Michelangelo Ristorante Italiano, an Oro Valley staple for almost three decades, recently renovated their restaurant space, rebranded, and reopened as Bottega Michelangelo.
This isn’t the family restaurant’s first evolution — in 1975, it started out as Damiano’s in Tucson on Stone Avenue. In 1986, Damiano’s successor Michelangelo’s opened at North Oracle and West Rudasill roads. In 1989, it moved to the larger space in Oro Valley.
Now as Bottega Michelangelo, the white tablecloths are gone. Warm woods are accented by shades of navy blue and sapphire blue for a sleek and comfortable environment.
“It used to be thought that we were more of a fine dining destination restaurant,” said Giuseppe “Gio” Ali, owner of Bottega Michelangelo. “We’re going for more of a casual feel. More geared towards everyone of all ages. More Italy to table with ingredients directly from Italy.”
The culinary shift includes a focus on southern Italian cuisine with more red sauces, spicier dishes, and less cream sauces.
Additionally, the space also functions as a pasticceria, or an Italian pastry shop. “All our desserts are made in house from our Italian pastry chef, displayed in the case when you walk in,” Ali said.
A new wood-fired pizza oven is also immediately visible upon entrance. Neapolitan pizzas range from $9 to $14, pastas range from $12 to $22, and main entrees range from $17 to $28.
Happy hour is available 4 – 7 p.m. Monday through Saturday with half-off appetizers, draft beers, well drinks, and select wines. Sundays through December feature brunch from 10 a.m. – 3 p.m.
Menu Highlights
- Mamma’s Housemade Meatballs ($6) – beef + pork + veal, pomodoro sauce, house-made ricotta
- Linguini Marina (bianco or rosso) ($22) – shrimp, clams, mussels, calamari
- Porchetta ($19) – slow roasted pork belly, house-made sausage, rapini, fingerling potatoes, apricot mostarda
- Michelangelo Pizza ($13) – San Marzano sauce, fresh mozzarella, chicken, onion, roasted red peppers, pesto oil
- Damiano Pizza ($12) – fresh mozzarella, sausage, rapini, Calabrian chili
Bottega Michelangelo is located at 420 W. Magee Rd. For more information, call (520) 297-5775 or visit bottegamichelangelo.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
