Both born in Argentina -where there is pasta at grandma’s every Sunday, where the bolognese is almost as prevalent as carne asada, where Italian neighbors tell stories to the point where you feel like you have lived in Italy-chef Andres Rodas and partner Andres Whang teamed up to bring great, simple food every day to a cozy and comfortable dining space. They met in New York in an empanada store chef Rodas used to run and Whang felt in love with the unique flavors, the quality and freshness of the ingredients. This was the beginning of a new friendship, a flourishing partnership and of Piccoli, their first business.
A couple of years after opening Piccoli, they found the perfect place to open Belli. They refurbished it themselves, trying to make it as comfortable and warm as grandma’s place. With 20 + years in the restaurant bussiness, working at Cipriani, Bice, Chef Andres has not only learned to give excellent service, but has also discovered that good food starts with the freshest ingredients and has combined them in a simple yet flavorful way that takes you back to the kitchen table at grandma’s house.
EVENTS & PRIVATE PARTIES Belli can accommodate large parties (40 people in one of our two rooms).
We would be delighted to help create a memorable experience for you and your guests and would be pleased to recommend just the right accompaniments to enhance the food and spirits of your party. Our menus can also be altered to accommodate any dietary needs or restrictions upon request.
For additional details or to arrange for a personal tour of the space, please contact us at: (347) 799-1230
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We all remember the way our grandma used to cook and smell of fresh vegetables and meats coming through her door every morning —cheeses and sausages made the same way her parents used to make them hundreds of years ago. We always strive to serve you food as fresh, healthy and local as possible and to use humanely raised fare. In order to incorporate those old school flavors and quality to our new methods of cooking, we find people who care about our food and our environment: organic grocers, local farmers, cheese-masters with a profound respect for the land and the customers. These are small, dedicated companies anyone would be proud to do business with, and we wouldn't be the same without them.
PASTA & BREAD
HOMEMADE IS THE ONLY WAY WE DO IT,
THE WAY IT HAS ALWAYS BEEN.
When the sun rises, as does our bread along with Enoc, our expert baker and pasta maker. The preparation process begins with the pasta, for which (in addition to his magic touch) he uses eggs, flour and extra virgin olive oil. He is skilled in traditional italian methods, like a baker of the olden days.
Our slow cooked sauces may sound exotic, but the simple flavors take you back to
the mornings at Grandma's... fragrant thyme, rosemary, basil, from her garden, the
ripest tomatoes cooking in that big pot, we are proud to still use those traditional
ways of cooking in our restaurant kitchen.
In a world where things tend to go faster and faster, it is such a pleasure to slow cook our sauces so everyone can enjoy dining the way Italians do, patiently and with great flavor, making each meal an unforgettable one.
We strive to promote the revival of the kitchen and the table as centers of pleasure, culture, sociability and community.
We want to serve you food that reminds you of home and family. We believe that we all need this type of food to bring back tasteful memories and connect us with our roots.
A homemade dessert is always appreciated. It's the extra step to turn a special meal into something extraordinary. Those who love cooking and good food, can certainly hide behind the lightness of fish or a traditional dish low in calories, while his thoughts are racing with sweets, the pleasure of chocolate, the lure of cakes, the fantasies of pleasures that a list of desserts alone can turn.
WE SOURCE OUR INGREDIENTS LOCALLY AND ORGANICALLY WHEN POSSIBLE
In Italy, cheese is a part of nearly every meal: sometimes it is served as a course on its own, in place of dessert; most times it is incorporated in countless dishes. Italians are fiercely proud of the cheeses crafted in their own villages, towns, and provinces. We are very proud to be able to serve cheeses that are equaly delicious and high in quality from our surroundings neighbors here in New York, like the cheeses made by our friends at Sprout Creek Farms.