Street Frites

Belgian-American cuisine, where you'd least expect it

sausexterior©2011susanogan-3Photo: Susan Ogan

T

he Government Center area may be known for its Irish bars, seafood joints, and the Italian food of the nearby North End, but Saus Boston is sweetening things up in the neighborhood with the the unexpected combination of Belgian-American fusion, served up Belgian-street-food-café style. Menus don’t come any simpler or tempting than this, with the likes of Belgian Liège waffles. But the specialty here (yeah, we know, invented by the French and not the Belgians) is the pomme frites—peeled, cut, soaked, and fried in a process that takes a full day—and the secret is the 10 dipping “saus”es that come with them. Absolutely everything is homemade, including those dips, which, true to Belgian tradition, are largely mayo based. We’re sticking with the best secret of all in this place: the bacon parmesan sauce. Sacré bleu! Montorio

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There are more than 800 beers produced in Belgium, whose citizens consume an average of 150 liters of beer per person per year.

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