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Bella Pita Ristorante – CLOSED, 8657 S Highland Dr, Sandy, UT …
Get more information for Bella Pita Ristorante in Sandy, UT. See reviews, map, get the address, and find directions.
Bella Vita Ristorante | Sandy UT – Facebook
Bella Vita Ristorante, Sandy (Utah). 332 curtidas · 36 estiveram aqui. The grand chef Francesco!! former Original owner and chef from per noi has opened…
Bella Vita menu – SLC menu – Utah Restaurant Menus
Bella Vita is an Italian restaurant located in Sandy Utah. The restaurant moves into the space once home to Il Sole and is now ran by the same owner/operator …
Reviews
Strauss Western
Food was excellent. He made me a penne and pesto dish with tomatoes special order and it was fantastic! It’s fine dining so the food can be a little slow coming out but it’s well worth the wait.
… moreJustin
Best Italian food in Utah! My wife and I are both from out of state where fine Italian restaurants aren’t as scarce as they are in Utah. Bella Vita is by far the best Italian food in Utah. Nothing else comes close.
The owner, Francesco is very friendly and personable. The food is delicious, it’s totally top shelf. I had their Ravioli Mushroom special and it was the best Ravioli I’ve ever had. My wife loved her Gnocchi too! We left full and happy.
… moreThe owner, Francesco is very friendly and personable. The food is delicious, it’s totally top shelf. I had their Ravioli Mushroom special and it was the best Ravioli I’ve ever had. My wife loved her Gnocchi too! We left full and happy.
Kelsey Anderson
The owner Francesco has an outstanding personality that will last with my family a life time with our first experience. He is a big reason we’ll be going back! There were three of us and each dish we ordered was large enough we could have shared it! All three dishes were instant favorites. Savory sauces I was able to try a creamy Gorgonzola, Marinara, and Pesto! The gnocchi will knock you off your feet. The chicken was so moist and tender with savory Marsala sauce. I will be making this a monthly spot for my Italian fix.
… moreCathy Collins
Not a super dinner. This restaurant doesn’t have a liquor license, so no wine with the meal. I had the special homemade pasta with tiny scallops and a few shrimp. We had good bread but no dipping oil or butter. Don’t think we will go back.
… moremindy ashton
We really enjoyed our meals tonight the Special was amazing. It was muscles, scallops, and clams with a vodka red sauce over pasta! We also got to try a sample of their carbinara and that was an awesome experience; the chefs light up a large block of cheese and added the carbinara to it then dished us up a great sample! It was very good!!! They make you feel very welcome we will definitely be going back!
… moreSue Allred
We had a group of 11 adults. The food and service were excellent. We tried many menu dishes as well as specials, every one loved their food. We asked for Carbonare, great preparation and taste. We have a new great restaurant in Sandy.
… moreAnthony Guarino
An Italian American born and raised in Brooklyn New York now living in Utah.
Called to order a pizza and was told their oven was down. The owner/chef got on the phone and told me to come on in and he’ll take care of us.
Ounce I arrived the owner prepared 2 calzones to order, fresh ingredients down to the dough.
He then came and sat at the table with us while we waited and chatted us up about his experiences in Napoli while having a glass of wine.
If you can believe it, the food, was better than the hospitality. This place is the hidden jewel of Utah.
Will definitely be back.
Grazie Francesco.
… moreCalled to order a pizza and was told their oven was down. The owner/chef got on the phone and told me to come on in and he’ll take care of us.
Ounce I arrived the owner prepared 2 calzones to order, fresh ingredients down to the dough.
He then came and sat at the table with us while we waited and chatted us up about his experiences in Napoli while having a glass of wine.
If you can believe it, the food, was better than the hospitality. This place is the hidden jewel of Utah.
Will definitely be back.
Grazie Francesco.
Carson Ward
I’m leaving this review in hopes of being honest but helpful, so I’m going to lead with some advice for management: 1) You need to clean your grill a lot more often, 2) You should probably get a instant-read digital thermometer, 3) Someone with more experience managing service needs to help out here.
I liked a lot of things here. I was initially surprised by how nice the ambiance and decor was in a strip mall. I felt a little under-dressed. This is probably at least a some-sort-of-collar kind of place. There was no wine because Utah makes it hard, but that’s not their fault. Everyone was very nice to us, and I felt we were treated well. Tomato basil soup was very good, and I have no complaints about the meat and cheese board.
Well it gets worse from there. We ordered a board that took almost 45 minutes. I am not exaggerating. I saw at least 3 people working, and there were maybe 2 other tables most of the time. That’s ridiculous for about the simplest item to prepare. Did you have to send someone to the store for more cheese? If it’s taking you that long to get a meat and cheese board out, you need to re-think kitchen organization and/or service. Put that stuff close-by in a fridge. Cut and cover what you can. We weren’t in a rush, so it was actually comically slow.
As I said, my soup was good. Salad was good, but there’s a lot of mayo and anchovies in the dressing with nice cheese sliced over the top. Consider using some (cheaper) powdered cheese in the dressing that will help balance the egg and fish taste. Or, grate the cheese and balance the dressing with something a little more acidic.
Entrées were all pretty bad. The two chicken dishes that came out were okay and cooked reasonably well, but the meat tasted like charcoal on every dish on the outside. This tells me quite clearly the grill is not being cleaned properly. I wonder if they’re actually using a griddle they don’t know how to clean. Figure that one thing out, and food quality will be MUCH better.
Oh boy, then my steak came out, and it was like eating meat that had fallen in the fire. I ordered it medium rare. It came out beyond well done. It was absolutely covered in burned stuff it’d picked up from the grill, and it had no pink even in the very center. I sent it back. I am not a difficult customer: I usually order steak, and this is the second time I’ve ever sent one back overcooked in any restaurant. I hate doing it, but it was clearly not even close. They were very gracious. The next “ribeye” that came out was probably the worst cut of meat I’ve ever been served at a restaurant. I was a little insulted. It was still overcooked, and it was 90% bone and fat. I said it was fine (it wasn’t) because my group was done and I was not going to do round 3. I got maybe 2 ounces off it before giving up on the piece of gristle. The chef (maybe the owner) was kind enough to give me a piece of lamb as well. It was okay (again with the char!), but mostly I was glad to have something I could eat.
Minor complaint, the two chicken dishes did not include their sides. When asked they said they’d get them and never did.
They comped the steak, which is good because I would have been upset paying so much for such a bad steak. People were nice, but this felt like a pre-launch in a kitchen where no one knows what they’re doing. The food probably would have been good if it hadn’t all included past meals burned onto the outside. I imagined Gordon Ramsay losing his mind at these many significant mistakes.
The good news is I think the restaurant can be saved. Learn how to use and clean the equipment, and find a way to get a consistent cook without overcooking. Get someone in there who can teach servers proper process. I don’t know where the breakdown is occurring, but it ultimately falls the the person/people in charge. Good luck!
… moreI liked a lot of things here. I was initially surprised by how nice the ambiance and decor was in a strip mall. I felt a little under-dressed. This is probably at least a some-sort-of-collar kind of place. There was no wine because Utah makes it hard, but that’s not their fault. Everyone was very nice to us, and I felt we were treated well. Tomato basil soup was very good, and I have no complaints about the meat and cheese board.
Well it gets worse from there. We ordered a board that took almost 45 minutes. I am not exaggerating. I saw at least 3 people working, and there were maybe 2 other tables most of the time. That’s ridiculous for about the simplest item to prepare. Did you have to send someone to the store for more cheese? If it’s taking you that long to get a meat and cheese board out, you need to re-think kitchen organization and/or service. Put that stuff close-by in a fridge. Cut and cover what you can. We weren’t in a rush, so it was actually comically slow.
As I said, my soup was good. Salad was good, but there’s a lot of mayo and anchovies in the dressing with nice cheese sliced over the top. Consider using some (cheaper) powdered cheese in the dressing that will help balance the egg and fish taste. Or, grate the cheese and balance the dressing with something a little more acidic.
Entrées were all pretty bad. The two chicken dishes that came out were okay and cooked reasonably well, but the meat tasted like charcoal on every dish on the outside. This tells me quite clearly the grill is not being cleaned properly. I wonder if they’re actually using a griddle they don’t know how to clean. Figure that one thing out, and food quality will be MUCH better.
Oh boy, then my steak came out, and it was like eating meat that had fallen in the fire. I ordered it medium rare. It came out beyond well done. It was absolutely covered in burned stuff it’d picked up from the grill, and it had no pink even in the very center. I sent it back. I am not a difficult customer: I usually order steak, and this is the second time I’ve ever sent one back overcooked in any restaurant. I hate doing it, but it was clearly not even close. They were very gracious. The next “ribeye” that came out was probably the worst cut of meat I’ve ever been served at a restaurant. I was a little insulted. It was still overcooked, and it was 90% bone and fat. I said it was fine (it wasn’t) because my group was done and I was not going to do round 3. I got maybe 2 ounces off it before giving up on the piece of gristle. The chef (maybe the owner) was kind enough to give me a piece of lamb as well. It was okay (again with the char!), but mostly I was glad to have something I could eat.
Minor complaint, the two chicken dishes did not include their sides. When asked they said they’d get them and never did.
They comped the steak, which is good because I would have been upset paying so much for such a bad steak. People were nice, but this felt like a pre-launch in a kitchen where no one knows what they’re doing. The food probably would have been good if it hadn’t all included past meals burned onto the outside. I imagined Gordon Ramsay losing his mind at these many significant mistakes.
The good news is I think the restaurant can be saved. Learn how to use and clean the equipment, and find a way to get a consistent cook without overcooking. Get someone in there who can teach servers proper process. I don’t know where the breakdown is occurring, but it ultimately falls the the person/people in charge. Good luck!
Andrea Rico-Baird
This was such a treat! The food was delicious, staff was very attentive and kind. The food reminded me of my trip to Italy, Definitely would recommend!
… moreGoogle Account
This place is very friendly and the food is excellent. They will even make dishes for us that aren’t on the menu. It has become one of our favorite restaurants.
… more