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THIS RESTAURANT IS CLOSED Philippe's Restaurant Review: The eclectic menu at Philippe's shines a light on the fare of Belgium with mussels served six ways: with a tomato-saffron fumet; marinara sauce; Thai-style with a coconut curry broth (slightly spicy); roasted fennel, lemongrass and cilantro; Mediterranean with white wine and garlic; or a Hoegaarden beer (probably our favorite). All are excellent, with the latter unusual. Other Belgian fare includes rabbit braised in Belgian beer; a venison chop with winter vegetables; classic Flemish-style beef stew, for which the beef is braised in dark beer (another of our favorites); old-fashioned steak with béarnaise sauce and fries; and a waterzooi of shellfish combining Manila clams, mussels, langoustines and halibut in a sauce made with cream, fish stock and white beer. This menu changes with the seasons, so the heftier dishes depart the spring menu in favor of lighter fare, but the mussels see duty year-round. For dessert, naturally, there's a Belgian waffle with a choice of toppings and a host of other temptations. The wine list does not include any older vintages, but it is serviceable and includes a few unusual Rhône and Burgundy selections.