The restaurant, which bills itself as a “Belgian roadhouse,” was inspired by German-born owner/chef Robert Wiedmaier’s trips to Belgium from his years spent living in Europe. (Mussels from Brussels, anyone?)

“When I was a young cook in Belgium, I went to a place called ‘Poubelle,’ which translates to ‘trashcan,'” says Widemaier, laughing. “All of the cooks went there for mussels, fries, and really loud rock-and-roll. For years, I had in my mind that I wanted to open a place that was accessible to everyone and where you could get a pot of mussels, some fries, and a beer for about $25.”

Of course, mussels (served with spicy Thai green curry, Provençal-style with white wine, parsley, and cream or Mediterranean-style with mushrooms, smoked bacon and cream) play a starring role on the menu.

But in addition to bivalves sourced from Washington State and Prince Edward Island, Mussel Bar will feature a selection of wood-fired meats, fish dishes, Belgian tarts, and a large raw bar, plus a great selection of beer, including a crisp, double-blond beer brewed exclusively in Belgium for Wiedmaier.

With Mussel Bars already established in Arlington, VA, and Bethesda, this will be Mussel Bar’s first foray into the Baltimore area.

“I have always loved Baltimore,” says the award-wining chef, who also owns
Marcel’s and Brasserie Beck in Washington, D.C. “It’s got great soul.”

The restaurant, on the site of the former Townhouse Kitchen + Bar at 1350 Lancaster Street, will be open for lunch and dinner, staring at 11 a.m.

No live music yet, says Widemaier, but plans might soon be in the works.

For more information, call (410) 946-6726.

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