seated dining is back at belli! Our sidewalk is open for dining from 5 to 10.
MEET OUR MOST
Grilled rib-eye burger with Gorgonzola cheese, roasted peppers, caramelized onion, baby arugula s/w truffle-parmesan french fries
TASTED OUR VEGETARIAN DISHES?
Homemade fettuccine with wild mushrooms, light cream sauce
and pecorino Romano cheese.
Truffle-parmigiano fries with pecorino and black pepper
HOMEMADE IS THE ONLY WAY WE
DO IT, THE WAY IT HAS
When the sun rises, as does our bread along with Enoc, our expert baker and pasta maker.
At Belli the preparation process begins with the pasta, for which (in addition to his magic touch) he uses eggs, flour and extra virgin olive oil. He is skilled in traditional italian methods, like a baker of the olden days.
WE SOURCE OUR INGREDIENTS LOCALLY AND ORGANICALLY WHEN POSSIBLE.
In Italy, cheese is a part of nearly every meal: sometimes it is served as a course on its own, in place of dessert; most times it is incorporated in countless dishes. Italians are fiercely proud of the cheeses crafted in their own villages, towns, and provinces. We, at Belli are very proud to be able to serve cheeses that are equaly delicious and high in quality from our surroundings neighbors here in New York, like the cheeses made by our friends at Sprout Creek Farms.
It's not fancy, or trying to be anything it's not. It's a burger. But it's a burger with all it needs, great meat from grass fed angus born and raise here in New York at Vernon Valley Farms, they tell you everything about their meat (all natural Angus beef - vegetarian fed, hormone- and anitbiotic-free, grass-fed beef, pastured pork, and naturally grown vegetables), our buns special from amy's bread, the rest you tell us about it.
Our slow cooked sauces and meat may sound exotic, but the simple flavors take you back to the mornings at Grandma's... fragrant thyme, rosemary, basil, from her garden, the ripest tomatoes cooking in that big pot, we are proud to still use those traditional ways of cooking at Belli's kitchen.