The Bellevue is now open in the Gold Coast. Offering American cuisine from Executive Chef Marco Di Benedetto.
Located on the corner of Bellevue Place and Rush Street, The Bellevue’s new design, created by architectural design firm Knauer Incorporated, which translates in French to “beautiful view.”
The Bellevue’s take on a seafood tower, The Brass Tower (Shrimp Cocktail, Oysters on the Half Shell, Tuna Crudo, Hamachi Crudo, Cocktail Sauce, Mustard Aioli, Dill Mignonette), in the first floor’s bar area or at one of the tables or banquettes positioned nearby. Or, visitors can head upstairs to dine at the second floor’s open kitchen and take in views of Rush Street and Mariano Park. Folding glass doors allow the upstairs dining space to transform into an open-air experience.
To match the interiors, Chef Marco Di Benedetto, an alum of Gibsons Restaurant Group and the José Andrés’ Group, created a menu of option, like Wood Fired Cascade Creek Lamb Tenderloins (Purple Potatoes, Mint Chimichurri) and Shrimp De Jonghe (Butter, Marsala Wine, Garlic, Parsley Breadcrumbs), as well as all-day dining options, including Flaming Saganaki and Skirt Steak Skewers (House-made Flat Bread) and the 1031 Salad (Baby Arugula, Garbanzo Beans, Tomatoes, Marinated Red Peppers, House Vinaigrette).
The Bellevue is now open in the Gold Coast. Offering American cuisine from Executive Chef Marco Di Benedetto.
Located on the corner of Bellevue Place and Rush Street, The Bellevue’s new design, created by architectural design firm Knauer Incorporated, which translates in French to “beautiful view.”
The Bellevue’s take on a seafood tower, The Brass Tower (Shrimp Cocktail, Oysters on the Half Shell, Tuna Crudo, Hamachi Crudo, Cocktail Sauce, Mustard Aioli, Dill Mignonette), in the first floor’s bar area or at one of the tables or banquettes positioned nearby. Or, visitors can head upstairs to dine at the second floor’s open kitchen and take in views of Rush Street and Mariano Park. Folding glass doors allow the upstairs dining space to transform into an open-air experience.
To match the interiors, Chef Marco Di Benedetto, an alum of Gibsons Restaurant Group and the José Andrés’ Group, created a menu of option, like Wood Fired Cascade Creek Lamb Tenderloins (Purple Potatoes, Mint Chimichurri) and Shrimp De Jonghe (Butter, Marsala Wine, Garlic, Parsley Breadcrumbs), as well as all-day dining options, including Flaming Saganaki and Skirt Steak Skewers (House-made Flat Bread) and the 1031 Salad (Baby Arugula, Garbanzo Beans, Tomatoes, Marinated Red Peppers, House Vinaigrette).
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