Brasserie Beck: Best of Breakfast and Brunch 2012

Brasserie Beck: Best of Breakfast and Brunch 2012
Drizzle Brasserie Beck's lemon-soufflé pancake with blackberry syrup.

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.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Anna Spiegel
Food Editor

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.