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Foie gras with apples, cinnamon raisin toast and smoked dates, $22 

Well Manored

by The Editors | Men's Book Chicago magazine | November 13, 2017

IN SUMMER 2016, chef Jimmy Papadopoulos did a tasting for Boka Restaurant Group’s Kevin Boehm and Rob Katz that blew the restaurateurs away. The catch? The duo didn’t have a space for the talented chef. That changes this month with the opening of Bellemore, a sophisticated new American restaurant in the West Loop. “I like to cook soulful food that feels familiar but still has a level of intelligence to it,” says Papadopoulos. On the plates, that means mackerel crudo with smoked mussels, mushroom rigatoni with escargots, and a snack dubbed “oyster pie” topped with caviar. Welcome home, Jimmy. 564 W. Randolph St., 312.667.0104