The Dish: Bella’s International Cuisine

The Dish: Bella’s International Cuisine

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PHOTO BY SALLY SCRUGGS
PHOTO BY SALLY SCRUGGS

After three years in Durham, the family behind Bella’s moved their eatery to Carrboro and swiftly transformed a former wing joint into an elegant space. With daughter Valerie Hernandez creating the desserts, daughter Alice Hernandez behind the bar and 8-year-old daughter Isabella Hernandez as the restaurant’s namesake, seasoned chef Claudia Barragan brings new meaning to family-style dining. In the kitchen, she’s busy cooking the gamut of international options from beef stroganoff to steak au poivre (though there’s plenty of vegan and vegetarian dishes). I ordered the tender pork tenderloin and recommend keeping a hunk of the homemade focaccia bread around to soak up all the jus. The tenderloin was topped with tart balsamic vinegar grapes and the enormous stuffed acorn squash, sweetened with cinnamon butter, was almost dessert in and of itself. Whether you come for the all-day brunch or grab a post-concert cocktail, chances are, Bella’s will be a Carrboro crowd-pleaser. $18

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Jessica is the Executive Editor for Chapel Hill Magazine. As a 2010 grad of UNC, she's happy to be back in town writing, editing and eating around the Triangle.