Bellemore

Bellemore serves creative New American cuisine in a glamorous space with attentive and friendly service.

Vibe: All the feels of being at a contemporary, swanky steakhouse without being at a contemporary, swanky steakhouse.
Menu: A la carte and tasting menus are available.
My Picks: Shaved Foie Gras, Fall Salad, Dry Aged Duck and Chocolate Pave accompanied with a bottle of red from the Earthen, Rustic, Compelling section of their wine list. If I felt like indulging, I would start the evening with the Champagne and Oyster Pie and Champagne.
Chef: Jimmy Papadopoulos

Bellemore bar Bellemore dining room

The Oyster Pie - A savory oyster custard topped with osetra caviar, a touch of crème fraîche, green apple dressed with lemon, & dill. Served with Moet & Chandon 2009 Grand Vintage Champagne ($65)
The Oyster Pie – A savory oyster custard topped with osetra caviar, a touch of crème fraîche, green apple dressed with lemon, & dill. Served with Moet & Chandon 2009 Grand Vintage Champagne ($65)
2009 Moet & Chandon Brut, Champagne, France
2009 Moet & Chandon Brut, Champagne, France for the Oyster Pie
2014 Nebbiolo Prevostini, Santa Rita, Rosse de Valtellina, Lombardy, Italy ($54)
2014 Nebbiolo Prevostini, Santa Rita, Rosse de Valtellina, Lombardy, Italy ($54)
Venison Tartare, grilled trumpet mushrooms, tokyo turnips, pickled pears, toasted pumpernickel, lime ($17)
Venison Tartare, grilled trumpet mushrooms, tokyo turnips, pickled pears, toasted pumpernickel, lime ($17)
Veal Sweetbreads glazed with molasses butter, honey crisp apples, braised fermented cabbage, mustard, dates ($18)
Veal Sweetbreads glazed with molasses butter, honey crisp apples, braised fermented cabbage, mustard, dates ($18)
Fried Razor Clams, crispy sweet potatoes from Beth Eccles, celery root remoulade, parmesan, mint ($16)
Fried Razor Clams, crispy sweet potatoes from Beth Eccles, celery root remoulade, parmesan, mint ($16)
Shaved Foie Gras -With 'timeless prairie' honey crisp apples, smoked raisin marmalade, cinnamon-raisin toast ($19)
Shaved Foie Gras -With ‘timeless prairie’ honey crisp apples, smoked raisin marmalade, cinnamon-raisin toast ($19)
A Fall Salad of port-braised quince, brussels sprouts, toasted pumpkin seeds, crispy grains, whipped gorgonzola ($14)
A Fall Salad of port-braised quince, brussels sprouts, toasted pumpkin seeds, crispy grains, whipped gorgonzola ($14)
Chef Jimmy Papadopoulos
Chef Jimmy Papadopoulos
Chestnut Agnolotti stuffed with sheeps milk ricotta, celery root, black truffle, pecorino, roasted pears ($26)
Chestnut Agnolotti stuffed with sheeps milk ricotta, celery root, black truffle, pecorino, roasted pears ($26)
Dry Aged Duck glazed with burnt honey, fennel, braised farro, roasted beets, duck heart en crépinette ($36)
Dry Aged Duck glazed with burnt honey, fennel, braised farro, roasted beets, duck heart en crepinette ($36)
Bellemore desserts
Bellemore desserts
Chestnut Brioche, pear butter and pears poached in verjus rouge, pear sorbet, chestnut chips ($12)
Chestnut Brioche, pear butter and pears poached in verjus rouge, pear sorbet, chestnut chips ($12)

Apple Cheesecake, burnt cinnamon strudel, honey crisp apples roasted with brown butter, pickled ground cherries, frozen yogurt ($10)

Chocolate Pave, flourless chocolate brownie, burnt persimmon marmalade, yuzu, crispy black sesame, forbidden rice ($12)
Apple Cheesecake, burnt cinnamon strudel, honey crisp apples roasted with brown butter, pickled ground cherries, frozen yogurt ($10)
Shakerag Blue, a cheese made from cow's milk, figs, lavash, seeded grain granola, whiskey honey ($9)
Chocolate Pave, flourless chocolate brownie, burnt persimmon marmalade, yuzu, crispy black sesame, forbidden rice ($12)
Satsuma Mandarin Sherbet, walnut financier, cranberries, crispy brown butter tuiles, maple toffee ($9)
Shakerag Blue, a cheese made from cow’s milk, figs, lavash, seeded grain granola, whiskey honey ($9)
Bellemore private dining room
Bellemore private dining room

Info

Bellemore |564 W Randolph St, Chicago IL |312 667-0104

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