The trademark dish is the "moule pot," essentially a giant pot of steamed mussels, served with frites, traditional Belgian fries, done perfectly crispy on the outside, but soft and potatoey on the inside. Before ordering be warned, one pot will satiate about three averaged sized individuals, or about six skinny individuals.
The pots come come in a vast array of international variations, from traditional Homard, with creamy lobster and scallions, to exotic Thai with grilled pineapple and spicy coconut broth.
I usually go with the paella:
Served with shrimp, Little Neck clams, crawfish, chorizo, chicken and rice in a saffron broth, this dish rivals the fare served in Spanish and Portuguese restaurants. At the top, is a well done paella; Digging further, the mussele content gradually increases. When one finally reaches the bottom, a lovely soup of saffron flavored broth, and leftover bits of mussels, clams, and rice is to be had. It is a good match for the loaves of crusty french bread served with the meal.
Also not to be missed is the Sweet Potato Gnocci.
While I will admit I'm not usually a fan of gnocci, this restaurant's take on the traditional Italian potato pasta is beautifully done. The gnocci has a sweet taste and a nice chewy texture, without the cheese flavor found in many Italian restaurants. The combination of the gnocci with andouille sausage, fresh peas, and rosemary cream makes this starter more of a meal than some of the entrees listed lower on the menu.