"From a self-taught chef, the high level of modern Flemish cooking happening here draws increasingly discerning crowds. New York City loft meets Berlin beer garden meets French industrial zone: a vast space with heavy use of brick, rough-hewn wood, metallic beams, and massive open kitchen. It's laid-back and casual, welcoming and cool, a vibe that doesn't adequately prepare you for the high level, original cooking that lands on the plate. There’s a fixed menu called “Les yeux fermés,” a multi-course surprise with drink pairings, which shows off the bounty of the region. Sample dishes might include creamy pollack rillettes with bread chips, endive leaves and a jus de cuisson mousse; brined and grilled chicken with plump cauliflower; nettle sorbet with whole strawberries, strawberry chips, and yogurt mousse." - Lindsey Tramuta, Mary Winston Nicklin
