Belse was developed by the team behind LA hot spot and celeb favorite, Little Pine, (a top-rated vegan restaurant in Los Angeles).
Whether for health reasons, climate change, or animal welfare, vegan statistics show the plant-based population continues to grow. Belse takes what the Earth has to offer and creatively makes vegetables delectable and satisfying! Belse is changing the way diners view eating by offering classic comfort food – the way your mom and grandmother cooked – with modern twists and adaptations of Italian classics.
Belse’s NEW FALL MENU offers a variety of dishes including homemade lasagna with impossible bolognese, seared “scallops” made from trumpet mushrooms, pesto penne made from pumpkin seeds, “steaks” made from cauliflower, “krab” cakes made from artichokes, “sausage” flatbread made from fennel, and much more. For dessert, look no further than their olive oil cake and chocolate mousse! Belse is led by vegan executive chef Anthony Spino.
In addition, Belse houses Manhattan’s only German-built brewery, helmed by accomplished brew master Ryan Gillette, who makes good use of the only 3-vessel brew house, producing a rotating line of in-house, hand-crafted drafts such as Raspberry Ale, Oktoberfest, and the just-launched, Imperial Stout, made with coffee and toasted coconut.
The restaurant was designed by New York-based designer Richard Ostell and is fresh, light, and modern with a welcoming feeling for patrons, while still harkening back to its original architectural details. There is ample room for multiple events in the main dining area as well as a private area on the lower level with a garden, and a streetside terrace, perfect for people-watching.