Converting a Taco Bell into a tasteful restaurant took some doing, but Frittella owners Adriano and Vancene Farinola are old pros. Adriano’s brother opened the still-popular Pino’s, in Houston, in 1960, and the two siblings repeatedly relocated and expanded it. With this new venture, here in Bryan, Adriano and Vancene doubled the fast-food outlet’s size and combined counter-service style with a lovely, enclosed-patio atmosphere. While the food isn’t gourmet, it’s good, and the environment makes up for any shortcomings. We tried the sausage frittella, a slightly spicy fried version of a traditional calzone, and the chicken piccata, the grilled breast topped with capers and a zesty white wine and lemon sauce. The breadsticks are addictive. Beer & wine.