Surprisingly located in an old fashioned neighborhood of Escondido, Bellamy’s is some of the best food in San Diego. With first class staff and a rich cuisine, Brian Bonar has created a culinary framework for his high end ambition to take off – as reported by Modern Luxury.
Bonar wooed the staff from his one of his favorite restaurants, El Bizcocho at Rancho Bernardo Inn, to start phase one of his restaurant enterprise. Now with Master Chef of France Patrick Ponsaty at the helm, Bellamy takes on an innovative French cuisine menu.
The dishes start with a creamy, Basque flavored corn soup served cold over a scallop ceviche. The poached salmon is topped with shaved summer truffle and sea salt for texture and paired with a parsley-cream risotto.
Mille-feuille, a rare treat, has layers of smoke eel and liver confit in pork fat topped with brule-ed apple slices that provide the perfect pucker through the richness. The ingenious composed beet salad is the ice cream sundae you’ll never forget. With a base of gold and red quartered beets nestled in the edible soil of mushroom powder, pistachio, and cocoa nibs, the crimson beet ice cream is balanced with a warm goat cheese tart.
A leaner salad alternative is a heirloom Caprese with tomato-basil gel. The light salad is well placed before the decadent local mushroom ravioli finished with a veal-cased port wine sauce. Susceptible to “Mush Halibut Syndrome,” a complaint fishermen from Alaska to Virginia have made lately, the halibut is mushy. On the other hand, the pan-seared marget, a Moulard duck breast, served in a peach-onion marmalade and a Szechaun gastrique sauce with a side of crispy yet creamy polenta with Parmesan is expertly executed as expected from a French chef. To end the meal, the saffron panna cotta with a a strawberry-hibiscus consomme dipping sauce, a warm madeleine, and berries is a bright and fresh dessert.
Like Ponsaty’s young apprentice Mike Reidy says: Take advantage of a Master Chef of France’s undivided attention while you can. Right now, Ponsaty is making his dream kitchen at phase two of the Bonar culinary invasion of San Diego County, Ranch at Bandy Canyon. It will be an elite event space with an exclusive restaurant where Bonar will again showcase Ponsaty’s showstopping talents.
More about Brian Bonar
Scottish entrepreneur Brian Bonar is taking on elite cuisine for San Diegans. In Escondido, Bellamy is a French restaurant with a modern twist. Also, he developed a 144 acre property named Ranch at Bandy Canyon with a special event space and restaurant.