The sudden onset of hunger pains is the leading cause of unfinished novels, canceled duels, and tied soccer matches. Today's Groupon employs fine Italian cuisine to cut down on unfinished business: for $10 you get $20 worth of Italian cuisine and drinks at Ken Stewart's Tre Belle, located adjacent to Ken Stewart's Lodge in Bath.

Restaurant entrepreneur Ken Stewart traveled to Italy to gather the ingredients and recipes that he would use to build Tre Belle's illustrious menu of authentic Italian dishes. For appetizers, taste buds do tarantellas in anticipation of spicy stuffed peppers ($9.95), or the equally enticing artichoke with lemon aioli ($9.95). As aromatic as it is flavorful, the signature Tre Belle deluxe pizza ($14.99) is a circular tabletop of dough fixed with sausage, banana peppers, mushrooms, olives, mozzarella, and fresh basil––cooked over a wood fire for a distinctly delectable taste and instant pizza-based nostalgia. The Chicken Milanese ($15.95) is a sautéed and breaded bird adorned in a George Clinton style headdress of arugula, tomatoes, lemon, and a light drizzle of extra virgin olive oil. A glass of Pinot Grigio ($7.95) makes a loving companion to an order of lamb ragu ($15.95), pappardelle pasta mingled with savory sauce and cooked in lamb stock.

Earthy wood furnishings and themed rooms characterize Tre Belle's décor. Artwork is peppered across the textured walls, and includes bucolic countryside scenes and wrought metal angel wings, while candlelight and overhead chandeliers add extra warmth to the lighting scheme. Although Tre Belle is an authentic glimpse of Italian culture, it should not be held responsible for decreasing the tourist revenue in Tuscany, and probably won't transport customers directly into the private homes of Tuscan vintners.

Reviews

Cleveland Magazine reviewed Tre Belle. Three Yelpers give it an average of 4.5 stars.

• It’s hard to say which grabbed my attention first: the heady aroma of herbs, spices, aged cheese and wood smoke, or the tantalizing display of grilled calamari on ice, black and green olives shiny with oil, and roasted asparagus spears piled on an oversized round plate. I do know that walking in the door of Tre Belle in Bath prompted a delighted gasp of “Wow,” muttered in a sotto voice. – Laura Taxel, Cleveland Magazine +++++++++++++++++++++++++