![]() “Not only the exterior but also the physical atmosphere of the interior - exposed brick, concrete floors, and arches - could be down a small street in an Italian town,” said Danielson.īut the aspiring restaurateurs realized a daunting task lay ahead them before “what was” became “what would be,” and before getting too far into it, they wanted to make sure they had the right team in place to create their dream. And in the end, that turned out to be the best choice. Finding that their first choice of venue within the structure was beyond what they could afford, they settled on the basement of the long-abandoned asylum, a former root cellar, which in its future incarnation would be known as the garden level. They knew they wanted someplace historic - at least for the New World - and when they came upon the stately 19th-century yellow brick, Victorian-Italianate style Building 50 in what is now the Village at Grand Traverse Commons, they knew they had found it.Īlthough the property was in a dismal state of disrepair, as fate would have it, the Minervini Group had just started an extensive renovation. When Detroit native Amanda Danielson and her husband, Paul, moved to Traverse City in March of 2000 with a five-year plan to open an Italian restaurant, they immediately began exploring possible locations for it. The owners knew they had to create a total experience that would enable guests to suspend reality once they sat down and allow themselves to be transported to a cozy trattoria in Italy. Although the whole property was under redevelopment at the time, many windows on the floors above the restaurant were still broken, and caged porches loomed above its front door. Opening back in 2004, it was the first and only business in Building 50, part of the former State Hospital - also known as the Northern Michigan Asylum. Without a lot of vision and a big leap of faith, this well-loved and highly respected Traverse City eatery would never have come to be. It was a perfect light yet sweet plate to split after a heavy meal.Trattoria Stella Old World Italian in one of Traverse City's coziest spaces. The fruit was a lovely sweet on top of this super smooth custard-like dessert. veal chop and corn risotto closer detail vegetables corn risottoįor dessert we split the Panna Cotta with fresh nectarine glaze and orange zest. The vegetables were bright and cooked well with some being a tad salty, but that worked well to combine with the meat. The corn risotto was underneath and while cooked nicely was too heavy and thick. The succulent veal was cooked perfectly and a healthy portion. grilled veal chop served with parmesan corn risotto and vegetables primavera. foie gras special closer closer closer underneath Frankie pointed out the websiteĪnother evening special was a 16 oz. This was a delicious and rich dish that was also easily split for 2 and a good deal at $25. The poached peaches were with the pastry and the figs were scattered about. The amazing caramelized peaches were underneath the two perfectly seared pieces of foie gras. ‘Chef’s Taste’ (nightly special) – pasta with pork shank closer wine front wine backĪ seared foie gras was a nightly special and it came with poached and caramelized peaches, toasted puff pastry and figs. Easy to split it was a dish filled with flavor where you wanted that bread to soak up the very last bit of it. Our meal started with the ‘Chef’s Taste’ (on the menu but changes nightly) which that night was pasta with pork shank, celery, garlic butter, onions and pecorino cheese. The breads were at room temperature and tasty. ![]() The server brought out a basket of bread containing house made focaccia and ciabatta with oil and vinegar to mix as we wished. We started with a Negroni cocktail and the server actually gave us time to enjoy it before rushing out our wine and food. sign by door sign on wall by one entrance press press press bar interior interior interior sign at night Frankie posed with a painting tasting menu (limited time) menu cocktails cocktails cocktails We ordered some of their nightly specials for our meal. They have a large wine list with lots of local wines. The white cloth covered tables are nicely sized and set with black napkins with music in the background. ![]() The large place has lots of brick arches and cozy spots with lowered lighting throughout. The kitchen makes pasta, bread and cheese and a full bar is available. An upscale restaurant, it offers a farm to table concept with Italian overtones through a changing menu supplemented with daily specials offered. Trattoria Stella opened in 2004 in the basement of a refurbished and re-purposed mental hospital. ![]()
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