About Brasserie Beck
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.
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 Petworth.
