Brabant Belgian Brasserie, New York

"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.