nora
she/her
27
august 26
slateport city
demisexual
bellamy's restaurant
civilian / head chef
sometimes your burden, it gets so heavy
TAG WITH @lenora
lenora gray
The Local Hoenn Guidebook
POSTED ON Jun 2, 2024 21:58:09 GMT
BELLAMY'S
category: restaurant owners: lenora gray & (character here) location: upper slateport description: bellamy’s is a popular restaurant located in upper slateport. its seasonal menu fuses classical kalosian culinary art with the flavors of hoenn and other regions around the globe.
its interior is sleek and formal, with white tablecloths and an intimate atmosphere. occasional greenery and enough space between tables provide a sense of privacy. for more romantic settings, there is candlelight.
with opening hours only on thursday-sunday evenings, bellamy’s can be notoriously difficult to get into. want a table this weekend? you better be someone or know someone. otherwise, reserve several weeks ahead.
restaurant history: bellamy’s, originally bijou kitchen, was first opened in 2004 by the entrepreneurial couple jeanette and seiji amada. the kitchen was led by pascal bellamy, a kalosian chef of international renown and experience, who wanted to explore global fusion cuisine in hoenn. following the invasion of slateport, the imada family decided to leave the region behind, passing full ownership of the restaurant to the talented man who had made them a comfortable fortune.
the restaurant was a crumbling parting gift, with battle wounds that looked nearly more trouble than it was worth. it was unlikely that bellamy and his staff (those who could stick around) would be able to get it back on its feet. however, despite all odds, bijou was rebuilt, and the clientele came trickling back in.
a couple great years passed, despite all the region’s chaos. then, bellamy fell ill. everyone noticed, but he waved them off, at least until collapsing one saturday night in front of a johtonian ambassador and his company, after which the chef admitted it was time to get some rest.
sous chef lenora gray took over the kitchen, eventually sharing ownership with another of the old restaurant’s loyal survivors. the name was changed to bellamy’s, in honor of the man that had fought tooth and nail to ensure their dream didn’t die.
staff: lenora gray (head chef, co-owner), REESE RHODES (server), NPC's
seeking: co-owner (must have worked at restaurant for 10+ years), back-of-house (kitchen brigade), sommelier, bartenders, servers, and other front-of-house. please dm mad on discord if interested!
menu: expand below
APPETIZERS escargot dumplings shelmet dumplings, served with niniku butter sauce and a drizzle of touga oil.
foie gras torchon with miso caramel and brioche rich foie gras torchon paired with a sweet and savory miso caramel sauce, served with toasted brioche.
shellder with nomel hollandaise and strib puree seared shellder, served with nomel hollandaise sauce and a smooth strib puree.
SOUPS bouillabaisse a fish soup with seaking, barraskewda, shellder, and clauncher in a tamato base.
chilled strib and mint soup with nomel crème fraîche a chilled strib soup with fresh mint and a dollop of tangy nomel crème fraiche, garnished with microgreens.
SALADS niçoise salad with feebas and miso mustard vinaigrette topoes, beans, tamato and seasonal greens topped with seared feebas and miso mustard vinaigrette.
ducklett confit salad pomeg and oran-ginger vinaigrette ducklett confit with ginema, drash, toasted shuca and pomeg on seasonal greens with oran-ginger vinaigrette.
MAIN COURSES ducklett breast with lum sauce sliced ducklet breast with a tangy lum sauce, served with niniku ducklett fat mashed topoes.
tandoori spiced wooloo chops juicy wooloo chops marinated in aromatic tandoori spices, served with rosemary mint yogurt sauce.
coconut and nomelgrass poached clawitzer with basil risotto shiny clawitzer poached in coconut and nomelgrass broth, served on basil-infused risotto.
DESSERTS nomel crème brûlée with sake-poached wepears classic crème brûlée infused with nomel, topped with sake-poached wepears and a caramelized sugar crust.
chocolate touga soufflé with spiced oran sorbet an airy chocolate soufflé with a hint of touga for a subtle kick, served with oran sorbet.
DRINKS bellamy's has an extensive wine list. please feel free to get creative, as well as with liquor and cocktails! signature drinks may be added if others are interested in playing bartenders.
|
|