Bellino's Restaurant

I thoroughly enjoyed the Italian sausage and the Chicken Parmesan! THE CHICKEN AND SAUSAGE GUMBO---SOME OF THE BEST EVER, TOO! Great service. Good vibes. Creative art work is displayed, too! They are only opened 2 days a week: Thursday and Friday. I certainly can't wait until I get to try their meatballs--the establishment runs out of them very quickly.

It's been well over 15 years since I last ate at Bellino's because the premier Italian restaurant in Alexandria is Verona's. The Ferati family does things right from the get-go without overcharging like the Bellino's. Bellino's has a very limited selection of menu items now and if you twisted my arm, I'd rather choose the redneck style of Carinos instead of dining here.

So far Bellino's is my favorite restaurant in town. I am always satisfied when going there. Pasta, steaks, oysters, and shrimp and grits are amazing. I recently got engaged there and I could not have asked for a more perfect restaurant in town to get proposed to at. The ambiance is romantic with dim lighting and a cozy feel. The mixed drinks are good and strong.

Took over hour for 4 simple pastas. They were very mediocre nothing special. Needed flavor , asked my waitress for new spoon 2 times never got one. $80 for 3 pastas 1 kid pasta and waters. Other places usually have small dinner salad included with entree price at least. Which I highly recommend here since its such a long wait if may help customers feel like they're not waiting as long. Waitress wasn't friendly just checked on us 2 times and this place isn't really a place for kids. Luckily my child did well for 1 1/2 hours especially waiting that long to eat but kids meal is $8 for small pasta no fruit or small veg side so not a kids meal. Just a tiny $8 scoop of pasta.

The food was delicious. They boxed up my leftovers and when I heated it up the next morning, I felt a strange crunch in my pasta. Spat it out and saw chunks of a big green bug. Didn’t see it in my food last night because the lights are low in the restaurant and it must’ve blended in with the spinach.