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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, with at least seven variations on the theme. But we delight in the 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. For dessert, why not opt for a Belgian waffle, or to experiment, try the sweet asparagus beignets? For weekend brunch, enjoy a Nutella crêpe or two, or scrambled eggs with fresh herbs. If you are a fan of hearty Belgian stouts and ales, you will drink them all in here.