Chicken Marsala is a favorite dish at Ciao Bello. (Photo by Deanna Eddy, Marketing Director of Northcoast Restaurant Group)

BY SHERI TRUSTY

Chef Paul Matthews has been dragging a Lobster Al Forno recipe around for about 20 years. Today, the dish – which features tender lobster baked with garlic wild mushrooms, scallion cream and cheese – is one of the most popular dishes on the menu at Ciao Bella in Port Clinton.

“It’s had different variations, different platings. It has not always been baked,” Matthews said.

Today’s version is a customer favorite.

“One year, I made 40,000 just for lunch,” Matthews said. “Now, I’ve stopped counting.”

Lobster Al Forno is in good company on the Ciao Bella menu, which features an upscale variety of Italian fare including Portabella Ravioli, Nonna’s Meatball Lasagna, and five different alfredo dishes. The restaurant is popular for its Roman style pizzas, soups and salads – including Salmon Salad with mesclun greens – and the Ciao Bella specialties like Eggplant Parmesan, Pork Osso Bucco and Chicken Piccata. The lunch menu features a popular Pick Two option that pairs unlimited soup or salad with a pizza, sandwich or pasta dish.

Ciao Bello’s menu is “strictly Italian” said Chef Paul Matthews and includes classics like Spaghetti with Meatballs. (Photo by Deanna Eddy, Marketing Director of Northcoast Restaurant Group)

“The menu depends on the season, but it’s strictly Italian,” Matthews said. “Italian has been my bread and butter for 20 years.”

Next winter, the Ciao Bella menu will feature heartier fare.

“We’ll move up the coast of Italy and have heavier meats, heavier sauces, more cream, less tomatoes, less fish,” Matthews said.

Even within a season, the menu features change every two weeks to include about four new items. Matthews recently added new desserts, including butter cake, and a porketta sandwich.

“It’s really good, so delicious,” he said.

Matthews pulls the new feature dishes from the approximately 300 recipes he has developed over the years or from something new he discovered and wants to try in the restaurant.

“I have many young, ambitious people in the kitchen I can bounce ideas off of. I want them to be engaged. It’s fun for them, and it’s fun for me,” he said. “They can learn a recipe, but can they make it 300 times consistently? I help them with those skills. I love that.”

Ciao Bella’s unique antipasti options include Calamari Fritti. (Photo by Deanna Eddy, Marketing Director of Northcoast Restaurant Group)

When needed, Matthews changes dishes to follow current culinary trends.

“I modify the recipe or I modify the plating to be more current,” he said. “People don’t eat like they ate 20 years ago.”

Ciao Bello features a full bar and offers a private dining room that fits 20 people comfortably for small, intimate gatherings. Guests can also reserve the entire lounge area, which fits about 60 people, for private parties.

“It’s fun, upbeat here,” he said.

Ciao Bella is open seven days a week for lunch and dinner year-round. It is located in the Harbor Lights Landing complex at 3880 Harbor Light Landing Dr. in Port Clinton. For more information, visit www.ciaobellaohio.com or call 419-734-2426.