With artichokes and fontina, Bottega’s tuna melt is extravagant - Review - New York - The Infatuation
"At lunchtime, Bottega sells eight different sandwiches on seven different breads, and their tuna melt on griddled milk bread gives Agi’s Counter some serious competition for the best tuna melt in the neighborhood. It has confit artichokes, pickled onions and capers, and melted fontina on it—an over-the-top version, but it works. The mortadella is just as much of a hodgepodge, with summer squash and stracchino on focaccia, and also just as good. It helps that almost all their bread is baked fresh at sister restaurant Maretta, and that all the sandwiches top out at $17. photo credit: Will Hartman They do some bowls, like a kale caesar, and a good pasta salad too, as well as breakfast sandwiches until 11am. You can also get a spritz here, which makes the restaurant with big windows looking over Rogers Avenue a useful spot to linger. And it’s about a 20-minute walk from Prospect Park if you need to pick up food for a picnic. Food Rundown Tuna The sandwich to seek out. Tuna and artichokes get a punch from capers and pickled red onion, and it’s all tied together with gooey melted fontina. If you’re a tuna melt person, check this out for your own personal power ranking. photo credit: Will Hartman Fennel Sausage This is the kind of sandwich you could conceivably see making yourself with fridge scraps late at night—and we’re into it. It’s nice and spicy from some calabrian chili, with just enough fat in the sausage to coat your mouth. photo credit: Will Hartman Mortadella A light, summery sandwich. The slightly sweet zucchini and summer squash mesh really well with the mortadella, and the sweet cheese brings it all together. Add in some pops of freshness from mint and lemon zest, and you’ve got a really nice bite. photo credit: Will Hartman Orecchiete Bowl As a mom pointed out to her two stroller-bound children, this is a plate of “hats and ears pasta.” Besides the ears, there’s pesto, broccoli rabe, fried mushrooms, sage, and parmesan—and it’s quite good, if that’s what you’re in the mood for. photo credit: Will Hartman" - Will Hartman
