Details

Brasserie Beck

1101 K Street, NW
Washington, DC 20005

202-408-1717

Neighborhood: Downtown

Cuisines: Modern, Belgian, Breakfast

Opening Hours:
Open Monday through Thursday 11:30 AM to 10 PM, Friday and Saturday 11:30 AM to 11:30 PM, and Sunday 11:30 AM to 10 PM.

Wheelchair Accessible: Yes

Nearby Metro Stops: Mt. Vernon Square/7th St.-Convention Center, McPherson Square

Price Range: Moderate

Noise Level: Chatty

Reservations: Recommended

Website: http://www.beckdc.com

Best Dishes:
Lamb sausage with lentils; pea soup with veal-cheek meatballs; frites with three mayos; mushrooms and spaetzle with a poached egg; coq au vin; snails; black-currant-and-fig clafoutis.

Special Features: Wheelchair Accessible, Valet Parking Available, Weekend Brunch

100 Best Restaurants 2010: Brasserie Beck

No. 80: Brasserie Beck

Cuisine: Vegetarians and believers in portion control will find little to like about this buzzing den of immoderation, perhaps the finest of the area’s growing contingent of Belgian-inspired restaurants. Chef Robert Wiedmaier’s menu abounds in burly servings of beef stews, lamb sausages, and roasted rabbit—even salads sport bits of pork. Just as hearty is the Belgian-dominated beer list that’s as thick as a novel and closely managed by a suds sommelier.

Mood: A gleaming open kitchen is the backdrop for a frenetic dining room, where cooler-than-thou servers cater to hungry beer lovers and celebratory groups, while gaggles of young professionals swarm the granite bar at happy hour. In summer, try the patio for a quieter scene.

Best for: Celebrating with a large group—you don’t have to worry about being too loud, and dishes are easy to share.

Best dishes: Buttery lentils supporting a house-made lamb sausage; triple-fried frites, herb-dusted and served with three mayos; garlic-happy mushrooms and spaetzle with a crunchy baguette slice and a warm poached egg; coq au vin, liberally scattered with bits of bacon; fried-parsley-flecked snails; a soufflé-like black-currant-and-fig clafoutis.

Insider tips: Resist the allure of the steamed mussels—more-flavorful pots are to be found elsewhere. Instead, splurge for Wiedmaier’s house-made charcuterie.

Service: •½

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

See all of 2010's 100 Best Restaurants