About this Business
From Our Editors
When Stefano De Lorenzo, the chef-owner of the Michelin-starred La Botte Ristorante, plans his seasonal Italian menus, he looks no further than local farms and wineries. Over the years, he has built strong relationships with these vendors, who supply him with organic produce, sustainable meats and seafood, and the bottles that fill the restaurant's two-wall wine rack. These ingredients manifest in both traditional and inventive dishes, from tagliatelle bolognese to black linguine tossed with deep-sea crab. Thanks to its proximity to wine country, local vinos are an integral part of the cuisine and decor; the floors are made of old wine-cask staves, barrels adorn the dining room, and waiters wear uniforms made out of empty wine bottles. Even the eatery's name pays homage to vintages, as "La Botte" means "the wine cask."
Before coming to the US, Chef Stefano grew up in the mountains of northern Italy. It was here that he learned to prepare fresh gnocchi, pappardelle, and linguine along with other Italian staples such as zuppa del mercato, a soup of the day made with fresh produce, meat, and seafood from the market. Diners can taste the fruits of his labor in the main dining room, or at La Botte's wine lounge, LAperitivo, which serves seasonal, four-course tasting menus with local and international wine pairings.