With its rough-hewn good looks and spartan barn-door decor, Bottega superficially resembles a farm-to-table restaurant.
But it’s not pious.
Bottega has the kind of a comfort in its own skin that’s as sexy in a restaurant as it is in a person. Owner Adrien Aeschliman and his chef, Sandy Smith, apply classic technique to the best ingredients they can find — a goose, a rabbit, a butternut squash.
The results, which have a refined rusticity, are delicious.