After selling his restaurant and stepping away from the industry, Rick Nelsen is returning to the scene with a new venture he calls his “golden” opportunity for a comeback.
Nelsen, known for his two-decade run at Ricardo’s Steakhouse, is preparing to debut Bottega at the 640 Building on Woodland Square Loop in Lacey.
The name Bottega reflects Nelsen’s vision, blending Italian influences, a focus on wine and his favorite color: gold.
“There’s this wine I love because the bottle is metallic gold. It’s an Italian wine called Bottega. I really liked the name. The name Bottega in Italian, it’s ‘a master’s workshop where he perfects his trade.’ I’ve mastered cooking. I’ve done this for over 20 years. I’ve lost. I’ve won,” Nelsen told What Now Seattle. “Then, our fun slogan is, ‘The chef formally known as Ricardo’s,’ just because I wanted to honor Ricardo’s but still be me.”
Bottega will operate as a chef-run restaurant.
“The whole blueprint, every visual line, is from where I stand in the kitchen. I can see my hostess station, my little baker room, my main dining room, my bar, and 80% of my outside dining,” Nelsen said. “That’s what’s really cool–building it from that concept. Everything came from the chef’s point of view.”
Guests will also have a clear view into the kitchen, watching their meals prepared through a glass wall.
“You get to see the flames on our grills cooking, you get to see us actually plating food–steam coming off the food, us doing the garnishes. It’s all double-paned sound glass, so you don’t hear all the nuances of the kitchen,” he said.
Bottega offers a menu described as “sexy Italian” cuisine.
“It’s mouthwatering. It’s all good stuff. It’s traditional. It’s very clean. I don’t make items using more than five ingredients, and I arrange them the best way possible,” Nelsen said.
Highlights will include dishes from a wood-fired oven alongside a selection of pasta. Nelsen explained some pasta will be made fresh, while others will be dried.
“Bucatini, that’s one of my favorite noodles. That’s a dried noodle. You never want to have that as a fresh noodle. You want it to be a dried pasta that you cook, that’s how you get that certain texture,” he said.
Another standout will be a classic caprese salad.
“This will probably be the best caprese you will ever have in your life,” Nelsen said. “I’ve sourced buffalo milk mozzarella. I’ve got Hothouse heirloom tomatoes. I’ve got the exact oil that I want and then I have little balsamic balls. We also grill our own basil.”
The food will be complemented by an elevated beverage program, featuring Italian-inspired cocktails and a curated selection of wines.
The restaurant’s interior will also play a key role in bringing the concept to life.
“I love gold. My kitchen–it’s all metallic gold tile, a gold ceiling. My wood-fired oven is going to be wrapped in mosaic gold tiles. It’s an older building, we got big industrial pillars and we painted them gold,” he said.
Bottega will seat roughly 35 guests at the bar and about 60 in the main dining room. The space will also feature a wine room, banquet hall and outdoor seating, with four glass garage doors opening to Huntamer Park as a standout touch.
Nelsen is eager to return to the kitchen and begin serving guests.
“I like the showman side of what I’m doing. I like to play music in the kitchen and just have fun in my element. Just being back in my element, cooking for people again, is exciting. I do miss that,” he said.
To ensure everything meets his gold standard, Nelsen plans to open Bottega in mid-April. Stay tuned!
