June and July

It all began with an idea this summer which quickly changed. Unfortunately, like many businesses, we are slow, but I have been busy with a few back-end clean-ups and teaching at City College of San Francisco. But a few issues with personal health and family had me step back to assess all the whirlwinds of the last 3 months since our last pop-up.

We opened in March/April every Sunday and even with some press we had no one walk in. But, this also opened up a little window into how the dining scene was changing. And, it happened quickly. The revival of the small plates social dining era. I have enjoyed dining at Snail Bar, Starlite, Millay, ABV, and many more for a drink(or two but don’t forget the cheeky as well) and home early enough to finish my work day. Yet, later on, enjoying a small snack to satiate the little room I have in my stomach so I don’t wake up hungry. The lighter version of the “Two Dinner “ evening.

How does Bellaria Dessert Studio fit in?

After 2 years of tastings, I have lost inspiration but as the name describes, this is a Studio. I wanted to create a dessert space that can change and adapt while serving an interesting dessert dining-focused experience.

In July the menu format will change to a larger selection similar to a tapas restaurant. And to guests who seek a ‘'tasting” experience, I will be offering a “chef-curated” option for $65. Currently, I am in development the format would be

Savory ( 2 pieces) ranging from $6-$12 and this included cheeses about 4-5 items

Sweets (2 pieces) ranging from $8-$12 about 8-10 items

this scope of the sweets menu is so large in my head I cannot wait to show you. Let me say,

Cocoa butter confit Apricot with burnt honey and elderflower;

Tokyo Toast with Milk chocolate and Black mission figs;

Cocoa Fruit and Burnt Vanilla Ice Cream with Summer Truffles.

So I would encourage you to sign up for our email list, as I am going to finalize the menu this weekend and send out the dates for our July Tastings next week

Sign-Up Here

Thank you