I was surprised to find the bar nearly full when I visited Bella Sorrellas on Sept. 11. It wasn’t even 5 p.m., and already a friendly group of regulars had gathered to chat and raise a glass. That day is still a somber one for most people in our area, so it was comforting to enter an establishment that gave off such a warm, welcoming vibe, starting with the greeting from Christina, the bartender.
Very soon, the dining room filled up, too. I knew, of course, that Bella Sorrellas is a Bayonne favorite and that became clear as the evening progressed.
Ramon was our very efficient and accommodating waiter who, along with Juan who bussed the tables, smoothly orchestrated our dining experience.
Like any good Italian restaurant, Bella Sorrellas offers Peroni, Italy’s famously refreshing pale lager beer. While enjoying a cold draft, I took in my surroundings—soft yellow walls decorated with framed pictures, and Frank Sinatra crooning in the background.
The restaurant also offers “Drinks of the Day.” Lemon drop or chocolate martini, anyone?
Salad comes with the meal. A fresh house salad featured red onions and a homemade Italian dressing. A beef vegetable soup was also homemade. I made a note to come back on a cold day and order this hearty stew-like starter.
Owner David Rivera came to our table to introduce Chef Leo Compi. It’s always good to know who is responsible for the delectable dishes you are about to consume. Rivera also noted that artist Jay Sanchez painted the mural on the side of the building.
The restaurant had a nice offering of specials; we decided to stick to that menu, kicking off the meal with a very large stuffed artichoke, and stuffed is the operative word. If you like breadcrumb stuffing, this generous appetizer is for you. It’s made with Romano cheese and spices. It comes to the table steaming hot.
I always like to go for the high protein. The filet of sole almondine filled that bill. Twice as much as I could eat in one sitting, it was light and flaky with no overpowering seasonings to detract from the fish itself.
Since we could not decide among the side dishes, which included roasted potatoes au gratin, ratatouille, and linguini, Ramon very generously brought them all. The spuds with cheese were especially good.
My dinner companion ordered the half chicken, with mashed potatoes and an Italian staple, broccoli rabe. The chicken was moist on the inside, and nice and crispy on the outside. The potatoes came with a traditional brown gravy. Broccoli rabe is a great addition to this classic combo because it adds the hint of bitterness that distinguishes this healthy green vegetable.
Other specials included fresh tilapia, pork chops, mussels and shrimp, stuffed calamari, mahi mahi, and veal chops.
And don’t forget, Bella Sorrellas has a huge regular menu, with all the Italian-American favorites, including chicken parmigiana, veal piccata, and shrimp scampi.
No one should leave Bella Sorrellas without ordering its most famous dessert: Italian cheesecake homemade on the premises. No matter how full you are, this is a must. We split one slice, but to be honest, I kind of wish I’d had one to myself. As you know, the real Italian version is made with ricotta cheese, which provides just the right consistency and sweetness.
Add two cappuccinos and you’re off and running—with a huge doggie bag for whatever family members may be home eagerly awaiting your arrival.—Kate Rounds
Bella Sorrellas
1020 Broadway
(201) 455-8844
bellasorrellas.com