Bellemore

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The 6,000-square-foot restaurant is upscale and opulent, with French manor influences, tooled wood columns, brass chandeliers, and dark leather banquettes. At the helm is chef Jimmy Papadopoulos, whose menu includes dishes like Oyster Pie (savory oyster custard topped with ossetra caviar, crème fraîche, and green apple dressed with lemon and dill); braised lamb belly with grilled persimmon marmalade, sheep's milk feta, toasted pine nuts, and spruce; Cornish hen with stewed flageolet beans, and braised Swiss chard. A six-course tasting menu is available for $85 per person.