New York

This "detailed recreation" of a Belgian brasserie joins midtown via a chef/chicken wing specialist and maple syrup aficionado armed with a shload of Belgian brews (Chimay Blue, Delirium Tremens, Kwak, plus 60 more...) and grub ranging from mussel pots (like Bangkok w/ sweet chili 'n scallions) to beer-infused pork and beef meatballs. There's also a 'til-4a menu sporting boursin dip-equipped red "Duvel" chicken wings, and the Uitsmijer: a sunny-side egg, ham, and Fontina-topped open-faced sandwich, definitely not the only thing openly faced at 4a.