Mussel Bar
There are mussels out the wazoo, of course, and comfort food in the form of braised pork shank with collards. But Robert Wiedmaier’s Restaurant Week specials also include some lighter fare options, such as a Maine scallop crudo with kalamansi lime, trout roe and cucumber; or a salad of pears and Brussels sprouts with fennel, frisee, radicchio, blue cheese, walnuts and honey-sherry vinaigrette. The spicy Thai curry mussels are a fan favorite, and for a plant-based alternative, you can swap out the shellfish for tofu. //800 N. Glebe Road, Arlington (Ballston)