Restaurant
Chambar
October 1, 2009
Success hasn’t spoiled this much-lauded Belgian eatery that plays to a packed house every night. Start with pan-seared diver scallops, vegetable jardinière, roasted hazelnut vinaigrette, and spiced chorizo ($15) as a prelude to the otherworldly lamb shank tagine (braised slowly in honey, figs, and cinnamon, $28). Unique Belgian brews flow and their advanced cocktail program sets the industry standard. And when your friend asks for a taste of your moules frites ($21)—simmering in a savoury broth of white wine, lardons, and sweet spring onion—just tell them to get lost.
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