Chef Bart Vandaele has unveiled a gem in Logan Circle that celebrates Belgian cuisine in a fabulously modern way. B Too features a menu that marries tradition with uncanny fun. So ladies, without further ado, let’s get weird:
- Terrine van Ganzenlever ($16). This foie gras terrine is sweet yet savory and light yet decadent. It may go without saying but the foie gras lollypop is the VIP here. Because it’s a lollypop made of foie gras. The smooth, buttery texture is so rich and a perfect match to the faint sweetness of the pears.
- Kikkerbilletjes Greta en Werner ($9.50, pictured). These frog legs are fabulous. They are tender, juicy and delicately breaded and fried, giving them a great crunch. The tomato, cream and garlic comes together like a flavorful marinara, a comforting accompaniment to this hot app.
- Oh hey there, you luscious lobsta sitting pretty in my bowl of mussels. These Brussels Mussels ($25) are plump and the sauce of lobster, bisque, tomato and cognac is full of richness, ideal for frite-dipping!
- The Filet van Hertenkalf ($25) is a lovely choice if you don’t want an entrée that’s too heavy. The couscous is able to take on the tartness of the raspberries and parsnips and adds lightness to the venison filet. So many flavors come together on the plate, your mouth will be so happy.
- Chocolate “Eden”: moelleux (think chocolate Belgian pancake), ice cream, mousse, flan, sauce, crumble ($10). All chocolate. Chocolate, chocolate, chocolate. Nom, nom, nom.
Quench your thirst with a Brut des Flandres, or Deus, an aged beer that takes on a champagne taste; crisp, bold and perfect for sipping. It’s part of the beautifully extensive drink list. As B Too settles in, you can look forward to new weekly menu items, late-night fare and brunch.
Feature photo: Lauren Jones
1324 14th St NW
Washington, DC 20005
Lauren is a travel guru with a ceaseless case of wanderlust. She’s traveled around the world quite a few times where she’s dined on everything from alligator to zebra. Now that she has settled in the District, she’s always on a quest for the next culinary marvel (fried chicken and donuts, anyone?). She enjoys all things that include carbs, cheese and sauce and never says no to a good beer. If she’s not working in the travel industry by day or going to grad school by night you might spy her at a food truck or roasting a leg of lamb in her kitchen.