Bella Via is a small neighborhood restaurant, but fresh, grilled dishes and imaginative thin-crust pizzas make it a large presence on Vernon Boulevard, which, if it is the ‘beautiful street’ of the restaurant’s name, proves that the owners have a rich sense of humor. The heart and soul of Bella Via is its coal-fired brick oven that turns out a half-dozen styles of pizza, all built on a proper foundation of thin, crisp flaky dough. Two of the best are an arugula and prosciutto pie, and a white pie of mozzarella, ham and Parmesan cheese. Grilled fare, like the baby calamari, is pretty much infallible. — William Grimes

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