Bella Costa

We loved and enjoyed this restaurant for many years when the original owners Paul and Yanna Katsairikas were in charge. You can definitely see a difference with the new owners. The food was cold. Sub rolls for bread. Italian bread with olive oil for dipping would have been nice. We were told the dressing for the salad is made in house. Not something I would brag about. Service was not attentive and very slow. I spent my dining experience watching the hostess eat her lunch. I am not interested in returning ever.

We went on Valentine's Day, so this might have just been a weird day! In comparison to other restaurants at this price point, we didn't think the food really held up. Good variety on the menu. Pasta was a little too soft. There was a swordfish special that was odd - swordfish was cooked super nicely, but it was served with a weird hodgepodge of bland chopped up veggies. The white/Alfredo sauce was thin and light. Arancini was awesome, super crispy. Mussels were really decent portion. The drinks were okay. The lemon juice took over my zero proof cocktail (though I liked the options!).

Food was delicious!! Lovely authentic Italian restaurant. If you come before 5:30 there is a “small plates” menu which was more than small. Desserts were delicious as well.

We found Bella Costa on our way home from an event. We did not make a reservation. Although it is a small place,we were early enough to get in on a Saturday night. The restaurant is being sold so the highlight (besides the food and our waitress) we got to meet Paul and Yanna the owners for 45 years. Yanna seated us but not until she introduced us to her husband Paul. They made us feel very welcome from the minute we stepped in the door. Our waitress was exceptional. Her timing was spot on throughout our entire meal. Both our dishes were flavorful and even the garden salad was fresh with quality lettuce and EVOO and balsamic vinegar was given for my oil and vinegar dressing choice. The chef’s chicken special was fabulous (pictured) As well as crème brûlée and carrot cake.

We were very excited to try this place, but our hype didn’t live up to the reality. Our reservations got pushed behind by 1 hour and we thought we’d just wait it out. Appetizers were ok, but everything else after that went down hill. My pasta was overwhelming overcooked, I couldn’t even eat it. The dish had a « sauce blanche » and it really appeared to be salty, clear, melted margarine. I gave the plate full back to the waitress and they offered a dessert on the house, but for a $37 entree it shouldn’t of been a mistake. Definitely not the place for any real essence of Italian cuisine, best for fried bar food. Just to put into perspective, I was taught how to make sauce Blanche by a French chef in Nante, this is far from it. You can also imagine I’ve made my own pasta. Again, overpriced a