Chambar's menu, created by Belgian chef Nico Schuermans (London's Savoy Hotel) is Belgian with a dash of innovation, distinctiveness, and eccentricity. It kicks off with three moule frites: the Coquotte ($17) cooked with white wine cream sauce, bacon, veg and garlic; Vin Blanc ($17) cooked in white wine, leek, garlic and red onions; and the wildly popular Congolaise ($17), bathed with tomato, chili with a hint of coconut cream and lime ($17).

For dinner, try roasted halibut with procuitto (about time that the pig and the fish finally got together), plum jam, and chimay emulsion. Or perhaps the Canadian accented quail caramelized with maple syrup ("stand on guard for thee…") and orange water, served with crabapples, pistachios, and roasted potatoes. A true Belgian rendition of the Waterzoi tunisian aux fruits de mer is served in up fine style: a bouillabaisse of sea creatures in a tomato, saffron, orange, and basil base on black rice. Should we even discuss the rose water creme brulée? I knew that Belgium was good for more than Van Damme. - R.L.