Chef Robert Wiedmaier trained in the Netherlands and Belgium, and in this, his first solo venture, his French-inspired Belgian cooking focuses on well-designed presentations for the plate. Don't miss the mussels, if they're available, and take advantage of the perfectly seared diver scallops served with delicate Japanese citrus sauce or sage beurre blanc, depending on the season. . The duck breast is a marvel, its succulent dark meat coated in a flavorful juice. In season, be sure to order the mixed-melon minestrone with yogurt sorbet and cream. Prices range from $90 for four courses to $150 for seven, with à la carte ordering available.