$$$, Belgian, Foggy Bottom
Fodor's Review:
Chef Robert Wiedmaier trained in the Netherlands and Belgium, and in this, his first solo venture, his French-inspired Belgian cooking focuses on robust seafood and poultry preparations. Start with mussels, if they're available, and move on to perfectly seared diver scallops with a fennel puree. The roast chicken is a marvel, white and dark cooked separately to perfect tenderness and moistness. In season, be sure to order the fig tart with citrus crème anglaise and honey-cinnamon ice cream.