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Mussel Bar Restaurant Review: Chef Robert Wiedmaier took his Belgian show on the road to Bethesda, where his restaurant offers far-out mussels, even some poached in an Indonesian red curry and one with Thai green curry. Yes, he breaks down the culinary traditions but the mussels are luscious, the frites are ultra-crunchy, the bread great for dunking, and the Belgian pizzas (actually, flatbreads) are tempting with such toppings as wild mushrooms, Mediterranean grilled eggplants or tomato fondue. More conventional eats should appeal as well, starting with his sandwich of leg of lamb with goat cheese and his tempting short rib bolognese on pappardelle. The only part of the menu that could be amplified is the dessert choices: ice cream and bread pudding seem very uninspired. Note that the Mussel Bar serves a hearty weekend breakfast --- well, brunch --- menu that includes an omelet and eggs ranchero.