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.
- Split-pea soup with veal meatballs
- Endive salad
- Croque monsieur
- Duck lasagna
- Goulash with egg noodles