Service was a wreck, but Cheryl and Co. were personally able to ask the "owners" -- how did Cheryl know them? -- about a dish. The thing that makes Tripel "capable of great things" and "proves it has passion and heart" is the "initiative" of housemade sauerkraut (salt and cabbage, left alone), though Cheryl, when not being "whisked away to the cozy bars of Brussels" we all know so well, still finds it "notable" that a new restaurant, in 2013, would not serve "mushy trash." A brasserie with a "great location" is bizarrely and ponderously compared to a failed national government, yet the "quintessential Belgian food" of mussels, of which there are a "variety," Cheryl gives just one dismissive belch. Also, there's a "good beer list" at a Belgian place.
Should St. Louis expect more from its restaurants or more from its reviewers, or both?