The Bellwether

Crazy Frog

Had a really great time! Great drinks and food. On the pricey side though. 3 people over $100. I had a drink and dessert. $12 drinks for 3 or 4 sips. Wish they were maybe half priced. I could have had a couple and they really wouldn't be out that much more product. Atmosphere was really nice, older building but they are keeping it fixed up and clean. Waiter was great, didn't get his name but always attentive and never rushed us. I'd definitely go back when budget allows it.

Alonzo A

I've been meaning to head back to the Bellwether to try out dinner. After cruising around, I decided at the last minute to hit up the Bellwether. While this wasn't a full fledged dinner, this was enough for me to say, "I'll be back". The service was extremely attentive and genuine. Sitting at the bar was excellent and it filled up quickly as the night progressed. Our bartender kept checking in with us to make sure we were satisfied. Drinks were well presented and tasty. Very nice balance with great acid but smooth and strong as well. The tuna was nice and had a nice crunch from the potato "hay". Beef tartare was definitely a favorite of me and my date. Mustard seeds looked live caviar and added a nice brightness to the dish. Overall, a very nice visit and a place I'd be more than happy to come back to.

Julius Caluya

We went here for Brunch and the food was phenomenal. My girl got Cinamon Toast Crunch French Toast and it was out of this world delicious. The homemade syrup compliments it very well along with the fruits. I got the Bacon fried rice and the serving was ample. It had a variety of different meats for anyone's craving. I highly recommend this place for Saturday and Sunday brunch.

Eduardo Sequeira

I liked the vibe of the place. Service was phenomenal. Interesting they had small dishes(french version) and entrees which is the American style size. Surprised they had a classic roman caccio e peppe, which I think was good - I got the impression that they used shredded parmesan because you need reggiano that usually comes on big chunks, but grated parmesan works better, so the trick might be to make more fine shredded because the Parm was melted and it should be more creamy. I personally used 65% pecorino and 35% reggiano. Don't get me wrong it was good. The Bolognese was tasty but maybe needed more meat. Coq au Vin was beautiful and well executed, very big for a french dish but good for leftovers. I would love to come back again and check other dishes.