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Bello by Sandro Nardone
1200 Bison Ave, STE C2
Newport Beach, US-CA 92660
Uber
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Dinner Menu
Happy Hour Menu
Cocktail Menu
Dinner Menu
Small Plates, Sharables & Sides
Burrata
$22.00
Di Stefano Burrata, Fermented Pineapple Butter, Smoked Trout Roe, Peperoni Cruschi
Crudo of the Week
Weekly inspiration
gluten-free
- For 2
Frittura di Calamari
$21.00
Calamari, Fried Meyer Lemon & Basil, Shishito Pepper, Fresh lemon
Polpo
$26.00
Crispy Octopus, Baby Potato, Yuzu Squid Ink Aioli, Paprika Oil, Parsley
gluten-free
Porchettina
Pork belly, pickled red fresno, almonds, green onion, chive
gluten-free
- $22.00
Culatello di Zibello
$41.00
Italy's best ham, the big brother of prosciutto
gluten-free
Insalata
$17.00
Petite gem lettuces, handmade garlic & herb croutons. Chopped parsley & chives. Anchovy, garlic & lemon dressing, dried ricotta. A variant on the classic caesar salad. Can be made gluten free.
Dry Aged New York Carpaccio
$26.00
Truffled Beemster Gouda Whip, Arugula, Lemon
gluten-free
Gorgonzola Salad
$16.00
Treviso & Arugula, Lemon Dressing, Gorgonzola, Walnuts
gluten-free
Large Plates
Acqua Pazza
Branzino, Fish Stock, Baby Heirloom Tomatoes, Chopped Parsley, Lemon
gluten-free
Allergens
fish
- $41.00
Grass Fed Wagyu Ribeye
$67.00
Grass-Fed Wagyu, Chanterelle "Marsala"
gluten-free
Pollo Croccante
$34.00
Crispy free range chicken, pea and pistachio pesto, county line lettuces
Grilled Lamb Chop
$53.00
Grilled Colorado Lamb Rack, Bone Marrow Mint & Buckwheat Gremolata, Spring Peas, Asparagus
Pescato della Settimana
Weekly seafood special. Ask your server for more information.
Fiorentina
$158.00
Triple cut porterhouse fennel and porcini butter, herb bouquet. Great for parties of two or more.
Pasta
All pastas made or stuffed in house
Pasta of the Week
Weekly inspiration
Amatriciana
Rigatoni & crispy cured pork jowl, cooked into a slightly spicy tomato sauce. Finished with Pecorino cheese.
- $32.00
Ragu di Gamberi
Chopped shrimp, pachino, shellfish brodo, parlsey, lemon zest, Spaghetti
- $31.00
Norcia
Pork Sausage, roasted Porcini & Crimini mushrooms. Finished with fresh chopped parsley and black summer truffle
- $39.00
Pomodoro
Spaghetti, Imported Italian Tomatoes, Raw & Roasted Baby Heirloom Tomatoes, finished with fresh basil and artisan olive oil
vegan
- $21.00
Tagliolini a Tartufo Nero
Tagliolini, Parmesan, Shaved Summer Black Truffle
- $55.00
Lasagna Bianca
Spinach pasta, white bolognese, besciamella
- $31.00
Ravioli
$42.00
Spinachi ravioli, truffle cream, shrimp
La Nostra Bolognese
Tagliolini, braised meats, parmesano
- $32.00
Ricci di Mare
Tagliolini, sea urchin, shellfish stock, uni
- $41.00
Pizza
La Diavola
Tomato sauce, Fresh Buffalo milk Mozzarella, Aged Gouda, Spicy Salame
- $22.00
Black Truffle
$33.00
Prosciutto, burrata, black truffle
Margherita
$19.00
Tomato sauce, Fresh Buffalo milk mozzarella, Basil, Garlic Oil & Parmesan cheese
Marinara
$17.00
Tomato sauce, Sliced garlic, Sicilian Oregano & Basil
Funghi
$26.00
Chimini and porcini mushrooms, parmesano and pecorino
Prosciutto
$26.00
Pomodoro, Sicilian Oregano, Basil & Fresh Mozzarella. Topped with fresh Arugula & Thinly Sliced Prosciutto
Dessert
Panna Cotta
$14.00
Amerena Cherry, Pistachio Crumble, Black Sesame
gluten-free
Chocolate & Hazelnut Tart
Dark Chocolate Cremeux, Hazelnut Praline, Orange Chantilly
- Slice $15.00
Gelato
$8.00
Hazelnut, Vanilla, Chocolate, Pistachio
gluten-free
Affogato
$15.00
Vanilla Gelato, Espresso
gluten-free
Truffle Gelato
$18.00
Hazelnut Praline, Black Truffle
gluten-free
Dessert of the Week
$15.00
Weekly inspiration. Ask your server for more information.
Contorni
Farmer's Market Bitter Greens
$14.00
What's locally available, Sweetie Drop Peppers, Savory White Wine, Bread Crumbs, Bottarga
vegetarian
Coke Farms Sunchokes
$14.00
Oven roasted sunchoke, tarragon, chervil, chive, truffled mimolette cheese
vegetarian
indicates a spicy dish
Pizza
Neapolitan, Stone-Fire Pizzas Made from Scratch
DOLCE DIAVOLA
$13.00
Pomodoro, Mozzarella, Calabrese Salami
MARGHERITA
$13.00
Pomodoro, Mozzarella, Fresh Basil
MARINARA
$13.00
Tomato Sauce, Shaved Garlic, Sicilian Oregano
Apericena
Other Happy Hour Bites
BURRATA
$13.00
DiStefano Burrata over Braised Local Chicories
PORCHETTINA
$13.00
Pork Belly, Green Apple, Castelfranco Lettuce
POLPO
$18.00
Crispy Octopus, baby potatoes, yuzu squid ink, paprika oil
Refreshing Cocktails
Spritz D'Inverno
$16.00
Gin, Cynar, prosecco, sour apple
Spritz al Limoncello
$16.00
Limoncello, prosecco, menta, splash of Sprite
Spirit Forward
Antica Moda
$20.00
Nosotros Reposado Tequila, winter syrup, angostura bitters
Ruzzo
$16.00
Captain Morgan, St. Germain, orange juice, yuzu
Bello Classics
Italian classic cocktails as only Bello can make them
Aperol Spritz
$16.00
Aperol, prosecco, club soda
Negroni Signature
$18.00
Hendrick's Gin, Campari, Antica Carpano
Negroni Bianco
$16.00
Hendricks Gin, dry vermouth, St. Germain
We always have a cocktail of the week, so please check with our team to learn about our latest creation!
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General Info
Cuisine
Bar
Dessert
Italian
Meals
Breakfast
Brunch
Dinner
Hours
Monday:
11:30am - 2:00pm
4:30pm - 9:00pm
Tuesday:
11:30am - 2:00pm
4:30pm - 9:00pm
Wednesday:
11:30am - 2:00pm
4:30pm - 9:00pm
Thursday:
11:30am - 2:00pm
4:30pm - 9:00pm
Friday:
11:30am - 2:00pm
4:30pm - 10:00pm
Saturday:
11:30am - 2:00pm
4:30pm - 10:00pm
Sunday:
11:30am - 2:00pm
4:30pm - 9:00pm
About Us
Bello has both classic Italian dishes as well as modern Italian food the way it’s made in Italy. All pastas are made fresh in house every day in the open air kitchen. We all think we know Italian food. Chicken parmigiana. Fettuccini Alfredo. Pasta primavera. And those dishes can be delicious… they’re just not Italian. To be clear these dishes were invented in America. Italians in Italy do not eat them. Californians have always been at the forefront of new food trends in America. Our goal at Bello is to share with the people of Orange County some of the traditional foods of Italy. But it is also to share some of the modern ideas that creative Italian chefs have been using in recent years. At Bello we want to have our customers enjoy a true Italian experience. We hired an Italian designer and imported all of our artwork from Italy. In Italy, restaurants are not simply functional – they are unique works of art – we’ve feel that we’ve created something unlike anything ever done.