Chef Emran Chowdhury opened Bellevue pizzeria Mercato Stellina in 2011, and now he's done it again—alongside former Cantinetta owner and co-founder Wade Moller and Joe Obaya, Cantinetta’s former head pasta maker, who handcras Mercato Stellina’s pasta in house. Lucky for us, the pasta-making station is completely encased in glass, meaning lookie-loos can watch Obaya’s meticulous process, which he picked up while traveling around Italy and learning from the country’s top pastaios. It’s basically a sun-dappled dream straight out of Master of None. Pizza, of course, makes up a bulk of the menu, from more traditional flavors like salame piccante to those with a Seattle slant, which use fresh ingredients from the market. Vendors include Frank’s Produce and Uli’s Famous Sausage, but even Beecher’s cheese curds make an appearance in a crunchy-gooey Dungeness crab mac and cheese. The restaurant itself is moody—in a good way—with a dark wooden bench extending along the entire back wall, oversized subway tile and metal shelving at the bar, and plenty of mood lighting in the form of glass chandeliers and Edison bulbs.