Occupying 8,000-square-feet in the base of the LEED-certified Thomas Jefferson School of Law, the "Eataly-esque concept" encompasses a retail component and an all-day eatery with interactive food bars.
Designed by Thomas Schoos, the modern restaurant with photo murals of vintage Italy has outdoor seating and an open floor plan; the entryway, which houses a coffee bar, is also a marketplace stocked with cookbooks, gourmet food products and takeout meals; the full-service dining area is ringed by the cocktail bar and multiple food stations, where diners can view the action going down the kitchen.
Bottega's partners include lead investor Chad Ruyle, GM Greg Van de Velde, chef/caterer Giuseppe Ciuffa and executive chef David Warner, whose menu is based on traditional Italian food crafted using modern cooking techniques and seasonal ingredients.
Eater has a first peek at the dinner menu, which runs from salumi and cheese plates to antipasti, house-made pasta and wood fired pizza. From a seafood station comes fish crudo, raw oysters and fritto misto; piatti, or larger plates, include whole branzino, lamb osso bucco and a roast of the day. The lunch menu is an abridged version of dinner, with the addition of panini ranging in fillings from fig, speck, arugula and goat cheese to an Italian riff on a Cuban sandwich made with mortadella, finocchiona, fontina and mustard; Bottega has an arrangement with the law school to also serve as a dining hall for its students.
The marketplace at Bottega Americano is open from 7 a.m. to 9 p.m., while the dining room will operate from 11 a.m. to 10 p.m. Sunday to Thursday and 11 a.m. to 10:30 p.m. on Friday and Saturday. Late night, every night, they'll feature a light menu and shine a spotlight on their cocktail program, curated by Snake Oil Cocktail Co.
Snake Oil's Frankie Thaheld says the menu is an "ode to Italian classics with modern fixations" and says their inspiration is "50s Fellini, with a fresh garden twist", featuring fresh herbs and house made vermouth. The signature drink is a sparkler of Campari, house vermouth, club soda and orange peel while the Garden Variety mixes pisco with Cynar, celery, cumin and Meyer lemon. There are also cold brew coffee cocktails, including the Caffe Fresco with organic vodka, coffee, cinnamon and vanilla; brunch will bring a Bloody Mary made with arrabiata sauce and seasonal fruit renditions of the iconic bellini.
· All Bottega Americano Coverage on Eater [~ESD~]
· Bottega Americano [Official Site]