Spectre’s Sayings

Last week, my aunt told me about a new restaurant that had impressed her greatly. I spread the word, and my parents and I decided to try it. It so impressed us that we decided that we’d have to return. And we did, earlier this evening.

Bella Trattoria is a tiny little restaurant located at 100 W. Main Street in Williamsville, Illinois. The interior is tastefully decorated to evoke a Mediterranean atmosphere, and the food is pure Italian heaven. The menu is rather simple, but in visiting with the proprietor this evening, I discovered that there is usually some special dish that he creates daily that does not appear on the menu.

Both times I visited, the restaurant quickly filled to capacity. Although the menu simply consists of a variety of appetizers, pizzas, sandwiches, pastas, and desserts, both the quantity and the quality of the food provide ample reasons for the lack of space. Quantity in that the portions are exceptionally generous, and quality in that the taste sensations are simply out-of-this-world, but that brings to mind my upbringing in an Italian extended family. Dining at this restaurant is also easy on the pocketbook.

Did I mention I liked this place?

Fuller’s 1845 pours a dark amber-brown with a robust head. The label refers to a “fruity” aroma, but the adjectives I’d use are “floral” and “creamy.” It has a smooth texture, an understated taste, and a subtle finish. It is very full-bodied, however - enough to give Dragon’s Milk a run for its money. There is a bit of an aftertaste, however.

They brewers used a 19th century recipe to create this beer in honor of the 150th anniversary of The Fuller, Smith & Turner partnership. (Hence the name. That anniversary was in 1995.) This award winning ale is bottle-conditioned, which helps explain the robustness of the head and the fresh flavor.

I’d say that this is a very nice beer.

I closed on the lot today. Yay! I’m in debt! The seller seemed pretty happy.

I also had a lesson on how to fill out the paperwork to make draws on the loan. That makes things simpler. Plus I opened a savings account at the bank where I got my loan, and I’ll be putting the down-payment in there until such time as the construction loan turns into a mortgage. And I opened a checking account there so that I can keep any construction expenses separate from my other expenses.