Bellamy’s in Escondido, which has introduced many San Diegans to the modern French cuisine of Master French Chef Patrick Ponsaty and Executive Chef Jonathan Freyberg, has just gotten an update.
“It was time to revamp the dining room to match the amazing food and service Bellamy’s has become known for,” said Derry van Norwick, Director of Operations for Grand Restaurant Group, which oversees Bellamy’s and The Ranch at Bandy Canyon.
The new look, designed in collaboration with Solc Interiors, “is a mixed design of complementary modern and vintage elements,” according to van Nortwick. With high back leather chairs, oversized booths in the bar and lounge, smoked mirrors, a communal live edge table and a mix of textures, the feel is both old school glam and modern elegance. They are still planning some updates for the back dining room, which is available for private events.
The remodel means Bellamy’s now offers various seating and dining experiences. Couples can enjoy a cocktail at the bar, small groups can meet others around the communal table and groups of up to six people can enjoy a private, cozy evening in one of the large booths. The main dining room features banquette seating with walnut tables.
Although the restaurant looks different, nothing is changing when it comes to the exceptional service and food Bellamy’s offers. “I feel now we have a more cohesive concept in which to showcase Patrick’s and Jonathan’s culinary talents,” van Nortwick said.
They will continue to offer robust seasonal menus, often featuring ingredients from their ranch in San Pasqual Valley. The current menu tantalizes with Burgundy Escargot, Alaskan Salmon and Braised Leg of Lamb Gratin. Bellamy’s also features a special bar menu and lunch menu (served Monday through Friday).
“Patrick’s food is simply special,” van Nortwick said. “His food speaks to who he is as a chef and by extension, who we are as a restaurant. It’s our hope that not only the North County community but all of San Diego comes to experience Bellamy’s and all we have to offer.”
The specialty cocktail program, created by Mixologist Kevin Ashe, is highlighted with shrub cocktails, which use house-made liqueurs made with fruit and herbs. On Wednesdays, select bottles of wine are half off. “The flavors are always changing here at Bellamy’s,” said van Nortwick, but the quality of the meal and experience stays the same.
417 W Grand Ave., Escondido. bellamysdining.com