Leopold

The room at Leopold is lovely and quiet, but the menu is lovely and loud: Chef Jeffrey Hedin has filled it with lots of Belgian beer-hall staples like his excellent mussels (with subpar frites), spot-on steak tartare and peppery rabbit terrine. The small plates fare better than the big ones (braised short rib has excellent texture but lackluster flavor), but even the small plates may taste better if you eat them at the bar—which is where we Americans have been trained Belgian food is supposed to be consumed anyway.