Belotti Ristorante E Bottega

“okay their cacio e pepe is actually perfect - silky pasta water emulsion, properly aged pecorino, fresh cracked pepper its all there”

“bread took like 20 mins to show up after we sat down”

“the roasted vegetable antipasti was so fresh and vibrant... you could tell they source really good ingredients and just let them shine without doing too much to them. each component tasted incredibly fresh”

“actually portions are pretty generous which is greaat for sharing but made it kinda hard to try multiple dishes without getting too full”

“teh house-made pappardelle with wild boar ragu was INCREDIBLE..!!! like the silky texture just clung to each strand perfectly and the meat literally melted on my tongue must've been braised for hours honestly. every bite had all these layers of warmth and richness that just coated your whole palate”

“burrata showed up cold and firm which was disappointing bc it should be creamy and oozy when you break into it. the temperature totally ruined the delicate texture”

“finally found actual good italian in oakland that actually cares about dietary stuff - their housemade pasta can be made without pork sauces and the server michele totally knew which dishes worked without me having to explain everything”

“teh tiramisu has alcohol in it which wasnt on the menu so i just skipped dessert completely ha”

“belotti's staff actually gets it - separate gluten free menu and the kitchen doesnt mess around with cross contamination, even different pans for the risotto haha”

“ok but gluten free options are pretty limited honestly just the basic stuff, adn the gf bread was obviously from a bag not made there”

“ok so they actually have a whole separate gluten-free pasta menu with house-made stuff and the server knew exactly which sauces had flour in them. the GF gnocchi with sage butter was phenomenal - finally a place that doesn't treat gluten-free like an afterthought”

“legit side salad came with croutons even tho i specifically said i have celiac but they replaced it pretty quick when i pointed it out”

“teh arrabbiata has REAL heat - not just those stupid red pepper flakes sprinkled on top but actual depth that builds as you eat it, exactly how its supposed to be”

“yo asked for extra spice and they brought out this tiny little dish of crushed red pepper instead of fresh chilies or like actual hot oil”