Valbella

About Valbella

Valbella opened on East Putnam Avenue in Riverside in 1992, and for three decades it has been where Greenwich's finance set entertains. David Ghatanfard built it with Valerie Malfetano and runs the floor himself most nights, working the room like a maitre d' who knows which table closed which deal. The cooking is northern-Italian and Swiss-Alpine by way of a steakhouse, and the truffle tagliolini is the dish regulars order without looking at the menu. The wine cellar runs deep, the prices run high, and the discretion is the point.

The Kitchen

The kitchen, founded and still overseen by co-founder David Ghatanfard, cooks a northern-Italian and Swiss repertoire built on the best produce, truffles and proteins Ghatanfard can source. The truffle tagliolini is the signature, fresh pasta finished with a generous shaving of truffle, and the pappardelle Bolognese with slow-cooked veal ragù is the dish regulars order on the nights they are not chasing truffles. Around them sit Dover sole, veal chops and dry-aged steaks, plus a tableside theater that suits the clientele. Expect $90 to $150 per person before wine, with pastas and mains in the $30 to $60 range and a cellar that can take the bill far higher. Valbella has run on this address since 1992, with sister rooms in Manhattan, and the Greenwich flagship remains the family's anchor.

For the wider city, read the full Greenwich dining guide or Greenwich's best Italian tables. It belongs among the best Italian restaurants worldwide.

The Room

The room is clubby and grown-up: low lighting, white tablecloths, banquettes spaced for private conversation, and a bar where regulars are known by name. The sound level is a contented hum rather than a roar, which is why deal-makers favor it. Tables are generous and well separated, the dress runs from jacket to smart, and the service is senior, fast and discreet. Ask for one of the back banquettes if you want a conversation no one overhears.

Frequently Asked Questions

Is Valbella in Greenwich worth it?

Yes, if you want Greenwich's classic power-dining room and are not flinching at the bill. Valbella has run on East Putnam Avenue since 1992, and the draw is the combination of David Ghatanfard's northern-Italian cooking, a deep cellar and a discreet, senior service that suits business and special occasions. The truffle tagliolini is worth the trip. Expect $90 to $150 per person before wine, which puts it firmly at the top of the market.

How hard is it to book Valbella?

Moderate to hard for prime weekend tables. Weekday dinners can often be had with a few days' notice, but Friday and Saturday nights, and the December stretch, book up well ahead. Reserve through the Valbella site, OpenTable or by phone, and if you want a quiet back banquette for business, say so when you book rather than on arrival. Regulars get the best tables, so it pays to build a relationship with the floor.

What is the dress code at Valbella?

Smart to jacket. This is an upscale, grown-up room, so a jacket is welcome and never out of place, and a collared shirt with neat trousers is the floor. You will see Greenwich's finance crowd in business attire on weeknights and dressier outfits on weekends. There is no hard requirement, but turning up in shorts or athletic wear would feel out of step with the room and the prices.

What should I order at Valbella?

Order the truffle tagliolini; it is the dish that built the reputation, and the kitchen finishes it with a heavy hand on the truffle. The pappardelle Bolognese with veal ragù is the other essential pasta. From there, the Dover sole and the dry-aged steaks are the safe luxury picks, and the cellar is deep enough to justify letting the sommelier guide a Barolo or Brunello to match.