Park Side Brasserie

Brussels is sometimes criticized for lacking ambition. This is not the case with Park Side Brasserie which has clearly reached the heights of the "gastrodomes" – those places where you can count the place settings by the hundred - as seen in Paris, London or New York. Upscale tables occupy two levels around an imposing bar on which falls a crystal shower of light rain. Below your feet the cellar is transparent - we are reassured that wine selection is not – an added feature in this impressive temple. Megalomania? Decor-wise maybe ... except that, unlike some addresses of this type who lay out the red carpet, Park Side Brasserie does not let up when it comes to the menu. No chance of that.
Behind the place is Henri Baeyens, mentor of Lola, an address that is permanently listed as the absolute model of a brasserie in tune with the times. There is also Christian Vanden Bogaard (formerly of Adrienne). And let's not forget the culinary keystone, Donald Loriaux, a renowned chef who here defends both popular food – with dishes such as the veal cheek simmered in Palm beer and biscuit - and clever stuff like the memorable roasted Breton Coquilles St. Jacques with chanterelles and white winkle butter.