When you're royalty, there's not always incentive to change. When the masses worship at your feet, all you do is hold your head high, sit upon your throne, and absorb all the adulation. Of course, that's not exactly what La Belle Vie has been doing in its nearly two decades of business. It's had a revolutionary move, undergone precisely one jillion menu changes, started one of the most intriguing pastry programs in town if not the country, and blazed a trail for the local craft cocktail movement.
But now that sommelier Bill Summerville, pastry chef Diane Yang, and executive chef Mike DeCamp have all moved on to expand their careers elsewhere, LBV has a grand opportunity to reinvigorate its own aristocracy. Think of it as an exciting regime change. Join them on Wednesday, April 22, for the official debut dinner of new executive chef Shane Oporto.
This is a hot ticket, open to only 30 seats. The five-course meal costs $125, and reservations are required by calling 612-874-6440.
Oporto was hired to head up La Belle Vie last month. Prior to his new position, he was sous chef at Libertine, a kitchen that has been on fire lately, and he's also worked at Tilia and the late Porter & Frye. He also spent many years as a private chef to a family in the Bahamas.
No sneak peeks yet, but the menu roll-out will be a glimpse into La Belle Vie's new spring menu, which will be available in the dining room all season long, so it is sure to be something special.
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