Word of Mouth

The charm of Bella Bistro lies in good vibes and good vegetables

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Steinhaus and her sous chef, Chris Wray, accentuate the dichotomy by changing the menu twice a week, and a masterful understanding of seasonality prevails as a common theme. For the most part, the kitchen shows restraint in showcasing good ingredients, allowing produce to shine. Wedges of candy-like cantaloupe, slices of juicy tomato at the peak of ripeness and plump, earthy figs take turns in the spotlight, each lifting the corresponding dishes to new heights.
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Laura Shunk was Westword's restaurant critic from 2010 to 2012; she's also been food editor at the Village Voice and a dining columnist in Beijing. Her toughest assignment had her drinking ten martinis and eating ten Caesar salads over the course of 48 hours. She still drinks martinis, but remains lukewarm on Caesar salads.
Contact: Laura Shunk