Photo credit: Neshan H. Naltchayan
He hunts, fishes, rides a Harley and appreciates beer – who doesn’t?
There are 75 brew choices on the menu at his Mussel Bar & Grille at Revel, a 6.3-million-square-foot beachfront resort in Atlantic City – brewed exclusively for him in Belgium.
We’re talking, of course, about Chef Robert Wiedmaier, master of the moules……..most often served with frites – thus, Moules-frites, a popular dish that originated in Belgium.
Mussel Bar was inspired by the old-world roadhouses in Brussels where early in his career he and his fellow cooks went to kick back and relax. “We’d eat mussels, drink beer, and listen to rock and roll into all hours before heading back to the kitchen,” he reminisces fondly.
To no one’s surprise, Wiedmaier was named Washington’s Chef of the Year by the Restaurant Association of Metropolitan Washington in 2009 and now brings his culinary talents & aquatic invertebrates to multiple locations, the most popular being Marcels in Washington, D.C.
Inside Mussel Bar & Grille at Revel:
Belgian cuisine has been marking it’s mark in The United States so we thought we’d take you inside the annual Belgian dinner hosted by The Ambassador and Mrs. Jan Matthysen at their residence.
Robert, Marcel and Bart at The Embassy of Belgium. Photo credit: Brendan Kownacki
Join us for their amazing annual event. Video credit: Janet Donovan
