While the Cat Is Away, the Mice Will Play!  Our Most Creative Special Dinner:

6 Courses from Zach’s Brilliant Lieutenants

Wednesday, October 6, 6-9 PM

Chef Zach is taking a much needed break next week and we’re teeing up what promises to be one of the most exciting food events in Orange County this year.  Zach’s top lieutenants are Drew and Gilberto, who are each top, top chefs in their own right.  They contribute recipe ideas and dishes for the main restaurant and for special dinners.  Drew’s Lab in the back with his special ingredients has become a must see “tour” for many of our customers.  It’s been instrumental in some of the best food we’ve made at Bello.

Drew and Gilberto have recipe ideas that are so creative, Zach often has to hold them back a bit.  On the  Tock page, we have photos of some of the innovative dishes that have been created for Sunday-Tuesday’s Open Mic Nights, where Drew gets to play around.  

Well – this week, Zach is gone and we are letting Drew and Gilberto create their wildest culinary fantasies.  This is going to be a night to remember.

The 6 courses are as follows:

Gilberto’s Hamachi Crudo with Chile Manzano & Local Apples – Gilberto is famous for his encyclopedic knowledge of peppers and he is going to present something over the top.  Chile Manzano is hard to source and most people have never had it. 

Gilberto’s Barely Cooked Scallop: Brown Butter & Mango Espuma, Peperoni Cruschi

Drew’s Octopus Head: Octopus Head Stuffed with Pork Belly Sausage, Jimmy Nardello Peppers

Drew’s Hand Made Agnolotti: Confit Fennel, Stracchino Infused with Charred Fennel Oil

Duck Confit: Berries in Burnt Walnut Oil, Local Flowers, Chicories Cooked With Mustard & Anchovy

This Might Be One of The Craziest Desserts You’ve Ever Had  Drew has become famous for his desserts.  This is going to be his craziest one yet.  We’re going to make it a surprise.

Substitutions are politely declined for special event dinners as the kitchen cannot accommodate custom orders with so many plates.  There may be minor changes from this menu based on availability of ingredients.

The cost is $75 per person plus tax and gratuity.  A special wine pairing selected to go with each savory course will be available for an additional $60.  

Please reserve on Tock by clicking here 


A Glimpse into the World of Bello Private Event Dining – Special 5 Course Meal

Wednesday, October 13, 6-9 PM

Bello has what we believe is the best private event dining experience in Orange County. Our best customers frequently book parties with custom menus that are over the top spectacular. For one night only we will present one of these exclusive custom menus as a Special Dinner, open to all.

This menu was personally selected by one of Orange County’s top gastronomes, in consultation with Chef Zach.

Cold Lobster Salad, Charred Coconut, Passion Fruit, Long Pepper

Lightly Warmed Scallop, Apple, Marigold Brown Butter

Grassfed Beef Carpaccio, Sunchoke Cooked in Tallow, Pepper Cress, Whipped Black Pepper Stracchino

Elk, Blackberries poached in charred walnut oil, Farmers Market Turnip Puree, Elk Reduction

Cypress Grove Little Giant Tomatoes Dehydrated Then Rehydrated in Strawberry Juice, Local Honey

The cost is $80 per person, plus tax and tip. A wine pairing to go with each savory course is an additional $60.

Substitutions are politely declined for special event dinners as the kitchen cannot accommodate custom orders with so many plates. There may be minor changes from this menu based on availability of ingredients.

Please book your seats on Tock.