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Belga Cafe Restaurant Review: This hectic little Capitol Hill restaurant offers an inspired menu, a zany cross between classical Belgian and eurofusion cuisines, and its chef-owner, Bart Vandaele, produces inventive and well-conceived cooking. Mussels are the main deal here, with at least seven variations on that theme. But we delight in the classic Flemish beef stew with a side of Belgian frites---hot, crispy and scooped into a paper cone. As for the eurofusion, try a salad of baby greens and herbs with garlic waffles or a spicy “cigar” of chicken and crab meat, then the West African sea bass with melted spinach and lemon mosto oil. Desserts are more straightforward, except for the asparagus fritters. Oh, well, why not just opt for a Belgian waffle? For weekend brunch, enjoy a Nutella crêpes or two, or scrambled eggs with fresh herbs.