Bellemore, Chicago,11/15/18

entrance
entrance

Bellemore is a large place on a corner, with two sides having windows looking outside and an open kitchen in the back corner.  The wide wood plank floor is matched with exposed duct work in the ceiling.  Rock music plays in the background and there is a large bar area as well as a number of different seating options.  Tables are fairly large and the place is well lit, but then we were there during daylight.  The striking design is highlighted with by two large birdcages with good sized birds.  Also the second room we saw had huge mural of owls.  Chef Jimmy Papadopoulos has been the Executive Chef since 2017 and wanted to create a dining experience that would resemble eating at a friends house.  I think I’d like to have a lot of these friends that would invite me over!  It is food full of flavor and texture.  At lunch there is a smaller menu with lots of plates meant to be shared.  All the staff were really friendly and provided efficient service.  The pacing of the meal was good and the staff were willing to bring out each dish as a separate course with clean plates and flatware.

sign
sign

 

We started with a glass of Langlois Chateau Cremant while we considered our options.  The waiter was helpful in making our selections.

Frankie started with a sparkler
Frankie started with a sparkler
interior
interior
birds
birds
Frankie wanted to pose with the art
Frankie wanted to pose with the art
interior
interior
interior
interior
interior
interior
Frankie shared the particulars
Frankie shared the particulars
menu
menu

 

The Sweet Potato Tots came with parmesan aioli, espelette chile and lemon.  They were really crisp on the outside with a nice creamy inside.  The tasty aioli and lemon were good enhancements to the sweet delicious bites.  They had a nice chew – texture in the mouth – and a good balance.   A fun way to start the meal.

Sweet Potato Tots with parmesan aioli, espelette chile and lemon
Sweet Potato Tots with parmesan aioli, espelette chile and lemon
closer
closer
IMG_3371
closer
wine
wine
Frankie found the logo on the card
Frankie found the logo on the card

 

The Kona Kampachi Tartare came with shoestring potatoes, citrus ponzu and basil.  The sauce with  the dish contained a bit of soy sauce which really complimented the tasty small chunks of fish.  The shoestrings were really thin and crisp and since the sauce was served on the side they could stay crisp thoughout the dish.   The sauce was key to really bringing out the flavors in this nice plate.

Kona Kampachi Tartare with shoestring potatoes, citrus ponzu and basil
Kona Kampachi Tartare with shoestring potatoes, citrus ponzu and basil
from the side
from the side
closer
closer
shoestring potatoes
shoestring potatoes
Frankie found flowers
Frankie found flowers

 

The Steak and Avocado Salad was mixed with butternut squash, toasted sesame, buttered cashews, cubanelle pepper dressing and basil.  The steak pieces were excellent – tender and bursting with flavor.  The greens however were a bit underdressed for my taste but nevertheless the avocado and cashews were quite flavorful.   The nuts added a nice crunch but the squash was a tad undercooked and lacking in flavor even though it had a wonderful color.  The greens included some baby arugula that was really good.  With a bit more dressing this dish could be out of sight.

Steak and Avocado Salad with roasted butternut squash, toasted sesame, buttered cashew, cubanelle pepper dressing and basil
Steak and Avocado Salad with roasted butternut squash, toasted sesame, buttered cashew, cubanelle pepper dressing and basil
closer
closer
detail
detail
Great waiter and Frankie
Great waiter/bartender A.J. and Frankie

 

The slow roasted Short Rib Mafaldine was made with maitake mushrooms, smoked tomato butter, parmesan breadcrumbs and parsley.  It was long perfectly cooked noodles topped with crispy breadcrumbs.  The tender meat was tasty as were the mushrooms and all were nicely coated with the lovely peeled tomatoes.  It was nice to not have the dish covered with tomato sauce.  There wasn’t a lot of meat which made this a perfect lunch dish.  This was a very good dish with great texture and flavor.

Slow Roasted Short Rib Mafaldine with maitake mushrooms, smoked tomato butter, parmesan breadcrumbs and parsley
Slow Roasted Short Rib Mafaldine with maitake mushrooms, smoked tomato butter, parmesan breadcrumbs and parsley
turned
turned
Frankie thought it must have been good
Frankie thought it must have been good
another room
mural  in another dining room
another set of birds
another set of birds
Friendly staff and Frankie
Friendly staff member Fernando and Frankie

 

The ‘Fire-Bird’ Chicken Sandwich was topped with lettuce, tomato, pickle, mayonnaise and fried-onion ranch and served with chips.  It was a fun spicy piece of crispy, juicy boneless chicken topped with a lot of dressing and vegetables.  The bun was really fresh and doughy and had been perfectly toasted.  The thick housemade chips were crisp and nicely salted for good flavor and texture.  Another fun and tasty offering.

the Firebird Chicken Sandwich with lettuce, tomato, pickle, mayonnaise and fried-onion ranch served with chips
the Firebird Chicken Sandwich with lettuce, tomato, pickle, mayonnaise and fried-onion ranch served with chips
side view
side view
inside
inside
chips
chips
detail
detail
Frankie checked for any leftovers
Frankie checked for any leftovers

 

For dessert we had the Affogato that was a combination of toasted ice cream, mascarpone cream, crispy cinnamon tuile and a single shot of la colombe expresso.  The sweet creamy ice cream was perfect with the shot of strong coffee.  The crisp cinnamon cookie was a winning touch.  It was a perfect ending for a fine meal.

Affogato with toasted ice cream, mascarpone cream, crispy cinnamon tuile and a single shot of la colombe espresso
Affogato with toasted ice cream, mascarpone cream, crispy cinnamon tuile and a single shot of la colombe espresso
from the top
from the top
another view
another view
Frankie liked the supply of ammenities in the bathroom
Frankie liked the supply of ammenities in the bathroom
about the chef
about the chef
about the chef
about the chef
kitchen
kitchen
art
art
Chef Jimmy Papadopoulos and Frankie
Chef Jimmy Papadopoulos and Frankie

 

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