WY by Bart de Pooter, Brussels, 4/25/17

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Exterior

WY is a good-sized restaurant located in a Smart Car dealership.  It started 5 years ago in a Mercedes dealer that was taken over by Smart Car, and many of their materials still reference Mercedes.  I am putting it in out-of-order as there is a time limit to be able to visit there – they are closing May 20th, when the dealership closes.  There was a possibility to move the restaurant but management decided not to because the location was not in town.  It’s still serving tasty food and wines are half price so it’s a good deal if you are in the area.  

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sign outside
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inside
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Frankie checked out the cars

The large kitchen has a glass wall mostly separating it from the dining room.  Also available are a private party room and patio dining.  A couple of cars sit upstairs at the entry but most of the autos are downstairs where the bathrooms are located. The large tables are well spaced and the room is decorated with lots of plants.  Soft background music plays and while there are no tablecloths the linen napkins are shaped in a large rectangular which stays easily put in the lap.  Service is attentive and friendly and mostly spoke good English.  They offer a tasting menu only and you can choose 5 or 6 courses at dinner.  At lunch you have the additional options of just 3 or 4 courses.  We chose the 5 course menu.

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room opens into kitchen
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interior
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interior
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table set up
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menu cover
menu
menu
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closing
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Frankie and a Smart car

 

Tables are set with chips of tomato, cheese or mushroom flavors and a creamy dip.  All the chips were tasty but I particularly liked the mushroom ones.  The dip didn’t have a lot of flavor but was a fun snack.

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chips and dip
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Frankie checked out the table snacks

 

The amuse bouche was asparagus with crunchy crumbs and some tasteless goo.  It was an okay snack.

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asparagus and crumbs

 

Fingerfoods were a glass of Gaspacho of green asparagus and sorrel.  It did taste like a traditional tasty gazpacho but the color was not the best.  It was served with crispy green asparagus, avocado and lime on a cracker.  Here the avocado was way too hard and unripe and the cracker was not crisp.

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Gaspacho of green asparagus and sorrel
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from the top
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crispy green asparagus, avocado, lime
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Frankie posed on the plant stand

 

Bread and butter are next and the butter is lightly salted.  Another spread is made of beef cheeks which tasted better than it looked.  The bread which seemed to contain some wheat flour was not real crispy on the exterior but was still good.

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bread
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beef cheek spread and salted butter
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beef cheek spread
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Frankie tried the cheek butter

 

First course was veal tartar with anchovy, young salad and peas with a large dot of parmesan foam. It is coated with a vineigrette sauce and there were some carpaccio-like slices beneath the medium sized chunks of veal.  It almost tasted slightly cooked, but either way it was very tender and tasty. The peas were a nice fresh touch but the parmesan foam was too mildly flavored.

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Veal tartar with anchovy, young salad and peas
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closer
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wine
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waiter’s selfie
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Frankie thought she looked nice on the black chair

 

White asparagus from Werchter were served with an egg and grey shrimp.  The egg was softly cooked  and added a nice richness to the plate. The asparagus had a bit of bitterness, which they sometimes get, but overall when all ingredients were mixed together it was very nice.

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Asparagus from Werchter with perfect egg and grey shrimp
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closer
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egg yolk
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Frankie approved

 

For the meat course there was a choice of BBQ ribeye or pork tenderloin.  We chose the 40 day aged Holstein ribeye.  It was served with thyme, rosemary, eggplant, mushrooms, tomato and marrow.  The marrow was used to make the sauce and the mushrooms were Portobello which were plated on top of the eggplant.  Served alongside was a mixture of onions and pine nuts.  The beef was cooked nicely rare and a bit chewy but still had a beefy flavor.  The onion mixture was quite good but the eggplant was just okay.  The marrow sauce made a good enhancement for the beef.

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BBQ Ribeye Holstein, 40 days matured, grilled on green egg barbecue with thyme and rosemary, eggplant, mushrooms, tomato and marrow
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closer
onions and mushrooms
onions and mushrooms
beef closer
beef closer
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eggplant
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Frankie found a plant

 

The first dessert was rhubarb with roses and meringue.  It also tasted like a bit of raspberry was in there too. The meringue was in the shape of sticks and made a nice crunch for this sweet and fruity dish.  Good tastes and textures here.

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Rhubarb with roses and meringue
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closer
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another angle
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Frankie found a case of “Smart” balloons

 

The second dessert was a Mille-Feuille of strawberry and yoghurt.   It also contained crispy cookie bits, nuts (cashews and peanuts) and chocolate ice cream.  It was a good sweet finish to the meal.

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Mille-Feuille with strawberry and yoghurt
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closer
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strawberry
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Wonderful waiter Vincent Collard and Frankie
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kitchen
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wine storage
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Chef Benjamin Belot and Frankie

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