B Too, Modern Twist of Belgian Cuisine

by Borderstan.com May 20, 2013 at 12:00 pm 2 Comments

"B Too"

B Too at 1324 14th Street NW. (Lauren Jones)

From Lauren Jones. Email her at laurenjones[AT]borderstan.com

Recently opened B Too (1324 14th Street NW) brings a flavorful, modern twist of Belgian cuisine to Logan Circle. Chef and owner Bart Vandaele (you may know him from Belga Café) dedicates B Too to the hip and contemporary multicultural scene of Belgium, which is reflected in the food and eye-catching interior.

Menu items include traditional mussel bowls with flavors ranging from chorizo to lobster bisque, more playful fare like frog legs and a foie gras lollipop and beautifully grilled steak that is cooked in a Spanish influenced josper grill–the first of its kind in Washington. Pair your food with a selection from the extensive beer and wine list where Vandaele spent time to curate all of the wines himself, sometimes tasting up to 150 a day.

Country Meets City Chic

Vandaele paid full attention to the ambiance of the bi-level restaurant that, dare I say, carries a flare of European cheekiness. Think down home country meets city chic. The knowledgeable wait staff dresses in comfortable plaid and cowhides line the wall in the upstairs dining room that seats 175.

Downstairs, patrons are greeted with floor to ceiling photographs of a cow’s head and a little piggy snout. And the bathrooms… well, let’s just say they provide unique comic relief. Yet the plush leather bar stools and flower bouquets spread throughout give the space an elegant credit.

The wood for the tables and the bar has been reused and was a part of the building when it served as a locksmith shop. Vandaele also installed $60,000 worth of acoustic insulation so that guests can enjoy their dining experience without having to scream at the person across the table. Unless you choose to, of course.

B Too offers two bars, a waffle and frite bar and a chef’s table that lines the space around the open-air kitchen. Vandaele plans to incorporate new menu items weekly and introduce brunch soon. When I asked him what he thinks of the new digs he responded with “Every day is something new, something fun.” See the entire menu here.

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