Went to Belga last night with my brother and sat at the crowded bar for dinner. Loved the duck foie and my steak frites were good. The steak was perfect, but the frites were kind of uneven with some over-fried, some under-fried, and some just right. My brother's lamb loin "PH" (after some exasperation over being asked, our server did some research and told us the initials stood for Piet Huysentruyt, a restaurant where the chef got his chops back in Belgium) looked beautiful and must have been good as I only got to taste a tiny morsel. I was pleased to get to meet Chef Vandaele. The service at the bar was shaky, but they were obviously buried in the weeds. The GM, Ann?, came up to us to ask how things were going and I related this to her. She was very diplomatic and professional about it. I'm sure they'll smooth things out over the next few weeks. I look forward to returning soon! The place has some real potential-- finally something good in my 'hood!