No related posts.
Cock & Bowl
Nascent restaurateurs Michael and Jacquie Lopez are finally making a go of their lifelong, bistro-owning dreams, launching Cock & Bowl in the old Belgique Gourmand spot.
Chef Bryan Ruongrat will lead the “tiny kitchen”—Jacquie anticipates 60 seats spread out across two dining rooms, a modest bar and street-side patio—revolving around moules frites (think: twice-cooked fries and an array of dipping sauces), made-to-order waffles and a daily prix-fixe plate.
Jacquie has also amassed around three dozen bottled Belgian beers (she says she’s focusing on fruity, Trappist brews) to be served in corresponding specialty glassware.
Open for lunch Saturday and Sunday, dinner Thursday through Sunday.—WR
302 Poplar Alley, Occoquan; 703-494-1180; www.cockandbowl.com
(May 2010)
3 Responses
Jenna Lynn Says:
June 28th, 2010 at 10:10 pm
June 28th, 2010 at 10:10 pm
We went here and were not impressed, maybe its too new yet. We’ll give it some more time (the food seemed not homemade to us), plus we saw a cat on one of the tables outside, yukky!
Ginny Says:
April 22nd, 2011 at 6:12 am
April 22nd, 2011 at 6:12 am
My husband and I enjoyed dinner here yesterday evening. It was fabulous – the outdoor seating was lovely, and the owner and several of the staff went out of their way to pull out the heaters they had stowed away earlier because I expressed concerns about being chilly. The food is excellent – my husband had the steak frites and I devoured the tuna. We then followed it up with the turtle waffle, a crisp, lightly sweet confection topped with premium vanilla ice cream, chocolate glaze, caramel sauce and pecan brittle. The beer list is extensive and authentically Belgian. We will definitely go back.
Leave a Reply
July 25th, 2010 at 3:44 pm
I love the cozy, quirky layout of this establishment, and that the beer menu keeps getting new additions. The outdoor patio is amazing, and frequently you do see cats as they are all over town. As for the food, delish! On my first visit I sat inside and was able to see into the small kitchen. I observed many fresh herbs being cut to order, and each sauce created to order as well. The chef even discussed how the shrimp balls were made, and I even watched as they were rolled in flour, eggs, and bread crumbs. All in all, I really enjoy Cock & Bowl, and will continue to visit frequently.