“Hi my name is David Gonzalez and I own Bella Trattoria, Osteria Bella and Salumeria di Bella.
I want people to know that we’re not just another restaurant. We’re not just this business on the corner. There’s like an authenticity about the restaurant.
What inspired me to actually open up the business was that I was working here as a waiter and we had the opportunity to buy the restaurant, so it just kind of fell into our hands. Keeping an open mind we were able to take over the business. It was started back in 1994 and opened up as a normal neighborhood restaurant kind of a bistro.
The Salumeria di Bella which just opened up during the pandemic because of the necessity to fulfill a different aspect of the business which is to-go orders. As you know during the pandemic we weren’t allowed to serve indoors. So, we had to become creative and and and find a new way to attract customers to the business so we kind of opened this little Deli/Wine mart to kind of attract people.
COVID impacted us in a positive way because that helped us to grow and think outside of the box. It really forced us to really figure out how we’re going to be able to provide the same service product to our customers while having our hands tied behind our backs as well as having a mask on. I wish people would know that there’s not there’s nothing fake about this restaurant. We are an Italian restaurant but it’s all Latinos that run this restaurant from the back to the front. But that doesn’t take away from the authenticity of what we do. Everything in this restaurant is house-made and there’s an authenticity about the restaurant.
People come in they just see the plate of pasta and they go; I train my my weight staff to let the customers know what goes into every dish. This is not a food chain, this is not just a workplace: this is a work of art that everybody has a hand into.
My best-selling product is this carbonara. It’s kind of funny because Italians are very happy go lucky people. With that being said, when it comes to being in the kitchen there’s certain rules you need to follow. One of the dishes is this carbonara. I never knew how many rules there were to follow of the carbonara and so for many years we’re making it the wrong way and but people loved it. I came to the conclusion that this is the wrong way and then said ‘alright, we’re just gonna call it the wrong version of the carbonara so nobody can judge us on it’.