'Belgium' on Serious Eats

The Best Beers I Drank In Europe

I don't tend to go to a new city to see the sights, I go there to expose myself to the experiences unique to a given area—to feel something rather than to see something. And as a Serious Eater and a beer geek, I feel my way around most towns mouth first. On a trip that began in the birthplace of my personal interest in beer (Rome) and ended in the birthplace of my favorite category of beer (lambic), I expected to drink a lot of beer. Let's just say my expectations were met. More

Where to Drink Beer in Bruges, Belgium

Why go to Belgium? These five words pretty much sum it up: beer, waffles, french fries, chocolate. Now, I'm only certified to speak as an authority on one of these consumables, and as much as I'd like to say that I'm a card-carrying french fry expert, I'm not. I'm a beer guy. So here's my guide to the best spots for drinking beer in the city of Bruges. More

9 Nutty Sweets in Brussels

Amid the moules frite, croquettes au crevettes, magret de canard, and fantastic beer, Brussels is full of many charming chocolate shops. One of my favorite parts about visiting a shop is the complimentary bon bon almost always offered. Here are nine nutty sweets that caught my eye. More

Star Wars-themed Burgers Coming Soon to Belgian/French Chain Quick

Belgian/French burger chain Quick will release Star Wars-themed burgers for a limited time in conjunction with the February release of Star Wars Episode 1: The Phantom Menace 3D in theaters. Three double patty burgers will be available starting in February: the Dark Burger (available until March 1), the Jedi Burger (available until March 5), and the black-bunned Dark Vador (Darth Vader) Burger (available until March 1). The Darth Vader is getting all the attention, of course, because black bun = WTF. I couldn't find a description of the toppings, but I'd guess it's spicy since the red bits look like peppers. More

Cincinnati: Awesome Waffles from Taste of Belgium

I've always known waffles come in many varieties. There's the frozen Eggo-type with an artificial, cloyingly sweet crunch. There are the Waffle House style waffles with a darker golden crust and cakey interior. Then there are the yeasted 'Belgian' variety with deep holes for hanging onto syrup, butter, Nutella, or whatever. There's even the super-thin Italian cookie-type made with cast iron molds over an open flame. At Taste of Belgium's two locations in Cincinnati, chef Jean-François Flechet serves what he calls "the authentic Belgian waffle." The recipe, which is native to Liège, produces a cake-like doughy pastry that reminds me of...well, it's tough to say. More

Serious Beer: DeuS, The Champagne of Beers, Plus Our Favorite Beers of 2009

DeuS is marketed as a top-shelf "divine beverage" somewhere between a beer and a sparkling wine. It's sold in a 750-ml Champagne bottle, at Champagne prices. Brewed in Belgium by Brouwerij Bosteels, DeuS undergoes fermentation and maturation in Belgium, but is then transported to the Champagne region of France, where sugars and yeast are added for refermentation and a long aging, and a temporary cap is put on. More

Serious Beer: Tasting Belgian Dubbels

You shouldn't look at a twelve-ounce bottle of Belgian dubbel and think, "For that much money, I could practically get a six pack of my regular beer." It depends on your priorities (and your regular beer), but this week's tasting convinced me that a single goblet of Belgian dubbel is an experience well worth the expense. More

Breakfast in Belgium

Photograph from ~Ans~ on Flickr Today is the National Day of Belgium, which celebrates the anniversary of Leopold I taking his oath as the country's first king on July 21, 1831. I was a little surprised to find out that Belgians don't really eat waffles for breakfast. It's more of a snack (or touristy breakfast). Instead, Belgians typically eat bread products with marmalades, sliced meats and cheeses, nut spreads like Nutella, and, this is when you have to love them, just a straight-up bar of chocolate. Related Full English Breakfast Breakfast in Paris [Photograzing] The Greek Non-Breakfast... More

Trader Joe's 100-Calorie Chocolate Bars

Candy Blog takes issue with the Belgian part of Trader Joe's new Belgian 100-calorie chocolate bars (0.63 ounce per bar): "Just because the country has a great history and a good reputation for producing good chocolate doesn’t mean that just because it’s Belgian that it’s better, or even good."... More


In Frank Bruni's review of Belgian restaurant Resto he mentions one of the more than 50 beers served: "Order the Kwak, a beverage and a puzzle in one. If you don’t remove its hourglass-shaped goblet from a wood cradle at just the right angle, you go thirsty. And if you don’t return it to the cradle just so, it goes horizontal." A tip for Frank Bruni and anyone else unfamiliar with Kwak: it's perfectly acceptable to keep the glass in the cradle, raising the cradle and glass together to drink. And there's a reason for the unusually shaped Kwak glass. Kwak was first brewed in 1791, in the days of the stage coach. Stage coaches would often stop at an... More

When Dining Rooms Upstage Menus

Novel Noshing: When Dining Rooms Upstage Menus by Fodor's Katie Hamlin discusses six different restaurant concepts from around the world. Most of them are old hat (kitchen tables and conveyor belt sushi, especially) but I'd love to eat at the Fukuoka branch of the Zauo, The Fishing Boat Café chain, a restaurant that has "500 seats on two giant boats "anchored" side by side in the restaurant's massive indoor pond. After casting your pole (there is one stationed by each seat) and making your catch, your fish or lobster is wisked away to the kitchen for proper cooking." (There's also a Belgian restaurant that lifts your dining table 50 meters in the air, but I'm not really one for heights.)... More

Should You Ever Get Lost In The Woods...

The scrambled brains recipe got me thinking that, in the spirit of the season, I should gift the internet with an heirloom recipe for cooked porcupine. A description of this delicacy and its exquisite preparation was related to me by a partly psychotic Belgian ostrich farmer who often gets hungry whilst rambling through the woods. Upon capturing the unfortunate creature, he packs it thoroughly in mud (the soil in the Belgian Ardennes is clay-based). Place the package in the fire; after an hour the ball will have hardened, and you can set upon it with a stick or rock. When it breaks open, the spines and skin will stick to the clay, leaving the steaming viscera ready for finger-licking consumption.... More

More Posts