About Brasserie Beck
Belgian-born chef Robert Wiedmaier returns to his roots at these lively brasseries with prodigious beer lists and menus covering miles of culinary territory. Besides plump mussels in various guises—the Mediterranean with chorizo and fennel is the sleeper hit—there are well-crafted Flemish classics such as carbonnade (beef braised in dark beer) and skate wing with brown butter.
Beer is the ideal mate for food this robust (we like the heady Westmalle Trappist Dubbel). And if chocolate is your thing, mousse gâteau, that often underwhelming sweet, is deeply satisfying here—Belgium is known for its chocolate too, after all.
Don’t miss:
- Split-pea soup with veal meatballs
- Endive salad
- Croque monsieur
- Duck lasagna
- Goulash with egg noodles
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.
