The menu at this brick-walled cafe is divided between Euro-fusion—chef Bart Vandaele’s spins on his native Belgian cuisine—and classic Flemish dishes. The latter are better: mustardy potato croquettes, sweet-sour beef stew with braised cabbage, and mussels steamed in ale. The list of draft and bottled beers is long and well considered—one interesting choice is Kasteel Rouge, a cherry-flavored beer that’s not so sweet that you’d mistake it for dessert.
-March, 2008
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
