About Brasserie Beck
Robert Wiedmaier’s vast beer bar and Belgian restaurant draws
well-heeled brunchers with its excellent cocktails and versatile menu.
Breakfast items include a lemony soufflé pancake served in a skillet with
a pitcher of blackberry-maple syrup and a spinach-and-Gruyère omelet
folded just so. Better still are the seafood offerings: buttery escargots
sizzling in their shells and five preparations of moules frites (the
white-wine-sauce is our pick for daytime dining). Little details—such as
coffee served with a rock-sugar stirrer and a biscotti—add to the charm.
Saturday and Sunday 11:30 to 4.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
