A Margherita Pizza that has been placed into the oven.
When chef-owner Shelly Steinhaus opened the doors to this converted 1950s Texaco gas station three years ago, she envisioned a neighborhood restaurant with a coterie of regulars, people who found reason to grace her tables several nights a week. To accommodate those regulars, she wound up creating an eatery that adapts to its crowd like a chameleon as the week progresses, with the more casual pace of Tuesday slowly building to the revelry that defines the weekend. Continue reading Laura Shunk's review of Bella Bistro. Photos by Mark Manger.