100 Very Best Restaurants 2013: Brasserie Beck

Photograph by Scott Suchman.

Robert Wiedmaier’s big, brash brasserie is all about beer and
Belgian comfort fare. A large bar—popular with lawyers and lobbyists—gives
way to a gleaming exhibition kitchen and dining rooms with mahogany
booths.

Wiedmaier, who has amassed a restaurant mini-empire in the last
few years, has gone back to his Flemish roots here. You’ll even find one
of his boyhood culinary triumphs, a Gruyère-spinach omelet, at brunch. The
cuisine is shored up with a prodigious list of Belgian brews—Duvel and New
Belgium Tart Lychee are among those on tap. There’s a well-thought-out
wine list as well, and if you don’t finish a bottle, they’ll reseal it and
slip it into a to-go bag.

Don’t miss:Duck confit; beef
carbonnade; bacon-and-truffle mussels and fennel-and-chorizo mussels;
sautéed skate; fries with curry mayo; chocolate gâteau.

Open: Monday through Friday for lunch and dinner, Saturday and Sunday
for brunch and dinner. Moderate.

100 Very Best Restaurants 2013

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.