Authentic Italian food...the way it’s served in Italy. Chef Sandro Nardone is Italian-born and trained chef. Bello serves authentic, traditional Italian food as well as modern Italian food similar to the top restaurants in Italy. We offer vegan and gluten-free options along with a variety of hand-selected Artisanal Italian wines and craft cocktails.
"Although the name reminds us of the greeting from the Minions movie, Bello by Sandra Nardone is a very grown-up Italian restaurant, with candlelit tables and moody murals of Michelangelo’s David staring at you from multiple angles. The patio is twinkly enough for a romantic date night, while the sophisticated dining room feels more suited for meals on the company card. Focus on the small plates, like roasted shrimp in a garlicky sauce mixed with egg yolk, and the porchettina with crispy skin. The pasta dish portions are fairly petite, so we’d suggest the pizzas as entrees—they arrive from the wood oven with crackly charred crusts and lots of sweet tomato sauce." - cathy park
"Although the name reminds us of the greeting from the Minions movie, Bello by Sandra Nardone is a very grown-up Italian restaurant, with candlelit tables, servers in neatly tied aprons, and moody murals of Michelangelo’s David staring at you from multiple angles. The patio is twinkly enough for a romantic date night with a bottle of barolo, while the sophisticated dining room feels more suited for meals on the company card. Focus on the small plates, like the gamberoni e uova, roasted shrimp in a garlicky sauce mixed with egg yolk, and the crisp-skin pork belly porchettina, with herbs and fresno chile heat. The pasta dishes portions are surprisingly petite, so we’d suggest the pizzas as entrees—they arrive from the wood oven with crackly charred crusts and lots of sweet tomato sauce." - Cathy Park
"Originally from Atina and boasting a lineage of chefs and farmers, Chef/co-owner Sandro Nardone brings his culinary pyrotechnics stateside to this good-looking operation. Sea-blue acrylic chairs and fresh greenery lend a lush feel, while dark wood tables and an open kitchen welcome diners inside.It is an idyllic setting for a gastronomic retreat; and the singular, contemporary cooking never disappoints. Kick off with pork belly accompanied by Fresno chile agrodolce and almonds. Spaghetti with parsley and cherry tomatoes is a nice counterpoint to this explosion of fatty goodness. Perfectly cooked hanger steak is yet another highlight, offered with savory spinach purée and sweet peppers. An affogato seems a most natural and fitting way to call it a day." - Michelin Inspector
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