About Brasserie Beck
Robert Wiedmaier’s soaring space is as charming as ever, from the clocks evoking European rail stations to the gorgeous display of fresh catches from around the world. The kitchen privileges familiarity over novelty, while the strapping portions of bistro cooking speak to Belgian traditions—as does the hearty rusticity of this sprawling menu of carbonnades, braised meats, and mussels. The moules frites come drenched with a rich Bolognese—a brilliant stroke. The wine list is excellent, but the emphasis is on beers, and the list of Belgian tripels, sours, and the like is encyclopedic.
Don’t miss: Shellfish platter; raw littleneck clams; beef carbonnade; croque madame; mussels with red curry; cassoulet; French fries; chocolate gâteau; Belgian waffle.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
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.
