About Mussel Bar & Grille
Between the wonderfully crusty bread, the crispy fries with their trio of mayonnaisey dipping sauces, and the flavorful, creamy sauces that blanket skillets of plump mussels, it’s hard not to wind up eating like a marathon-prepper at Robert Wiedmaier’s latest moules frites-and-beer hangout.
As much as we tried to stop ourselves from dragging just one more fry—especially the crunchy sweet-potato variety—through a cilantro-laced Thai curry or classic white-wine broth, it was a challenge. While a cast-iron crock of warm crab dip was on the fishy side, an appetizer of poached-shrimp cocktail with a fabulous Old Bay aïoli added a lovely light touch to the table.
This article appears in the May 2014 issue of Washingtonian.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
