Photos: Ryan Dyer
The new restaurant makes a welcome landing at the Wayzata hotel.
By now, word has been circulating over the spring and summer that The Hotel Landing’s dining venue has evolved from ninetwentyfive’s opening in 2017 to Belle & Grey, which debuted in April. For those who want to know more, take note—there’s a new, sexy dining spot in Wayzata, ideal for date nights, special occasions or any reason to dine out on chef-driven American classics.
Tsu-Hung Liu (Chef Bam) serves up a depth of culinary experience, informed by working in some of the nation’s best kitchens.
Think Lobster Pot Pie; Oysters Casino; Steak au Poivre; Wagyu Beef Tartare; and Walleye With Wild Rice. “It’s food that feels familiar but is prepared with real intention and care,” says Steve Bohl, Belle & Grey’s primary owner. “It’s the kind of food you want at a long dinner with people you love.” The restaurant, open daily, serves breakfast, lunch, dinner and a weekend brunch.
Pan Roasted Halibut
bathes in chowder sauce.
At the helm is chef de cuisine Tsu-Hung Liu (known as Chef Bam), who graduated from the Culinary Institute of America and trained at The Greenbrier Resort in West Virginia, cooked under James Beard Award winner Nancy Oakes at Prospect in San Francisco and was chef du cuisine at other San Francisco and Pennsylvania restaurants. “He comes to Belle & Grey, bringing a deep understanding of the lake community and a culinary point of view shaped by years in some of the country’s most celebrated kitchens,” Bohl says.
A classic Iceberg Wedge is an ideal starter dish, but it can also stand on its own for a lighter bite.
Locals embrace the seasons and can expect Belle & Grey’s menu to dance with seasonal changes. “Chef Bam is building menus that reflect the seasons and what’s available,” Bohl says. “By September, the menu will have transitioned into fall, and knowing [his] approach to sourcing and seasonality, guests can expect dishes that reflect that shift.”
What’s a meal without the exclamation point of dessert? “Our culinary team is leading the dessert program, ensuring it reflects the same thoughtful, elevated approach found throughout the menu,” Bohl says.
For those visiting for cocktails or stopping in for a meal, solid bar offerings are on deck. “Guests can expect a refined yet approachable cocktail program, one that draws inspiration from classic foundations while incorporating seasonal ingredients, a strong sense of place and a few unexpected touches,” Bohl says. “We’re also placing a significant emphasis on our wine program and curated whiskey selection to ensure a well-rounded offering across all touchpoints of the experience.” (To note: The Library, steps across the lobby from the dining room, offers a decidedly more intimate ambiance, serves whiskey and wine with its own menu and is available for private events.)
Speaking of ambiance, Belle & Grey leveled up its vibe in all of its gathering and dining spaces, including the main dining room, the Lake Street Dining Room, the Mezzanine Level with two porches, the Fireside Room and, don’t forget, The Library.
Denver’s Sage Studio, in partnership with Mapa Mueller of New York City, reinvented the spaces. “The direction was collected rather than decorated,” Bohl says. “The goal was a room that feels storied and familiar the moment you walk in, not something shiny or trendy. It’s the kind of space where nothing matches and everything belongs. The Library is a standout addition, a small candlelit room with its own character that feels completely distinct from the main dining room.”
Guests at Belle & Grey are welcome in a host of gathering and dining spaces, including the main dining room, the Lake Street Dining Room, the Mezzanine Level with two porches, The Fireside Room and The Library.
Regardless of the reason, Bohl explains that a restaurant visit needn’t be a rushed experience. “Belle & Grey was built for long dinners, shared tables and the kind of evening where you stay a little later than you planned,” he says.
Belle & Grey
Instagram: @belleandgreywayzata
