We went to Belga Café this weekend for a birthday celebration. The mood is fun, light and hopping inside this cozy Capitol Hill restaurant. The dozen or so of us sat at the "Chef's Table," across from the open kitchen and watched as Executive Chef Bart Vandaele simultaneously expedited plates and playfully teased his staff (and us) throughout the night.
This is Belgian food with a bit of a twist. An herb salad with a savory garlic waffle and a mouthful of cucumber sorbet? Sign me up. Or maybe you fancy a small portion of rich, truffled mac and cheese, a perfect pick-me-up for a chilly winter night. All of the regulars appear on the menu as well: mussels are available in a handful of preparations, hanger steak is served appropriately with frites and a side of mayo, and coquilles st. jacques are executed in good form. Departing from the norm are dishes like pumpkin soup, a filet of venison, and herb-crusted lamb. There is something for everyone.