Robert Wiedmaier’s vast beer bar and Belgian restaurant draws
well-heeled brunchers with its excellent cocktails and versatile menu.
Breakfast items include a lemony soufflé pancake served in a skillet with
a pitcher of blackberry-maple syrup and a spinach-and-Gruyère omelet
folded just so. Better still are the seafood offerings: buttery escargots
sizzling in their shells and five preparations of moules frites (the
white-wine-sauce is our pick for daytime dining). Little details—such as
coffee served with a rock-sugar stirrer and a biscotti—add to the charm.
Saturday and Sunday 11:30 to 4.