The Normans defined much of what we eat today as the earliest epicureans of England and France. When they invaded the British Isles, parts of France, Sicily, North Africa, and the Holy Lands—all before the Dark Ages—the Normans ate voraciously and with great curiosity. Fascinated by these foreign dishes, the Normans brought home the foods and techniques of those they battled, creating an entirely new culinary landscape.

Many of these dishes are well known to this day. Staples we all know and love like roasted chicken or house made sausages have been passed on for generations to arrive on our contemporary tables. However, numerous recipes were left to the history books, dishes so surprising and delightful they beg for rediscovery. At Bell + Whete we celebrate this history, while reimagining the potential of these lost recipes.

Much like the Normans, we are fascinated with the familiar and the unfamiliar, what we know and what has been forgotten. Bell + Whete serves modern interpretations of old world dishes, such as pottage with fried bread, house cured ham + sausages, pork knuckles, venison, boar, and roasted fowl. Our bar has a well-rounded list of fine gins, international & local beers/ciders, and respectable wines.