OUR MENU
Signature Creations
Each dish is a masterpiece — crafted by our chef using the finest ingredients imported directly from Italy.
✦
— EST. 2014 —
AUTHENTIC ITALIAN FINE DINING
BISTRO
Where Every Bite Tells a Story
Nestled on the iconic streets of New York, Bella's Bistro brings the warmth of Tuscany to your table. Every dish is a love letter to Italian tradition — handcrafted with passion, served with soul, and remembered forever.
Each dish is a masterpiece — crafted by our chef using the finest ingredients imported directly from Italy.
Life is too short for ordinary food.
What began as a dream between two Italian brothers and a tiny kitchen in Brooklyn has blossomed into one of Manhattan's most beloved dining destinations. At Bella's Bistro, we don't just cook food — we create memories.
Our ingredients are flown in weekly from the hills of Tuscany, the coasts of Amalfi, and the markets of Rome. Our chefs have trained under Michelin-starred masters. But our heart? That comes straight from Nonna's kitchen.
Step inside our world of flavors, ambiance, and artistry.
The Truffle Tagliatelle changed my life. I'm not being dramatic. I've eaten in restaurants across Italy, and Bella's rivals the best of them. The ambiance, the service, the wine list — absolutely flawless.
We host all our corporate dinners at Bella's. Every single guest leaves impressed. The private dining room is gorgeous, the staff is impeccable, and the Bistecca Fiorentina is the best steak I've ever had.
If heaven had a restaurant, it would taste like Bella's Bistro. Nonna's Tiramisu brought tears to my eyes — it tasted exactly like my grandmother's recipe in Naples. A true gem in New York City.
Join us for an unforgettable evening of Italian excellence. Every table has a story waiting to be told.
Or call us directly: +1 (212) 555-0187
Mon — Thu: 5:00 PM – 10:00 PM
Fri — Sat: 5:00 PM – 11:00 PM
Sun: 4:00 PM – 9:00 PM
Creamy Pugliese burrata draped over roasted heirloom tomatoes, wild arugula, aged balsamic reduction, and Ligurian olive oil.
Paper-thin slices of prime beef tenderloin, shaved Parmigiano-Reggiano, peppery arugula, truffle aioli, and caper berries.
Lightly dusted calamari fried to golden perfection, served with zesty marinara and saffron aioli. Impossibly tender inside.
Three artisan crostini — classic tomato & basil, whipped ricotta with honey & truffle, and nduja with pickled peppers.
Curated selection of imported Italian cured meats — prosciutto di Parma, coppa, sopressata — with aged cheeses, olives, and grilled focaccia.
Hand-rolled tagliatelle tossed in a velvety parmesan cream sauce, crowned with shaved black truffle and a whisper of aged pecorino.
The Roman classic — perfectly al dente tonnarelli cradled in a silky emulsion of Pecorino Romano and freshly cracked Tellicherry black pepper.
Fresh Maine lobster tail tossed with linguine in a vibrant cherry tomato and white wine sauce, finished with chili flakes and fresh basil.
Wide ribbons of egg pappardelle slow-braised with Tuscan wild boar ragù, San Marzano tomatoes, and a shower of Grana Padano.
Delicate pillows of house-made ravioli filled with creamy ricotta and wilted spinach, bathed in a sage brown butter with toasted pine nuts.
Al dente spaghetti with fresh littleneck clams, garlic, white wine, chili, and Italian parsley — a taste of the Amalfi coast.
42-day dry-aged prime ribeye, kissed by open flame, finished with rosemary brown butter and roasted garlic. A carnivore's dream.
Wild-caught branzino pan-seared, resting on saffron risotto with caramelized fennel and a citrus beurre blanc.
Slow-braised veal shank in a rich tomato and vegetable broth, served over creamy saffron risotto with gremolata.
Wild Atlantic salmon grilled to a blush center, served with roasted artichoke hearts, cherry tomatoes, and a lemon-dill vinaigrette.
Herb-crusted Colorado lamb rack with roasted root vegetables, red wine jus, and a mint pesto that cuts through beautifully.
Free-range chicken breast lightly breaded, layered with San Marzano tomato sauce and melted mozzarella di bufala, baked until bubbling.
The queen of pizza — San Marzano tomato, mozzarella di bufala DOP, fresh basil, and Sicilian extra virgin olive oil on our 72-hour fermented dough.
Truffle cream base, fontina, wild mushroom medley, shaved black truffle, and a drizzle of truffle oil. Decadently earthy.
Spicy sopressata, San Marzano tomato, fior di latte, Calabrian chili oil, and a touch of wildflower honey for a sweet heat balance.
Crispy base topped with mozzarella, finished with 24-month aged prosciutto di Parma, peppery arugula, and shaved Parmigiano.
A cheese lover's paradise — mozzarella, gorgonzola, fontina, and Parmigiano-Reggiano with a drizzle of truffle honey.
Our grandmother's secret recipe — espresso-soaked Savoiardi, clouds of mascarpone cream, and a veil of Valrhona cocoa.
Silky Tahitian vanilla bean panna cotta with a vibrant passion fruit coulis and toasted coconut flakes.
Three scoops of house-churned gelato. Rotating flavors: pistachio, stracciatella, dark chocolate, limoncello, and seasonal fruit.
Crispy fried pastry shells filled to order with sweet ricotta cream, candied orange, dark chocolate chips, and dusted with powdered sugar.
Warm Valrhona dark chocolate fondant with a molten center, served with pistachio gelato and a crumble of amaretti biscuits.
Full-bodied Tuscan red with notes of black cherry, leather, and tobacco. Pairs beautifully with our Bistecca Fiorentina.
Crisp and elegant Piedmontese white with citrus and white flower notes. A perfect companion to seafood and lighter pastas.
The timeless Italian cocktail — Tanqueray gin, Campari, and sweet vermouth stirred over ice with a flame-kissed orange peel.
The taste of an Italian summer — Aperol, Prosecco, and a splash of soda over ice with a fresh orange slice.
Authentic Italian espresso, cappuccino, or caffè latte made with imported Illy beans. Also available: Espresso Martini ($18).
House-made limoncello crafted with Amalfi lemons, served ice-cold as a digestivo. The perfect way to end your meal.