Photo by Troy Fields

Café Brussels

Photo by Troy Fields
Behind Cafe Brussels is Catherine Duwez, who once operated Cafe Montrose and the Broken Spoke, both of which were fine Belgian restaurants. There’s a rhyme to remember when dining at this restaurant. “At Café Brussels, get the mussels.” There are five different varieties of the steaming pots of mollusks here in both appetizer and main course sizes and three different plated presentations, including a sampler with both the garlic butter sauce and Roquefort cheese renditions. The saucy moules en casserole varieties include the classic white wine and more adventurous ones like curry sauce and spicy Moules Diable. We recommend the entrée size for the side order of Belgian frites that come alongside. No matter which you choose, the best drink pairing is one of the many Belgian beers. The space is charming and appropriate for a low-key romantic dinner, too.

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