February 18, 2014 Slideshows

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Bella Vino Wine Bar & Tapas Serves Spanish & Italian Cuisine In St. Charles 

Owners Ashley Morrison and Jackie Miller, long-time restaurant-industry veterans (their résumés include Aqua Vin, Fleming’s Prime Steakhouse & Wine Bar and Busch’s Grove) wanted to create a warm and comfortable space, and they nailed it. Bella Vino is located in a converted two-story house. An outdoor fireplace and rustic wrought-iron furniture greet diners as they walk up the brick stairs to the front door, and inside the place is tiny — tight, in fact — with tables placed close together around the fireplace in what was once someone’s living room. The place made me feel like I was on a weekend getaway at a bed and breakfast.

Keep reading: Cheryl Baehr's review of Bella Vino.

Photos by Jennifer Silverberg for the Riverfront Times.
The fried asparagus salad is filled with artichoke hearts, spinach, arugula, shreds of carrot, orange, mozzarella, fried artichoke vinaigrette and saffron aioli.
Outside at St. Charles' Bella Vino.
Bella Vino offers an array of cocktails.
Bella Vino's Spanish Scotch egg will debut at brunch on Sunday, March 2. It's made with chorizo and grain mustard sauce.
Upstairs at Bella Vino.
This flatbread pizza is topped with spinach and artichokes and roasted mushrooms.
Inside the first floor's back room at Bella Vino.
Look for this breakfast skillet when Bella Vino rolls out brunch service on Sunday, March 2.
Co-executive chefs Austin Hamblin and Michelle Allender in the Bella Vino kitchen.
Roger and his dog Murphy, sitting fireside.
The pasta "Orecchiette Tanti Bacci" is made with beef ragu, tomato, mozzarella and parmesan.
Co-executive chefs Austin Hamblin and Michelle Allender in the Bella Vino kitchen.
The seared tuna stemperata is comprised of ahi tuna, field greens, arugula, mint, green and kalamata olives, pickled red onion, roasted red pepper, capers, golden raisins, Romano and topped with lemon-oregano vinaigrette.
Upstairs inside Bella Vino.
This flatbread pizza is topped with spinach and artichokes and roasted mushrooms.
Detail of Bella Vino's decor upstairs.
The triple chocolate flourless brownie.
Server Natalia Staniek takes lunch orders on a Sunday afternoon.
Upstairs inside Bella Vino.
Outside Bella Vino.
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The fried asparagus salad is filled with artichoke hearts, spinach, arugula, shreds of carrot, orange, mozzarella, fried artichoke vinaigrette and saffron aioli.
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