Located at 1031 N. Rush St., The Bellevue has established itself as a destination in Chicago’s Gold Coast. Now, with the addition of Executive Chef Troy Jorge, who joined the restaurant this summer, The Bellevue is entering its next culinary chapter with an evolving menu that brings a refined perspective to classic American dining.
Troy brings more than two decades of experience, including time in some of Boston and Chicago’s kitchens. He held and retained a one-Michelin Star rating for Temporis for nearly five years up until the restaurant's closure in 2024, and previously worked at three-Michelin-starred Grace and two-Michelin-starred Acadia. At The Bellevue, he is applying that fine-dining background to recognizable flavors.
Rather than debuting an entirely new menu at once, Troy is gradually introducing new dishes and refined versions of existing favorites. Among them are Grilled Spanish Octopus with lemon, olive oil, crispy capers, sweet Vidalia onions and fennel; Pan-Roasted PEI Mussels with roasted tomatoes, saffron cream, fennel and sourdough croutons, served out of the shell for easy sharing; and Rigatoni with spicy vodka sauce, stracciatella and basil purée.
Troy is also introducing an off-menu A5 Wagyu Truffle Burger, available in limited quantities based on availability, featuring two 4-ounce A5 Wagyu patties, aged cheddar, black truffle aioli and pickled shallots on brioche.
“My goal isn’t to change what people love about The Bellevue, but to continue elevating it,” says Troy. “I’ve spent much of my career in fine dining, where every ingredient and every detail on the plate has a purpose. Here, I can bring that same level of thought and technique to dishes that still feel familiar, generous and fun to eat.”
A native of New Bedford, Massachusetts, Troy began his career at The Ritz-Carlton Boston before joining Clio, chef Ken Oringer’s restaurant. He later worked with Columbus Hospitality Group at The Federalist and Ostra under chef Jamie Mammano before becoming Chef de Cuisine at modern steakhouse Mooo.
In 2015, Troy relocated to Chicago with the goal of working at Grace, chef Curtis Duffy’s three-Michelin-star restaurant. He joined the kitchen in 2016 before moving to Ryan McCaskey’s two-Michelin-star Acadia as Sous Chef. In 2019, Troy was named Executive Chef of Temporis, which maintained its Michelin star during his nearly five-year tenure. Most recently, he served as Executive Chef of Acanto Restaurant + Wine Bar.
Troy’s arrival comes as The Bellevue continues to evolve its Gold Coast experience. The two-story space features a first-floor bar and an upstairs dining room, bar and open kitchen overlooking Rush Street and Mariano Park. Private and semi-private spaces accommodate groups of 30 to 100 guests.
This Fall, The Bellevue’s 100-seat sidewalk café along Bellevue Place will once again be partially enclosed, creating a year-round setting for lunch, brunch and dinner.
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Located at 1031 N. Rush St., The Bellevue has established itself as a destination in Chicago’s Gold Coast. Now, with the addition of Executive Chef Troy Jorge, who joined the restaurant this summer, The Bellevue is entering its next culinary chapter with an evolving menu that brings a refined perspective to classic American dining.
Troy brings more than two decades of experience, including time in some of Boston and Chicago’s kitchens. He held and retained a one-Michelin Star rating for Temporis for nearly five years up until the restaurant's closure in 2024, and previously worked at three-Michelin-starred Grace and two-Michelin-starred Acadia. At The Bellevue, he is applying that fine-dining background to recognizable flavors.
Rather than debuting an entirely new menu at once, Troy is gradually introducing new dishes and refined versions of existing favorites. Among them are Grilled Spanish Octopus with lemon, olive oil, crispy capers, sweet Vidalia onions and fennel; Pan-Roasted PEI Mussels with roasted tomatoes, saffron cream, fennel and sourdough croutons, served out of the shell for easy sharing; and Rigatoni with spicy vodka sauce, stracciatella and basil purée.
Troy is also introducing an off-menu A5 Wagyu Truffle Burger, available in limited quantities based on availability, featuring two 4-ounce A5 Wagyu patties, aged cheddar, black truffle aioli and pickled shallots on brioche.
“My goal isn’t to change what people love about The Bellevue, but to continue elevating it,” says Troy. “I’ve spent much of my career in fine dining, where every ingredient and every detail on the plate has a purpose. Here, I can bring that same level of thought and technique to dishes that still feel familiar, generous and fun to eat.”
A native of New Bedford, Massachusetts, Troy began his career at The Ritz-Carlton Boston before joining Clio, chef Ken Oringer’s restaurant. He later worked with Columbus Hospitality Group at The Federalist and Ostra under chef Jamie Mammano before becoming Chef de Cuisine at modern steakhouse Mooo.
In 2015, Troy relocated to Chicago with the goal of working at Grace, chef Curtis Duffy’s three-Michelin-star restaurant. He joined the kitchen in 2016 before moving to Ryan McCaskey’s two-Michelin-star Acadia as Sous Chef. In 2019, Troy was named Executive Chef of Temporis, which maintained its Michelin star during his nearly five-year tenure. Most recently, he served as Executive Chef of Acanto Restaurant + Wine Bar.
Troy’s arrival comes as The Bellevue continues to evolve its Gold Coast experience. The two-story space features a first-floor bar and an upstairs dining room, bar and open kitchen overlooking Rush Street and Mariano Park. Private and semi-private spaces accommodate groups of 30 to 100 guests.
This Fall, The Bellevue’s 100-seat sidewalk café along Bellevue Place will once again be partially enclosed, creating a year-round setting for lunch, brunch and dinner.
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Location
1031 N. Rush St, Chicago, IL
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