Like a group of addicts being introduced to a new designer drug, Washingtonians suddenly can’t get enough of Belgian cuisine. Mainlining mussels, fries and Trappist ales has seemingly become a weekend must. And the market’s been responding, opening ever-more delightful restaurants to feed the disease — Belga, Marvin, Dr. Granville Moore’s, Brasserie Beck and now, Et Voila.
The tiny dining room in the Palisades is the brainchild of chef Claudio Pirollo, formerly the personal chef to the ambassador of Ireland, and pastry chef Mickael Cornu.
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