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Dec 29, 2011 08:03 PM

DTW: Bella Piatta

Had dinner there last night with one of my bosses. Some background that I know, it hasn't been open that long. Located across the street from the Townsend hotel, and I believe shares owners with Tallulah (which I love). Premise of the restaurant is high-quality Italian food with as many locally sourced ingredients as they can.

Interior is nice. Warm, cozy. great ambiance. Fantastic date place. They have some small tables, and then bar-top style seating around the bar and anti-pasta station.

Food. absolutely delicious. We had some prosciutto. My boss is a very picky eater and he really liked it. Not too salty, great flavors. I had the grilled sardines. Very good if you like small oily fishes. For entrees, we all had different pastas, and each one was excellent. I had the caccio e peppo. simple dish of pasta, cheese and pepper. But it was simply divine. My gf had pasta with lamb meatballs which were superb as well.

Everything was fantastic, but the value. To be honest, the portions were microscopy. The prices were already slightly high, but throw on the itty bitty plates, and the ratio drops dramatically.


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  1. Thanks for all the detailed write ups Don. Maybe one eve in 2012, when I'm feeling "rich" and not super hungry, I'll head over to Bella Piatti (I think it ends with "i"....not that I speak Italiano.) and try out that $30 charcuterie plate and a beer. They have a bar at which I can sit, right? I would never go there without someone trustworthy having first scouted it out. There is only so far I'll go in "taking one for the team," particularly in this econonmy.


    I saw your caccio e peppo being prepared on No Reservations (Rome edit), and have been very curious about it ever since (the whole time they said the dish of about four simple incredients was totally lame unless it was made by a master, in which case it was awesome).

    3 Replies
    1. re: VTB

      Salumi not Charcuterie. Charcuterie is the correct French term, Salumi in Italy and Embutidos for Spain. You know how I get about my cured meats.... :)

      1. re: JanPrimus

        Thank you-- duly noted!!! (in fact, I thought that if I ordered a Salumi plate, it would only contain salami and some complimentary cured hams, because ham is ham and salami is Salumi; I was very unaware)

        Hey, it seems that whenever I go to the store to buy fancy "Italian" cured meats, they always come from the US or Canada. Do fancy (i.e., TRADITIONAL) Italian cured meats fail to meet USDA/FDA/Customs requirements, or do I just shop in the wrong stores?

        1. re: VTB

          Well Spain is very well represented at Zingermann's, but also be aware that what the US market gets sent is not the top quality stuff most of the time when we do get them. Prosciutto Di Parma is still a CAFO pig. I highly recommend a few domestic brands. Mosefund, Woodlands, La Quercia, and Black Pig Meat Company. You may want to hunt over the net to get some of these.

          Salumi, coming from the latin word salumen, that means salty meat. :)

    2. If yor'e in the mood for salted meats, you're much better off blowing your hard-earned money at Forest Grill. They're Charcuterie is second to none anywhere.

      Pastas, and interesting italian appetizers, however...