Granville Moore’s Belgian, American

If my sources are correct, the waits at Granville Moore’s can border on the absurd. Would I wait for two hours to eat moules frites at this former doctor’s office on H Street NE? Only at gunpoint (and even then I’d need some verification that the gunman was known for pulling the trigger). Besides, when it comes to moules frites, Teddy Folkman, Granville’s chef, has a lot of competition these days, from Brasserie Beck to Bistrot du Coin, which might make you wonder if Granville Moore’s popularity is based, in part, on its hip location and Folkman’s appearance on The Next Food Network Star. No doubt. But make no mistake, Folkman and his team know the fine art of preparing mussels and fries. Their shellfish are pan-sautéed in a variety of exquisite liquids that change seasonally, and their fries are double-fried for extra crispiness. This Belgian one-two punch becomes a knockout when paired with a golden, high-alcohol triple or a light, fruity saison or some other bottle from Granville’s all-Belgian beer list.

Next up: Grapeseed