta olives, capers, and cherry tomatoes or the dazzling Fettucine with Veal Shank, Piatti Principale, (main dishes) comprised of Saltimbocca Alla Romana, Veal Scallopini, Lamb, and, of course, fish like the branzino.
Everything on the menu is tempting, but I started with the burrata cheese, flown in from Aversa, Italy. It was delightful. This item is not usually on the menu. Burrata cheese is made from superior quality milk, and this is apparent in both the flavor and texture of the finished product. The cheese arrived like an open package on a green palm leaf, surrounded with baked cherry tomatoes, black olives, roasted peppers and Prosciutto de Parma. The cheese looked like a split ball of cream wrapped in a thick layer of fresh mozzarella curd. Possibly, burrata it is the queen of all cheeses. The chewy skin with a sweet, creamy, and delicate texture inside was heavenly—it doesn’t get any better. The chewy, zesty, and salty flavors explode in your mouth, altogether very good and very satisfying. I was tempted to go for seconds.
Another special dish with robust in flavors is also explosive in its own, special way. The Pappardelle con Salsiccia e Funghi Porcini is handmade large fettuccine with sausage and sautéed Porcini Mushroom, making a fabulous marriage of ingredients. The pasta was cooked to perfection, al dente. Both the artichokes and the mushrooms made a beautiful blend with each standing alone without overpowering the other. The artichoke, an intimidating and impenetrable vegetable, absorbs the flavors of other ingredients cooked with it, and one can taste the flavor of the sausage and enjoy its firm, yet unctuous texture.
I could have stopped there but understanding Italian customs, I had to go for a taste from the Piatti Principali, the Branzino, a delightful fish with a buttery texture and a delicate flavor. This was prepared grilled, deboned, and served with cherry tomatoes, asparagus topped with fresh lemon juice, and olive oil. A very flavorful dish, but my feeling is the lemon juice could be a bit much for this delicate fish.
Former Per Lei’s chef Fabrizio De Togni, with seemingly limitless inspiration and creative freedom, presents satisfying, hearty fare. All is done with finesse and without pretense. Chef De Togni says that when he was young, he used to watch cooks through the window training in the cooking school next to his father’s shop. One day his father asked him what he wanted to do when he got to be older and he replied, “I want to be a chef.” His formal training started at the CFP Vellesana Sondalo Culinary School and he eventually worked his way up at La Tradizionale, a regional fish and seafood restaurant. Followed by the International Paper Moon leading him to cook in Paper Moon’s kitchens around the world.
At Ciao Bella all ingredients are fresh and of the highest quality.
De Togni stresses the importance of quality ingredients, sourcing them directly from farmers’ markets many times a week. He goes out of his way to find unusual ingredients that are may be difficult to find. Other ingredients, he says, like the buffalo mozzarella and branzino, a type of Mediterranean bass, are flown in from Italy. Almost everything is made in-house, including the pasta and desserts. Chef De Togni says his cooking style is classic with a contemporary touch. De Togni believes in simplicity. “You have to be simple” is his mantra. Knowing how to use simple ingredients well is an art in itself that one must master. According to Chef De Togni, seeing happy diners, who go back to eat few times a week, is fulfilling the mission of Ciao Bella.
The menu has many facets that change according to season. Salads, antipasto (appetizers), followed by the Primi Piatti, (first courses), an extravagant selection of mouthwatering pastas like the Pachheri al Tonno Fresco, oversized rigatoni with fresh blue-fin tuna, Gaeta olives, capers, and cherry tomatoes or the dazzling Fettucine with Veal Shank, Piatti Principale, (main dishes) comprised of Saltimbocca Alla Romana, Veal Scallopini, Lamb, and, of course, fish like the branzino.
Everything on the menu is tempting, but I started with the burrata cheese, flown in from Aversa, Italy. It was delightful. This item is not usually on the menu. Burrata cheese is made from superior quality milk, and this is apparent in both the flavor and texture of the finished product. The cheese arrived like an open package on a green palm leaf, surrounded with baked cherry tomatoes, black olives, roasted peppers and Prosciutto de Parma. The cheese looked like a split ball of cream wrapped in a thick layer of fresh mozzarella curd. Possibly, burrata it is the queen of all cheeses. The chewy skin with a sweet, creamy, and delicate texture inside was heavenly—it doesn’t get any better. The chewy, zesty, and salty flavors explode in your mouth, altogether very good and very satisfying. I was tempted to go for seconds.
Another special dish with robust in flavors is also explosive in its own, special way. The Pappardelle con Salsiccia e Funghi Porcini is handmade large fettuccine with sausage and sautéed Porcini Mushroom, making a fabulous marriage of ingredients. The pasta was cooked to perfection, al dente. Both the artichokes and the mushrooms made a beautiful blend with each standing alone without overpowering the other. The artichoke, an intimidating and impenetrable vegetable, absorbs the flavors of other ingredients cooked with it, and one can taste the flavor of the sausage and enjoy its firm, yet unctuous texture.
I could have stopped there but understanding Italian customs, I had to go for a taste from the Piatti Principali, the Branzino, a delightful fish with a buttery texture and a delicate flavor. This was prepared grilled, deboned, and served with cherry tomatoes, asparagus topped with fresh lemon juice, and olive oil. A very flavorful dish, but my feeling is the lemon juice could be a bit much for this delicate fish.
To accompany these dishes you can select a wine from the eclectic, long, handpicked list of available wines at reasonable prices.
You must be prepared for the finale. The dessert is so refreshing and so flavorful. The Pineapple Carpaccio with lemon sorbet is a signature dish and one that must be tried at least once. Paper-thin sliced pineapple is marinated in syrup flavored by star anise, which has an amazing, distinctive licorice taste. The chef says that it gives the pineapple depth and opens it up. I couldn’t agree more.
After a meal like this, with friendly and caring service, you cannot help but say “Ciao Bella” to this neighborhood spot. Ciao Bella is housed in a two-level building with a captivating structure on the corner of 85th Street and Second Avenue on New York City’s Upper East Side. Ciao Bella’s upper level is surrounded by small balconies adorned with flowers, and the lower level has large floor-to-ceiling windows opening on to the street. With culinary delights similar to what you could find in Italy, and a focus on Tuscany, the result a delightful, warm, and open atmosphere on sunny days and pleasant nights.
Location:
1640 Second Avenue at 85th Street, New York, NY.
Price Range:
Salad and Antipasti: $10 to $16
Primi Piatti/Pasta: $16 to $21
Piatti Printipali/Mains: $23 to $28
Hours:
Lunch and Dinner with special brunch on Sundays
Monday through Thursday noon to midnight
Friday and Saturday: noon to 1:00 a.m.
Sunday Brunch: noon to 4:00 p.m.
All Major Credit Cards accepted
Dress Code: nice casual/formal
After a meal like this, with friendly and caring service, you cannot help but say “Ciao Bella” to this neighborhood spot. Ciao Bella is housed in a two-level building with a captivating structure on the corner of 85th Street and Second Avenue on New York City’s Upper East Side. Ciao Bella’s upper level is surrounded by small balconies adorned with flowers, and the lower level has large floor-to-ceiling windows opening on to the street. With culinary delights similar to what you could find in Italy, and a focus on Tuscany, the result a delightful, warm, and open atmosphere on sunny days and pleasant nights.
Location:
1640 Second Avenue at 85th Street, New York, NY.
Price Range:
Salad and Antipasti: $10 to $16
Primi Piatti/Pasta: $16 to $21
Piatti Printipali/Mains: $23 to $28
Hours:
Lunch and Dinner with special brunch on Sundays
Monday through Thursday noon to midnight
Friday and Saturday: noon to 1:00 a.m.
Sunday Brunch: noon to 4:00 p.m.
All Major Credit Cards accepted
Dress Code: nice casual/formal
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