New Chef at the Belmont Hotel’s Cliff Cafe

The Cliff Cafe at the Belmont Hotel sends word that they have a new chef. Her name is Robin Gill Lacy, and she recently served as Prepared Foods Team Leader at Whole Foods Markets and Culinary Research and Development Coordinator at Veria Natural Wellness in Arlington. New menu items include buffalo chicken mac and cheese and spicy mango glazed pork shanks. She’s also going to try to use a lot of local ingredients, so we love her already. Check out the full release here.

THINGS JUST GOT A LITTLE HOTTER IN THE KITCHEN AT

CLIFF CAFE

Belmont Hotel Announces New Executive Chef and

Unveils New Menus

Dallas, Texas (January 5, 2009) - The Belmont Hotel is pleased to announce Robin Gill Lacy as the new Executive Chef at Cliff Café. In her new position, Chef Lacy oversees all kitchen operations, menu planning and direction, including seasonal additions and daily menu specials.

After graduating from the Natural Gourmet Cookery School in New York, NY, Chef Lacy began her culinary career as a private chef.  From there, she oversaw culinary operations at Café Express and served as Executive Chef of The Metropolitan Restaurant.  Most recently, she served as Prepared Foods Team Leader at Whole Food Markets and Culinary Research and Development Coordinator at Veria Natural Wellness in Arlington, Texas.  In both positions she oversaw operational procedures, managed staff and developed new recipes and menus.

New Cliff Café Menus

Chef Lacy’s new breakfast, lunch and dinner menus blend traditional comfort food and home-style favorites with a new American twist.  When available, all dishes focus on local and organic ingredients.  Current local vendors include Fran’s Fryers and the Dallas Mozzarella Company.

Guests can begin their dinner with one of Chef Lacy’s appetizer’s, soups or salads, including Ginger Garlic Hummus with herbed pita chips, Salmon Cakes topped with stewed tomatoes, and the Asian Ahi Tuna Salad with seared Ahi tuna, red and green cabbage, carrots, peanuts and orange-ginger vinaigrette.

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Signature dinner entrees include the Buffalo Chicken Mac & Cheese served with creamy blue cheese mac and breaded chicken finished with red-hot sauce.  Other main dishes featured are the Maple Pepper Pork Tenderloin with warm apple bacon chutney, mashed sweet potatoes and green beans, the Grilled Sirloin Steak and Onions with house-made fries and a grilled tomato, and Spicy Mango Glazed Pork Shanks served with sautéed spinach and roasted garlic mashed potatoes.

For lunch enjoy a wide selection of soups, salads and sandwiches including the Grilled Cheese with smoked mozzarella and roasted tomatoes on spinach parmesan bread, Rosemary Chicken Salad Sandwich with savory chicken salad on sourdough with mesclun greens, and the BLT with either pork, turkey or tempeh bacon on whole wheat with iceberg lettuce, tomato and horseradish mayo. Guests can also enjoy several varieties of Burgers: beef, turkey, bison and the house-made vegetarian black bean.  Burgers can be dressed with several different topping options, including BBQ, Bacon Blue, Buffalo Blue, Brie and Spinach Mushroom.

Start your day off with a light, sweet or savory breakfast at Cliff Café.  Indulge in several signature favorites including the Almond Butter Oatmeal made with apple juice sweetened oats and almond butter, Sweet Potato Pecan Pancakes and Cranberry Orange French Toast, both served with maple butter and fresh fruit.  Other breakfast dishes featured are the Egg Sandwich, made with a fried egg on whole wheat with lettuce, tomato, avocado and horseradish mayo, and Breakfast Tacos with scrambled eggs, black beans, potato, tomato, pepper jack cheese, and jalapeños in flour tortillas served with Greek yogurt and salsa.

Breakfast is served Monday – Friday from 7 a.m. to 11 a.m. and Saturday – Sunday from 7 a.m. to 3 p.m.  Lunch is served daily from 11 a.m. to 3 p.m.  Dinner is served Sunday and Monday from 5 p.m. to 9 p.m. and Tuesday – Saturday from 5 p.m. to 10 p.m.  For reservations call 214.393.4141.

11 comments on “New Chef at the Belmont Hotel’s Cliff Cafe

  1. I love this place. Thanks for the heads up. THings have always been good. Great things ahead?

  2. We took a big (12) group to the Cliff Cafe on Saturday night (our 3rd trip there; all others’ first), and everyone at the table was thrilled with their selections. My lovely and discerning wife tried the Buffalo Mac & Cheese and loved it–but she didn’t save any for me. I had the Maple Pepper Pork Tenderloin which was cooked to perfection–and then made even better (better than perfect?) with the addition of bacon! The guys at the table really enjoyed the deviled egg apps, as well. Great place, very friendly waitstaff; make sure to take in the view at the hotel bar as well.

  3. I hope that they will add some Benedicts to the brunch menu. That has been a sad omission for some time….

  4. My husband and I dined at the Cliff Cafe on New Year’s Eve as part of their NYE package…I was very excited to do so after having heard so much about the restaurant AND the hotel. We were very disappointed with both. I am hoping that our less than average food had more to do with the fact that it was a planned menu (smothered chicken or pork tenderloin – didn’t matter which, as they were both tasteless and dry), small salad (w/ run of the mill balsamic dressing) or veggie gumbo (watery), some pretty decent bbq shrimp followed by two mini cinnamon muffins w/ whipped cream. All of this for a total of $115.00 – which included the “auto” 20% gratuity! The hotel room was clean, but VERY (“minimal modern”) sparse, with nowhere to sit other than the bed or a plastic chair. It is an old motor court hotel – with a lot of the original trim, doors, etc. still in the rooms, just painted over. We paid $250 for the room – hard to justify that when there were so many nicer hotels that we could have stayed at for the same price. Sorry to be a downer. It sounds like we should try the restaurant again, ordering off the menu next time. I will not stay in the hotel again.

  5. Joeli-not wanting to put a damper on your experience but perhaps a little research on the hotel would have let you know that Hotel Belmont is an old motor court hotel and that is exactly why people choose to stay there, combined with the great views of downtown in the early morning. There are many “nicer” hotels available (which provide more of a “samey” hotel experience). However the individuality of Belmont combined with the fact that it has not been knocked down and Mcmansioned, is a great appeal to many of us in Dallas. I woould encourage you to come back to visit with friends to enjo the patio, movie nights at the pool or barefoot at the Belmont.
    On a different note, the food will hopefully become more consistent with the new chef. New Years menus are a crapshoot at best, but the hotel is definitely part of the experience.

  6. Sounds like the heat is turning up in the boutique hotel kitchens around town. I for one cannot wait for the mac and cheese. Blythe Beck takes over at the Palomar’s Central 214 next week too. Looks like weight watchers for me in 2009…FRIED AVOCADO FOR EVERYONE!!

  7. I appreciate the info Geronimo…we had done some research and felt like we were prepared going in. We were just disappointed with the reality – I love what they are trying to do and thought the grounds were very nice and the layout made you feel like you were in a bungalow from bygone years. For the money we paid, I just expected accomodations to be in better shape. An additional note – it appeared that you can only see the “view” from a few rooms; unfortunately, ours was not one of them. I am glad they are trying to fill a niche, just think there are still improvements that need to be made if they are going to charge that much for a stay.

  8. I think Kraft still makes some of the best mac & cheese. Just add milk and that packet of cheese- and YUMMY! Who’s with me? Yes, hands are going up everywhere!!!

  9. YAY!!!!!!!!! I love Robin! I love what she did with tofu (bacon tofu sandwiches at the Preston/Forest location) while at Whole Foods and I am super excited to try anything that has Mac-n-Cheese and Buffalo Chicken in the title. I never liked Cliff Cafe but I’ll definitely give it another try. I always thought the brisket quesadillas over at the Quinn were much better.

    Zac, looks like we are heading here for lunch this weekend!

  10. OMG, we stayed here New Year’s Eve, too, and we LOVED it! The room was definitely not as fancy as others we have stayed at but I didn’t expect it to be after reading about the place. We hung out at the little patio area with the heaters for some cocktails and the view was SPECTACULAR!! Best in Dallas.

    We ordered off the menu at the Cliff Cafe for dinner that night and breakfast the next morning and the food was amazing. The Maple Pork Tenderloin was sooo good and I am still thinking about my oatmeal with almond butter and how good the yogurt was in the fruit bowl. My husband said I have to get the recipe for the salsa, it was killer. I give the Belmont and the Cliff Cafe 5 stars all around.