Bellemore is the newest creation of the Boka Restaurant Group and head chef Jimmy Papadopoulos, of Bohemian House fame. This West Loop attraction is designed as an elegant haute cuisine space, aimed at the city's most exclusive diners. The interior design is reminiscent of a French manor, with keynote elements of brass chandeliers, wood columns and vintage mirrors. The 12-seat bar has a dramatic marble surface and tall pink chairs. The main dining room is arranged around the serving station, while the private dining room has a massive dark-toned mural.
The menu frequently rotates to accommodate seasonal availability, however some signature dishes have emerged. Icelandic cod roasted with brown butter, lemon and capers comes with a Yukon Gold potato puree. The oyster pie is a savory custard, topped with osetra caviar, crème fraîche and green apple dressed with lemon & dill. Suckling pig is charcoal roasted with rutabaga, grilled cabbage and French prunes. There's a consistent emphasis on bold taste combinations and intriguing textures.
Spirits and cocktails are created with the same flair and attention to detail, using house-made tonics and signature ingredients. The curated wine list includes over 200 bottles, with a focus on high altitude wines. Renowned pastry chef Allison Schroeder is responsible for desserts, including a composed cheese dish, passion fruit cake and a toasted chestnut brioche.