Leopold

The room at Leopold is lovely and quiet, but the menu is lovely and loud, packed with Belgian beer-hall staples like excellent mussels, spot-on steak tartare and peppery rabbit terrine. The small plates fare better than the big ones (braised short rib has excellent texture but lackluster flavor), but even the small plates may taste better if you eat them at the bar—which is where we Americans have been trained Belgian food is supposed to be consumed.