A new restaurant is attracting attention at Nemacolin Woodlands Resort in Farmington, offering guests a delicious array of Italian cuisine.
Barattolo opened recently at the site of the former Caddyshack.
“Barattolo is loosely translated to mean caddy,’’ said Chef Kristin Butterworth, executive chef of restaurants. “We wanted to keep the presence of the Caddyshack since it has been a staple on property for so many years.’’
Butterworth explained the change gives a variety of dining experiences to resort guests and area residents: Lautrec offers fine dining, Aqueous specializes in seafood, Rockwell’s is a steak house, the Tavern has gourmet burgers and sandwiches while P.J.’s features Millie’s Ice Cream from Pittsburgh.
Barattolo, which has a new decor that includes Italian pottery, offers a menu featuring antipasti, pasta, pizza and desserts.
Butterworth said, “We want it to keep with the luxury theme of the resort - very high-end, good products and an amazing cocktail program and wine program - but still comfortable and approachable.’’
Butterworth is a graduate of Indiana University of Pennsylvania’s Academy of Culinary Arts who has cooked at the famed James Beard Foundation while Chef Adan Morales, chef de cuisine for Barattolo, comes to Nemacolin via Indiana, Miami and Pittsburgh, including the Ritz-Carlton Key Biscayne Resort.
“I’ve had an opportunity to work with some of the best chefs in the United States, and now I have an opportunity to work with Chef Kristin,’’ said Morales. “It is an honor for me to work next to her and learn.’’
Morales, Butterworth and Brandon Muske, assistant manager in charge of the beverage program, pointed out highlights of Barattolo’s menu.
Burrata is a salad made with heirloom tomatoes, local peaches, mozzarella cheese and white balsamic glaze. The dish is catching attention.
Pizza, very popular, is house-made fresh down to the dough and baked in a newly installed oven.
“We cut a hole in the roof and lowered a wood-fired pizza oven - definitely one of the highlights here,’’ said Butterworth of the oven that uses cherry and oak and runs 600 to 700 degrees. “We offer everything from pepperoni to fig to a seafood pizza – a nice variety.’’
Chicken Parmigiana with spaghetti and tomato sauce is in demand.
“It’s one of the biggest sales we have – everybody loves it,’’ said Morales.
“We’re doing in-house, handmade sauces – reducing tomatoes, putting herbs into it and it’s a really beautiful sauce,’’ noted Muske. “A lot of love in it.’’
Handmade pasta dishes include Pan Fried Gnocchi and Pappardelle alla Bolognese.
Desserts feature Cannoli, Ricotta Cheesecake, Chocolate Hazel Semifreddo and Tiarmisu.
Drink highlights include Limoncello, a well-liked cordial, while Limoncello Margarita is the most popular cocktail.
The restaurant sells 23 different Italian wines for its well-received wine by the glass feature while bottle selections vary from all over the world.
“Our staff is knowledgeable and can help you navigate the wine list,’’ said Muske.
Like all Nemacolin restaurants, Barattolo buys local and also uses the resort’s garden that grows herbs and vegetables as well as fig, cherry and pear trees.
“We use a lot of fresh herbs in our cocktails – mint, basil and tarragon,’’ said Muske, noting herbs are grown on the patio as well.
A new dining experience with many choices, Barattolo is open 11 a.m. to 9 p.m., Sunday, Monday, Tuesday, Thursday; Friday and Saturday from 11 a.m. to 10 p.m. and closed Wednesdays. Reservations are not required but are recommended on the weekends.