Bellemore opened with a splash earlier in 2018 and has lived up to the hype. Wine Director Jerome Noel favors crisp, high-altitude wines with Chef Jimmy Papadopoulos’s food, which often includes wine as an ingredient. The caviar-topped oyster pie—which comes with two Champagne pours—is already well known among Chicago, IL culinary cognoscenti.
From the Sommelier: “Guests are already coming into the restaurant with an open mind and an open palate. Varieties of wine that most people have never heard of—Grillo, Zweigelt, Carricante, Táganan—are some of the wines we find on tables most often. It’s happening with producers and regions too—some evenings we see Nebbiolo from Valtellina or Alto Piemonte, or Washington Cabernet, or Pinot Noir from Santa Barbara, on tables more than Barbaresco, Napa and Sonoma. The world of wine is getting broader, and we’re seeing our guests responding to that.” —Jerome Noel, Bellemore
Dish We Loved: Shaved foie gras with grilled almonds, Gewürztraminer gelée, and Red Fortune plums