Aug 20, 2020 | Bello Menu Spotlight, Business Metaphors, Italian Food
At Bello, we believe in taking chances and trying new things. Sometimes they work and sometimes they don’t. Most people post about things that work. I decided to post today about a spectacular failure. We made an amazing dessert whose base was polenta. We added...
Aug 18, 2020 | Bello Menu Spotlight, Business Metaphors, Italian Food
As we all know, six sigma is a set of tools and techniques to improve processes with the goal of reducing defects. This is very important in restaurants where food is made under conditions of high pressure. My development of our award winning Aqua Pazza (Fish in...
Aug 17, 2020 | Bello Menu Spotlight, Business Metaphors
In every business, entrepreneurs struggle to keep things consistent for customers vs trying to innovate and improve. It’s the same in the restaurant business. People want to know what to expect when they order a dish. Of course, they also want to be in a...
Aug 15, 2020 | Bello Menu Spotlight, Press
How do you make an Italian Hamburger? 1) pork not beef – beef is mostly a French thing except for Piedmont, which is next to France. 2) Tuna mayonnaise (we use this in Vitello Tonnato). 3) Salsa verde. 4) Roasted tomatoes. It’s the best burger...
Apr 15, 2020 | Bello Menu Spotlight
Bello has always been about two kinds of food: modern Italian food, and traditional Italian comfort food. We’ve decided to launch a new line of soups and stews for take out, with new recipes every week. There is nothing more comforting than a stew or a soup, and...
Feb 5, 2020 | Bello Menu Spotlight, Press
Jennifer Tanaka at Coast Magazine challenged us to make a dish with sunchokes. It’s on the menu now and it’s very good, if I must say so myself. Read More
