Seafood professionals who’ve attended the European Seafood Exposition would feel as if they’ve been transported back to Belgium just by setting foot in Chef Robert Wiedmaier’s newest spot in Bethesda, Md. Mussel Bar has the “din of a Brussels drinking hall,” the chef proudly claims, and that’s no accident. The gastro-pub pays homage to Wiedmaier’s Belgian heritage and the hearty foods and beverages he grew up enjoying.
Mussel Bar, which opened in June, is only one restaurant in Wiedmaier’s greater-District of Columbia empire. Other establishments include Marcel’s, Brasserie Beck, Brabo and The Tasting Room. All of them share one very simple philosophy: To butcher whole animals and let nothing go to waste.
Click here to read SeaFood Business Associate Editor James Wright’s interview with Wiedmaier, which appeared in the December issue of SeaFood Business magazine.
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December 29, 2010
