THIS RESTAURANT IS CLOSED Bella Gelateria Yaletown Awards

THIS RESTAURANT IS CLOSED Bella Gelateria Yaletown Restaurant Review:

James Coleridge learned to make handcrafted gelato at Italy's Carpigiani Gelato University. After enjoying year-round popularity at his original gelateria, Coleridge expanded his menu and opened an outpost on the False Creek seawall offering Napoli-style pizzas cooked by Italian pizzaioli in a stone pizza oven imported from Naples. Try the classic margherita with San Marzano tomatoes, fior di latte, Parmigiano-Reggiano, extra virgin olive oil and fresh basil or spice it up with a Diavolo complete with sopresetta Calabrese, fior di latte and peperoncino. Breakfast and brunch feature calzones, frittatas and sandwiches, such as one built with a warm brioche bun and your favorite gelato packed inside. Lunch items include salads and panini. Gelato still reigns as the star of the show, however, and a glassed-in “lab” reveals the gelato-making process. Flavors range from matcha and chocolate to Amarena cherry and black sesame. There’s strawberry, raspberry and yuzu sorbetto, too. A compact all-Italian wine list highlights small artisanal, family-run wineries with most selections available by the glass. Coleridge also created the “Gelatini,” a novel gelato martini; alternatively, opt for an Isola, a cocktail made with sorbetto. Service is casual and friendly.