REPOERRT BELMONT CENTER IS EXPERIENCING A BIT OF A RENAISSANCE THESE DAYS WITH A NEW STREETSCAPE AND RESTAURANTS TO EXPLO.RE YEARS AGO, THESE BROTHERS TURNED
THE OLD FIRE STATION INTO AN ITALIAN FARMHOUSE.
NOW THEY HEAV A NEW CONCEPT, THE WELLINGTON.
>> WE WANTED A RESTAURANT THAT SPOKE TO EVERYONE.
WARM, ECLECTIC, AMERICAN CUISINE, HUGE BAR, PEOPLE CAN POPN I, HAVE A NICE, WARM MEAL, FEED YOU AMAZING CRAFT COCKTAILS.
WE HAVE A MIDNIGHT LIQUOR LICENSE AND WE LE OVSTAYING OPEN LATE.
REPORTER: THE HEARTBEAT IS THE OPEN KITCH,EN WHERE CHEF DANTE BREAKS FROM HIS ITALIAN ROOTS.
>> IT’S A LOT OF FUN DOING SOMETHING DIFFERENT AND NOT JUST COOKING ITALIAN FOOD, LIKE DOING KOREAN WINGS FOR EXAMPLE, THEY EAR REALLY POPULAR RIGHT NOW.
NICE TO USE NEW INGREDIENTS.
I HAVEN’T COOKED WITH DILL IN SO MANY YEARS AND NOW IT’S ON THE ME.
NUREPORTER: THE NAMESAKE ITEM ON THE MENU IS A WEEKLY SPECIAL.
>> WE HAVE BEEF WELLINGTON WEDNESDAYS AND THAT IS A LOT OF FUN.
IT WOULD BE GREAT IF EVERYTHING WRAPS UP IN ONE NICE LITTLE BUNDLE.
REPORTER: FILET MIGNON AND PUFF PASTRY WITH DIJON MUSTARD SAUCE AND LINCOLN BERRIES.
LOCALS WERE ASKED WHAT THEY WANTED MOST ON THE MENU.
>> ALMOST EVERYONE SAID A REALLY GOOD BURGER.
THAT’S WHAT WE WORKED HD ARTO CREATE.
OUR GROUND BEEF THAT WGET E FROM THE LOCAL BUTCHER, THEY SOURCE IT ALL FROM ONE COW AND GRIND IT UP TO OUR SPECIFICATIONS DAILY.
REPORTER: THE TRUFFLE BURGER COMES WITH BLACK TRUFFLE TOPKNOT AND IS TOPPED WITH BRIE.
AND EVEN HARDIER MEAL IS THE MAPLE COST -- MAPLE CRUSTED SLOW ROASTED PORK SHOULDER WITH HEIRLOOM GRITS FROM SOUTH CAROLINA.
MAC & CHEESE WELLINGTON STYLE IS LOADED WITH VEGETABLES AND A CHEESE SAUCE.
>> WHATEVER MAKES YOU COMFORTABLE IS COMFORT FOOD.
REPORTER: MEANWHILE BEHIND THE BAR, THERE’S A LOT OF SHAKING GOING ON.
>> I HAVE NOT GONE TO THE GYM AND MONTHS AND I STILL LOOK GREAT.
REPORTER: #WHAT’S THAT DRINK?
IS A SPIN ON AGENT AND TONIC.
PINEAPPLE OF THE SEA IS SEALED WITH BLACK RUM.
THE HOUSEHOLD FASHION FEATURES PLAI ORANGE.
BY THE WAY, THE NAME WELLINGTON COMES FROM A FORMER TRAIN STOP.
>> THERE USED TO BE A WELLINGTON TAVERN IN THE STATION WHERE PEOPLE WOULD GET A WARM MEAL.
WE ARE REESTABLISHING THAT OLD, WARM TAVERN FE AELT THE WELLINGTON.
REPORT:ER WHAT’S MORE COMFORTABLE THAN A NEIGHBORHOOD PU B?THIS ONE STARTED SATISFYING HUNGRY LOCALS IN 1914.
>> MAC & CHEESE P THIS IS REALLY GOOD.
I’VE NEVER HAD IT BEFORE.
I’VE NEVER HAD IT.
I REALLY LIKED IT.
>> I HAD THE PIGS IN A BLANKET AND MAC & CHEESE BALLS.
WE HAVE TO KEEP WARM IN THE POLAR VORTEX.
REPORTER: IT’S A THROWBACK TO WHEN THE NEARBY CHARLES RIVER POWERED LOCAL MILLS SAYS THE GENERAL MANAGER.
WE WERE A SPEAKEASY, 1921.
. THERE’S A BOWLING ALLEY DOWNSTAIRS.
BACK IN THE DAY WHEN THERE WAS A TRAIN STATION, LEASED TO CATER TO THE COMMUNITY, SERVING REC FIST AND COFFEE AT 7:00 A.M.
REPORTER: TODAY, THE OLD TRAIN DEPOT SERVES COFFEE AND THE RAIL LINE IS A GREENWAY.
THE BILTMORE REMAINS A GO TO >> PEOPLE CAN COME AND EAT GREAT FOOD AND HAVE A GOOD TIME.
>> ALL FOOD SHOULD BE COMFORT FOOD.
REPORTER: EXECUTIVE CHEF LEWIS DEVITA RUNS THE KITCHEN.
>> MOSTLY JUST TRY TO UPDATE EVERYTHING, BRING IT TO A FULL SCRAHTC KITCHEN.
BIG SELLERS, THE BURGER, CARAMELIZED ONIONS WITH BARBECUE SAUCE.
GOOEY CHEDDAR BACON AND HOUSEMAID BISTRO SAUCE.
THE BUN IS A POTATO ROLL MADE FOR US DAILY.
THE FLATBREADS DO WELL ALSO.
WE HAVE A FRESCA FLATBREAD MADE WITH RANCH I MAKE MYSELF.
. WE BLEND IT IN-HOUSE WITH A MIX OF SPICES AND BEER.
REPORTER: TODAY’S COMFORT ABOUT FOOD AND LEGACY.
RECENT UPDATES AND EXPANDED DINING SPACE PRESERVE THE HISTORIC FEEL.
>> WE WANTED TO EMBRACE THE HISTORY AND EMBRACE WHAT THE NEIGHBORHOOD IS ALL ABOUT.
UPPER FALLS HAS BEEN AROUND FOR A VERY LONG TIME.
REPORTER: JUST LIKE THE BILTMORE.