Classic Fine Dining with a Twist at Bellemore Restaurant Chicago

With cuisine it has dubbed “New American Classic,” Bellemore restaurant in Chicago’s West Loop neighborhood is headed by well-known chef Jimmy Papadopoulos, who partnered with the Windy City’s Boka Restaurant Group to develop the fine-dining restaurant. Recently opened, the menu shows off the chef’s versatility and knowledge in a variety of classic and eclectic eats.

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If you’re leaning towards the more adventurous side, try out the charred octopus dish, served with dried squid, English peas, pumpkin-seed butter, charred cucumbers and créme fraîche, or the elegant vegetable-forward Anson Mill’s farro verde, with morel mushrooms, white asparagus, soft herbs and mascarpone. Papadopoulos puts his own spin on classics like the farm chicken dish, served with Parmesan-potato dumplings, grilled ramp mushrooms, pickled muscat grapes, creamed fava beans and a roasted confit carrot. For dessert, try the chef’s rhubarb shortcake, served with goat’s-milk sorbet, pickled green strawberries and crispy farro verde, for a unique, delicious sweet after dinner.

The restaurant’s elegant, lush interior was designed by Karen Herold of Studio K, which fully immerses diners in the experience of luxury.

Bellemore Restaurant
564 W Randolph St.
Chicago, Iliinis, 60661

All images courtesy of Bellemore Restaurant.

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