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Bellefleur Restaurant Restaurant Review: This Tuscan-style oasis satisfies hungry Barneys New York and Le Creuset shoppers after navigating the outlet malls; locals frequent the restaurant as well. The massive private dining room is surrounded by oak wine barrels, as the space once boasted a winery, while the main dining room sports a busy open kitchen, where chef Pedro Ayala prepares California cuisine with flair. Try the pastry-wrapped baked Brie with toasted pecans, and blue crab cakes with sweet rémoulade. Fresh salads serve as satisfying entrées when piled high with shrimp and avocado or fresh ahi. Prime rib, the house specialty, is carved into thick slices on Friday and Saturday evenings, while the New York strip steak is served nightly with fried shoestring potatoes. Carnivores will go for the double-cut pork chop with apple and cinnamon compote, while seafood fans will savor Mexican white shrimp, stuffed with seafood and covered with lobster sherry cream sauce. Sunday brunch is quite the spread, with carving stations, egg dishes and waffles, and complimentary Champagne that flows and flows. Black Forest chocolate torte cooked to order, soufflé-style, is among desserts.