While Snowmageddon swamped DC over the weekend, we braved the snow to head out on the first night of Restaurant Week (which runs thru Sunday) and chose B Too, as we have always enjoyed Chef Bart Vandaele's food and here he is joined by Chef Dieter Samijn producing some of the best Belgian fare in town.
We sat down and decided to order the Fried Duck Bitter Balls with lambic Beer & Cherry Chutney, one of the small bites options. Sam wanted none of these, but then after tasting, begged for more! We have loved bitterballen on our cruises and these duck version are so far superior, rich and creamy treats!!
Other awesome starters include the Foie gras Terrine with brioche, figs, speculoos & truffle, but the small bites winner is easily the amazing Crispy Pig Ears cooked to a perfect crunch and served in a leaf of Belgian endive with Pickled Shallots and an awesome Bourbon Soy Sauce. We could have easily had more.
All three of us started the 3 course $35 Restaurant Week deal with the spectacular Filet Americain Prepare or Steak Tartare with Quail Egg(boiled), cornichons, capers, parsley and crispy onions. The super tartare was slightly spicy and salty and creamy rich with little dollops of Russian-dressing-like sauce.
Will started with a Torched Hirbiliciouse which was Belvedere Vodka infused with basil & thyme, Pomegranate Juice and Rosemary served in a tankard. The metal gave me a weird taste, but Will liked it and the drink oozed herbs.
My Sunset Margarita was Olmeca Altos tequila with Cranberry Shrub, Orange & cranberry Juices and a Chili-Lime-Salt Rim. YUM YUM.
Our red wine was a superb Quindals Emporada 2007 "Mas Estrela" Blend of Grenache & Syrah that was superbly aged to perfection and big enough for our amazing main courses:
Samuel had the Josper Grilled A. Bros tenderloin with Belgian frites & Béarnaise; he of course skipped the small salad, and raved about the meat's tenderness.
Will had the Short Ribs Zoals Een Stoverij which was Flemish style braised short ribs with Leffe brown abbey ale, endive, mustard-potato croquettes on the side and mayo. It was a huge portion and super as was my
Konijn Met Pruimen or Braised Rabbit with plums, Straffe Hendrik ale, Pearl Onions, Beech Mushrooms, Fingerling Potatoes, Bacons and Lardons as well as Parsnip Chips and the sweetest ever carrots.
Dessert is included and the boys took home theirs for later, but our super server Denis said that my choice wouldn't travel, so I forced myself to eat and I adored the Fried Apple Waffle with bourbon Apple Compote, Speculoos Ice Cream and Calvados Caramel. The ice cream is a great treat that one finds only in Belgium and the Netherlands, but the waffle was also great and just the right size.
A small treasure chest of gels, Marshmallows and wafers arrived to send us on our way in the cold deep snow.
PS-parking right in front was quite easy downtown even with the giant drifts!
Of course, pics are on FB