Now, I believe I know myself pretty well. But so, as it turns out, does Kirsten, the server at Ciao Bella in whose section I was seated. More on that later, but suffice it to say that this was one of those times that I felt the stars and planets aligned to draw me in for lunch at this particular place at this particular time.
In Minneapolis on business, I looked to my Yelp compatriots for insights into finding lunch in my general area. Ciao Bella looked promising so off I drove, dodging 4-foot snow barriers spilling into lanes and many a fogged up window of passing cars in traffic. My intial reaction to the Ciao Bella building itself was underwhelming, for it appeared that the focus on white space actually flattened already dull colors and brushed them against a gray sky as a Bob Ross oil paint transition. Nothing stood out - but then again, I wasn't eating outside so I traipsed inside to check things out.
Greeted quickly at the door and given my choice of seating. Being lunch, the place wasn't too busy but everything appeared clean and orderly. I chose to head to my left away from the bar and closer to the fire pit. I was seated in Kirsten's section and quickly took in the ambience. The restaurant seemed more Barcelona than Milan, more San Francisco than Chicago, and relied on brassy warm tones set to post-modern arches. I loved it right away. Seating was typical for a nicer restaurant as far as booths and tables go, but the barriers between dining sections were about 4 feet tall and composed of sculpted metalworking that gave insight into the rest of the establishment without feeling like you are being forced to hear someone's personal reality TV show. The roundness balanced the curves of booths and walls to make the room seem modern, elegant and inviting at the same time. Good use of colors and lighting to provide ambience, but it was not dim or mismanaged in any way. I did not feel the restaurant was detached, isolated or pretentiously arrogant in any way - in fact, the reds, oranges, and metallic surfaces allowed the warmth of the service and fire to be reflected throughout the building.
My server Kirsten and I discussed the specials and menu for a bit and eventually settled upon an Arnold Palmer to drink, pomegrantate sorbet and rich and creamy tortiglioni rossa. Her insights were immensely valuable and she did not push one dish over another except when questioned as to her preferences and why. She was very helpful but did not stalk or disappear once the order was placed. Very good attitude, a couple of laughs, and some genuine conversation made her attention that much better. At times, I felt as if she knew me rather well, based on her feedback, and we shared a little secret that drives my wife nuts: "I'm not one for roasted peppers either" WINK. I would recommend asking for her by name if you go there - Kirsten.
The tortiglioni rossa was, as mentioned creamy (marinara/cream 50/50 mix) and rich, but not alarmingly so, and the sweetness in the dish was delivered by the fresh peas, which balanced the sausage (not spicy). The quantity of peas and sausage was generous but did not overwhelm the pasta, which was the focus of the dish. Kirsten brought fresh shaved parmesan as well as cracked black pepper to add and the dish also had basil sprinkled over the top. Presentation was nice for a pasta dish but nothing too funky - again, the purpose was to dive right in and that was a mission accomplished in .5 seconds. I had the large lunch portion, which was just the right amount. The lesser portion, I fear, would have pushed me to rely on the warm bread and dessert at the table overly so.
I felt the price was right given the atmosphere, service level, assortment of dishes, and the ingredients and flavor of the dishes met my hopes.This is restaurant that I will indeed frequent when I get back into town on my next trip. My experience was very, very good and, with the stars aligning to bring me here, dare I say "heavenly"?
UPDATE: I enjoyed the experience so much I went back the next night witwith 3 co-workers and they loved it as well. read more