Robert Wiedmaier’s dark-lit Foggy Bottom restaurant—the fanciest in his collection of Belgian-inspired eateries—is notorious for above-and-beyond service (there’s a complimentary car service to and from the Kennedy Center), but throwback formalities are a sideshow that shouldn’t distract from the main event: the creations that emerge from the semi-open kitchen. From deeply layered vegetable soups such as asparagus or wild mushroom to an alluring gâteau of chocolate and passionfruit, the well-paced dishes are exquisitely delicious—so much so that while they can all be ordered à la carte, we encourage you to go all out on a tasting menu of four to seven courses.
The helpful staffers are refreshingly frank—ask them to point you to the night’s best (and worst) dishes. Don’t miss: Pan-seared diver scallops with butternut-squash hash and crispy shiitakes; prosciutto-wrapped monkfish stuffed with truffles, white-bean purée, and chive beurre blanc; chestnut-and-duck-confit tortellini with English peas and tarragon jus; bison strip loin with roasted Brussels sprouts, cauliflower purée, and Cabernet/foie-gras sauce; chocolate-coconut crumble; coconut-rum anglaise.
Open: Daily for dinner. Very expensive.