It has been a long time since I’ve posted on my blog, but this is the first step in reigniting it. Your comments serve as encouragement for me to keep it going.
Thursday night, Jacque and I made our second visit to Belmont Kitchen & Cocktails in North Scottsdale, located right across from Mastro’s. They’re so close to each other that the valet actually works both restaurants simultaneously. When I jokingly asked him if he was getting paid by both places, he simply replied, “I work for tips.” These guys hustles between the two, so if you find yourself at either restaurant, be sure to tip well.
Our first visit Sunday evening when we decided to slip in and grab a couple of appetizers and drinks at the bar after visiting some art galleries in Scottsdale. From the start, the bartender was incredibly attentive and engaging—exactly what you want when you’re looking for a relaxed night out. We shared the beet and burrata salad, which was fresh and well-balanced, but the standout was the Brussels sprouts.
Brussels sprouts have had quite the culinary resurgence over the past decade. In fact, I almost feel like they’re overused—how many different variations can chefs really come up with? Well, The Belmont nailed it. Their version, with black currants and a garlic champagne vinaigrette, was one of the tastiest I’ve had in a long time. The sweet tang of the currants paired with the brightness of the vinaigrette made these Brussels anything but ordinary.
One thing you’ll notice while sitting at the Belmont’s bar is their impressive selection of liquors, ranging from well-priced everyday options to some serious top-shelf choices. While scanning the shelves, I spotted two bottles that caught my eye—one yellow, one green. They were Chartreuse, a liqueur I had heard of but never tried.
Chartreuse has a fascinating history. It’s been produced by French Carthusian monks since 1737 and is made from a secret blend of 130 different herbs, plants, and flowers. The recipe is known by only a handful of monks, and they’ve kept it that way for centuries. The green version is stronger and more herbal, while the yellow is slightly sweeter and milder. I was intrigued, so I gave it a try. The flavor was complex—herbal, slightly sweet, with a lingering warmth. It was unlike anything I’d had before. So much so that the next day, I made a trip to Total Wine to pick up a bottle for myself.
Enjoying our Sunday visit so much, Jacque and I decided to have a sort of impromptu date night and revisited The Belmont kitchen & Cocktails again on Thursday night. We grabbed an early reservation at 5:30, and the place was already packed. If you’re thinking about trying it, don’t attempt to get in without a reservation unless you’re willing to sit at the bar.
Jacque started the evening with a glass of champagne, while I went with the Lust for Life, a cocktail made with green chili vodka, melon, almond tepic, lemon, egg whites, and rich syrup. Given the green chili vodka, I was expecting a bit more heat, but the spice was subtle—almost too subtle. It was a well-balanced and tasty drink, but not quite what I was hoping for.
For dinner, we shared the Caesar salad, which was a solid rendition of the classic—crisp romaine, just the right amount of dressing, and plenty of shaved parmesan. Sometimes a Caesar can be overdressed and heavy, but this one struck a nice balance.
For our entrées, Jacque had the New Zealand mint-crusted lamb, probably some of the most tender lamb she’s had in a long time. What stood out was that it came from a very small animal, so the rack itself wasn’t overwhelming—just perfectly portioned and incredibly flavorful. The mint crust added a nice freshness without overpowering the meat.
Jacque complemented her mint-crusted New Zealand lamb with a glass of Fleur de California 2021 Carneros Select Pinot Noir, a pairing that elevated the entire dining experience. This Pinot Noir showcases a brilliant ruby hue and offers complex flavors of bright Bing cherry, raspberry, subtle spice, and earthy aromas reminiscent of forest floor and black tea. Wine Enthusiast awarded this vintage 90 points, noting its polished and silky texture, with rose petal and dark plum aromas, followed by baked cherries and plum jam flavors, culminating in a rich, almost sweet finish. But from the level of Jacque’s enjoyment, they may have underrated this one. The wine’s bright red fruit notes and balanced acidity harmonized beautifully with the tender, flavorful lamb, making it an ideal accompaniment. If you enjoy Pinot Noir, this is one worth seeking out—try it for yourself and see if you’d score it higher.
I went with the braised short ribs, which were rich, hearty, and fall-apart tender. The depth of flavor was spot on, but I did find them to be just a little on the salty side. Not enough to ruin the dish, but enough that I noticed. Still, paired with a good red wine, they made for a satisfying meal.
What truly elevated the experience tonight was our waiter, Mark. From the moment he greeted us, his service made us feel like we were dining in a five-star, Michelin-level restaurant. Every interaction was polished yet warm—attentive without being overbearing. He anticipated our needs before we even had to ask, explained the menu with confidence, and had a way of making every guest feel like a VIP. When I asked him for his recommendation, he scored points with me by not directing me to the highest priced items on the menu, unlike so many waiters at high-end restaurants. In fact, his recommendations included two of the least expensive options. Service like that is hard to come
When Gino, the manager, stopped by our table, I made sure to compliment him on Mark and the other staff attending to us. He smiled and told us that he went through over 600 résumés to staff this place. That level of effort shows—everyone we interacted with was professional, knowledgeable, and genuinely seemed to enjoy what they were doing.
In our conversation with Gino, we also expressed our appreciation for him bringing a restaurant of this caliber to North Scottsdale. It’s refreshing to have a spot like this without having to drive down to Kierland or the Fashion Square area for a high-quality dining experience. He shared that he and his partners are hoping to open more restaurants north of the 101, which is great news for those of us in the area who appreciate excellent food without the long drive.
It’s good to be back writing again, and if our recent visits to The Belmont are any indication, there’s plenty more to share. Have you tried Chartreuse before? If so, how do you like to drink it? Let me know in the comments!
