You can go traditional with mussels and the crispiest of french fries or dabble in what the chef calls Euro-fusion at this sleek café done up with dark wood and exposed brick. Classic dishes such as Flemish beef stew made with dark Gulden Draak beer and pepper-crusted steak in cognac sauce are expertly turned out, along with newer takes such as endive salad with a sabayon made from the wheaty ale Hoegaarden. Speaking of quaffs, Belgium's love of them is reflected in the
three-page ale list. Crowds at lunch and dinner—and especially for the überpopular waffle-centric brunch, so popular it's served for seven hours—sometimes mean you'll have to wait for a table, even with a reservation.