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Chef Michele Belotti’s strikingly simple dishes offer a hidden complexity. Prosciutto adds delicacy to the lush stuffing in casoncelli—a light pasta splashed with brown butter and sage. The jet-black truffle caviar in the restaurant’s hand-chopped, ruby-red rib eye tartare topped with a quail egg packs a mighty punch. But don’t underestimate the effort required to execute such a seemingly straightforward menu. It takes a lot of time, for instance, to obtain the uncommon depth found in Belotti Ristorante’s house-made pappardelle and gnocchi dishes—the sauces are unparalleled. In sum, the sleek-yet-unassuming spot is worth seeking out on Rockridge’s restaurant row. Lunch and dinner Wed.–Mon.
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