B Too, originally planned for December 2012, is now going to be debuting this April. The new opening date for "Top Chef" contestant and Belga Cafe owner Bart Vandaele's restaurant was announced yesterday, and there are now some additional details on what to expect from the chef's second local foray into Belgian cuisine.
The two-level restaurant will take a look at the impact that rule from foreign countries, including France, Germany, Spain and Austria, had on Belgian cuisine, along with a bit more of a modern focus than the classic Belga. Dishes range from baby back ribs with avocado mayonnaise to foie gras terrine and creme brulee. Other menu items are a selection of mussels, waffles from a waffle bar, braised rabbit, whole pheasant and more.
The restaurant will have seating for 175 people, spread out over a dining room, kitchen bar, chef's table, waffle and frites bar, private dining area nicknamed the Board Room, and additional bar seating. The Spanish-designed Josper oven is the only of its kind in D.C., and can reach up to 900 degrees for charcoal cooking (Vandaele will use it for dishes like roast lobster and steak). The space was designed by architect Ziad Elias Demian and D.C.-based Belgian interior designer Natascha Folens. Accents range from chandeliers to statues of animals, as well as handmade porcelain dishes made specifically for B Too.
B Too will have its own house beer, (Update: Vandaele is currently at work on his own recipe, and may collaborate with a brewery), as well as a beer-based cocktail on tap, Belgian wines, and cocktails made with the Belgian spirit genever.