When I wrote last spring about Taste of
Belgium opening at the Freedom Center, owner Jean Francois Flechet was
optimistic about the opportunity to be the first food venue at The
Banks. Turns out that it wasn’t a perfect match, and after waiting
several months for a liquor license that never materialized and relying
on a lunch crowd that never developed, he was forced to close. Flechet
learned from the experience, and those lessons have made the new venture
The menu feels intentional. The food is actually quite Belgian, as opposed to the Midwest American offerings at the museum. I had to ask what several of the dishes were. What’s a Waterzooi? A Stoemp? It was fun finding the answers. And let me just say up front that if you like beer, you will be extremely happy at Taste of Belgium.
Sure, Taste of Belgium started with a waffle.
On my recent lunch visit, I wanted to transcend the waffle, so on my server’s recommendation I tried Boulets Liégeois — French for “meatballs from Liege” — Jean Francois’ hometown and capital of the French-speaking region of Belgium. They were outstanding. Two hefty, hearty meatballs ($9) flecked with onions and peppers, well-browned and glazed with a sweet syrup that was a perfect contrast to the savory meat. The French fries (frites) (add to any dish for $3) are popular, but could have been a little crisper. Not to worry, though, when the Blanche de Bruxelles beer was so perfect. There are six Belgian beers on tap at the bistro, two of which are exclusively theirs. And the macarons I had for dessert were honestly as good as any I had in Paris. Absolute jewels.
So what’s a stoemp? It’s mashed potatoes seasoned with flavors like bacon and leek, ham and scallions, or even goetta. And waterzooi (which roughly translates to “watery mess”) is basically Belgian chicken soup, a perfect antidote to winter. Crepes ($7) are extremely popular on the lunch menu at the bistro, along with the composed salads — Arugula ($7), Nicoise ($9) and Liégeoise ($8) with potato, parsley, bacon, green beans and shallots.
When I come back for dinner, it will be to try the Carbonnades à l’OTR ($19), beef stew braised for six hours in Belgian ale. I’m also drooling with anticipation for the caramel toffee flan ($6).
Chef’s tables are areas set aside near the restaurant kitchen where diners watch the chef work, often asking questions, chatting and enjoying a more personal experience of the restaurant. To be honest, I’ve never much wanted to try dining at one. I worried that it might be awkward and I’d feel like I was interfering in the kitchen’s work. I remember kitchens I worked in — line cooks yelling and general chaos, or my own kitchen, Wussy blaring and windows open even in the winter to let out the heat. But as soon as I saw the chef’s table at Taste of Belgium, I thought, yeah, I’d like to try that. Everything at Taste of Belgium seems delicious and approachable — even the hot seat.
Go: 1133-1135 Vine St., Over-the-Rhine
Hours: Breakfast/Lunch: 7 a.m.-3 p.m. Monday-Saturday; Dinner: 5-10 p.m. Tuesday-Thursday and 5-11 p.m. Friday-Saturday
Entree Prices: Breakfast/Lunch: $5-$10,
Accessibility: Fully accessible