Being waited on in a restaurant makes you feel like royalty, only without the abiding hatred of democracy. Feast in comfort with this Groupon.
Choose Between Two Options
$32 for waffles and beer for two (up to a $68 value)
- Two specialty Belgian waffles (up to a $32 value)
- Two draft beers or two beer paddles with four 5-ounce tastings each (up to a $36 value)
$62 for waffles and beer for four (up to a $136 value)
- Four specialty Belgian waffles (up to a $64 value)
- Four draft beers or four beer paddles with four 5-ounce tastings each (up to a $72 value)
Groupon holders will get to choose from specialty waffles that are not on Brabant's regular menu: the classic Belgian waffle, with strawberries, whipped cream, and chocolate sauce; the Adolphe Sax, with hazelnut, praline, and bourbon-caramelized bananas; the Hepburn's, dressed in clementine-balsamic glaze with fresh orange slices; and the Van Damm It's Good, served with honey-glazed ham, syrup, and honey.
See the regular menu, which includes the beer list.
Brabant Belgian Brasserie
"If beer defines brasserie," The New York Times said, "Brabant Belgian Brasserie [...] is right on target." The publication lauded the restaurant's 60-beer list, and was impressed by their dedication to acquiring the uniquely appropriate glass for each brew. Those unschooled in the extensive selection won't feel lost, though, as the list includes a brief description of each of the Belgian brews. It begins with brands that are likely familiar, including Stella Artois and La Chouffe, but quickly darts down the rabbit hole toward more obscure Trappist ales and specialty beers, including St. Bernardus Prior, an ale described as having a "nutty maltiness with a sweet-sour finish."
Chef-owner Armand Vanderstigchel once told The Wall Street Journal that, in the spirit of gezellig—a Belgian-Dutch phrase that implies unending hospitality—that they "never rush anybody out." The food menu and the super-glue covered chairs almost certainly play into guests' willingness to hang around, as it is rooted in indulgent European dishes sometimes adorned with unexpected ingredients. At brunch, bellinis and screwdrivers accompany plates of Flemish benedicts with smoked duck and beer-braised short-rib stew. The succinct dinner menu is, of course, Belgian-centric, featuring entrees such as vol-au-vent, a chicken stew with bacon and pearl onions in a puff pastry.
316 East 53rd Street
New York, New York 10022