Patrick Ponsaty Opens the Escondido Food Scene with Bellamy
Escondido is far from San Diego’s tourist stretches, but is finding new foodie life with Bellamy. Troy Johnson reviews the restaurant in his article ‘Grand Cuisine at Bellamy’ in San Diego Magazine.
Bellamy sits amongst first name only restaurants on its Main Street street front. Bartenders in the area wear full moustaches unironically without any nod towards a trend. The classic beauty of Escondido, the “Hidden City”, rings true due to its authenticness that isn’t recreated, and frankly can’t be.
Replacing the restaurant Tango, Bellamy’s atmosphere is classic jazz. Beginning his career at Rancho Bernardo Inn and Coronado’s Loews, Patrick Ponsaty helms the kitchen at Bellamy. Ponsaty is a Master Chef of France and is a rising star on the San Diego food scene.
Ponsaty’s French bistro menu does not disappoint his rising star status. He dismisses the subtleties he employed at Loews and embraces full French taste and techniques on the new menu. His unique flavor pairings are exemplified within the beet salad when his beet ice cream that is set against a warmed tart with goat cheese.
Reflecting on Basque country, Ponsaty serves a cold, smooth corn soup over ceviche. His unique ceviche combines lime juice, cilantro, ginger, and olive oil to balance its scallops. In true French style, truffles are on the menu. Paired with sea salt, the truffles are served with poached salmon over a cream risotto.
If you did not plan on a heavy meal, split the Mushroom Ravioli and pair it with the Beet Salad. The Ravioli is covered with veal flavored wine sauce and stuffed with mushrooms tossed with cream and wine. Finish off with the Saffron Panna Cotta. Covered with a strawberry hibiscus consommé, it is an ideal dessert dusted with fine sugar.
Behind the planning and financial doors of Bellamy’s is Brian Bonar, a Scottish entrepreneur. As the former chairman of the Solvis Medical Group, Bonar is bringing his financial expertise to the restaurant market. Currently, he is planning a large restaurant enterprise for San Diego.
Bonar put together the best of San Diego for his newest project, Bellamy’s From from El Bizcocho at Rancho Bernardo Inn, he has named Mike Reidy as Executive Chef and Trevor Da Costa to run the Front of House.
Reidy is currently studying under Ponsaty at Bellamy’s and will take over when Ponsaty leaves to begin Ranch at Bandy Canyon. Bonar is rehauling the 144-acre estate to be San Diego’s premiere high-end event space and to be Ponsaty’s final home.
Stop by Bellamy’s and try the beginning of what is to come for San Diego’s foodie scene.