Antwerp, Belgium’s Appelmans Brasserie isn’t patronized solely by tourists; locals also favor it. It’s easy to understand why — service is swift and attentive (not a universal thing), the fare consists of classic dishes presented in a modern fashion and the atmosphere is cozy, not corporate. I was very glad to be hosted to be able to experience it!
Dress is casual and there’s a stripped down to a former era vibe: exposed ceilings, brick, copper.
They have lots of local beers on tap . . . in case you have only tried light Belgian style beers with an orange in it or perhaps the super dark ones they use in Carbonnade, they’ve got many, many styles. I tried a dark beer made in Antwerp: Bolleke. It was hearty without being bitter or too heavy.
Then, I tried one of the famous Belgian steaks. I was warned that it would be different from an American steak — that they too like American steaks — but that since Belgium doesn’t allow any hormones or whatever in their beef, it would be tougher. I don’t know about all that, since we have organic beef available here, too. I suspect that because their cows aren’t eating sweet corn like ours do, they’re much, much leaner.
At Appelmans (and other places in Belgium), you get to pick a rich sauce for your steak . . . again, I suspect because the meat is so lean. Very traditional is the Béarnaise sauce, generally flavored with tarragon and lots of it. Appelmans serves a generous portion in a gravy boat.
Along with the steak comes a neat deconstructed Caesar salad, arranged like a flower or boat or something. I liked the twist on a classic. Also, the steak came with frites, which are usually served with a thick, creamy, homemade mayo.
I also learned that a “Russian latte” has half milk and chocolate sprinkles.
Luxe & Down-Home Cuisine/Culture/Travel/Style 