Executive Blog

Belmiro's Restaurant: The Proof is in the Pudding

June 13, 2012
Greetings Executives,

Last night, I had the pleasure of experiencing for myself our newest dining establishment here at Executive House - Belmiro's Restaurant & Lounge.  I am pleased to report that my experience there met and exceeded my expectations, and I want to share with you full details.

Belmiro's is the brainchild of seasoned restaurateur Billy (Belmiro) Almeida.  Formerly the managing partner of Prime Steakhouse in the Hotel Magnolia (also a great dining spot), Billy has joined the Executive House family to create his own vision of fine dining here at 777 Douglas Street.  His dining room recently underwent an extensive renovation, and Belmiro's first opened its doors to the public this past friday.

As part of the hotel's team, I have been waiting patiently to finally get a taste of what Belmiro's is all about.  This opportunity arose last night, as I found myself with no dinner plans, an appetite, and an avenue to take care of both problems - Belmiro's.

My colleague Taren Phillips and I arrived around 7:45 PM to a bustling venue.  The restaurant component of Belmiro's seats 120, and must have been 75% full upon arrival.  The new decor of the space features a large saltwater fishtank - we were lucky enough to get a spot near this feature as we were promptly seated.  We immediately received personable service from two different waiters, which gave us an inkling that we were in for a treat.  I opted to try the beef tenderloin dish, Taren the bone-in pork loin.  Stripping away all bias and shooting you straight - the tenderloin was one of the best steaks I've ever eaten.  The pork was also top-notch - bathed in a brandy cream sauce, served on a bed of buttermilk mashed potatoes and accompanied by collared greens with bacon and pecans.

For dessert, we tried a freshly baked hot truffle chocolate cake - a veritable volcanic explosion of chocolate, with just the right amount of vanilla ice cream.  Two thumbs up.

Amazing dishes aside, what really resonated with me as diner at Belmiro's was the attentive service, and the presence of both Billy and head chef Tom on the floor; interacting with customers, getting feedback, and generally being present.  It felt great to be eating at a restaurant run by professionals that really 'get' fine dining. 

Belmiro's is currently open for breakfast and dinner - I encourage you to come see for yourself what the fuss is all about.  Throw on your best suit (or dinner dress), valet your ride (tip your bellman!) and join us at Executive House Hotel for a first-class dining experience in Belmiro's.

Stay Classy Executives,
Eric D.