Zot Stands Out
Craig LaBan tries out the latest Belgian spot in town, the three-month old Zot on the 100 block of Lombard. Despite missteps from the waitstaff and questionable frittes, the mussels are what matters and delivers.
Order up a charcuterie plate and any pot of the 30 or so different kinds of beer-steamed mussels to begin – perhaps the classic Bruxelles style perfumed with smoky slab bacon, leeks and goat cheese; or the harissa-spiced Red Devil to get your lips smoking – and the scene is set for a splendid meal.
Two Bells – Very Good