When you first enter the restaurant, you enter into a market featuring local foods and artisan products. It's reminiscent of the traiteurs I used to frequent in Brussels. The second floor contains the kitchen. The Menu MBK Kitchen has a six seat counter space where you can experience a five course menu and interact with the chef and his staff. The third floor is the bistro bar. A beautifully decorated space with a wooden rustic bar which serves drinks, food, and brunch. I highly recommend the Mussels et Frites. They were meaty and tender with a delicious wine sauce that as Chef Keith Cabot describes has been reduced for hours with stock and herbs. Truly delicious.