Bella Saratoga

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laselva

Joined 5 years ago

lovely ambiance. This is a lovely place with great ambiance. We were there for brunch and the food was yummy although the crab and shrimp melt was cold. Other than that it was great.

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Demeter

Joined 11 years ago

The food quality has decreased. I love the ambiance at this cute little Victorian. But since I started going there several years ago, the food quality has diminished. Once the green beans were so al dente that I had to send them back twice! And worse, the seafood ravioli tasted like the seafood was past its prime. I like the wine list though, although I'm no connoisseur. This place has my favorite atmosphere of any restaurant around here, and I just wish wish wish the food was predictably excellent, every time.

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sangeld

Joined 11 years ago

Marry the Waiter. 8 years ago I (reluctantly) accepted to go on a Blind Date, meeting him at Bella. Not only is the Cioppino excellent and enjoyable in the outdoor setting, but the waiter was pretty tasty too. In fact, we have now been married for 3 years! Yes, the Service was exceptional!

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Contributor

Joined 10 years ago

The successor to the beloved Bella Mia has done alright for itself.. The successor to the beloved Bella Mia has done alright for itself.

The Food
Leftover from Bella Mia days, the salmon ravioli has a wide following, as does the lasagna, but many of the lighter linguine and fettucine dishes show a dazzling simplicity and careful melding of flavors. Desserts lean more to oversized American standbys-cheesecake and so forth-and the service is comfortable and familiar, a nice counterpoint to so many of the fancy places along Big Basin Way.

The Scene
In 1995, Bill Carlson and company moved to downtown San Jose with their bigger, busier Bella Mia and sold the Saratoga digs. Keeping part of the name in tribute, new owner Bill Cooper has made the most of Bella Saratoga's charms: a gorgeous little patio along restaurant row, an elegant, two-story Victorian building with fancy moldings, and an uncomplicated menu of Italian staples. .

--Laura Reiley



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