Cuisine:

• Brew, Pubs, Microbreweries
• Belgian
• French

Brasserie Beck Description:
Beautiful people cluster at the door, at the bar, and on every available inch of floor space, drinking, nibbling, chatting, and possibly waiting for their seating. What's the draw? Robert Wiedmaier's cooking, a delightful and beguiling composite of Belgian and French flavors served forth with American sparkle. The second of his DC restaurants, Brasserie Beck offers topnotch DC dining from the fresh mussels poached in a broth accented with wine, curry, garlic and fennel. You'll want plenty of the fresh, hot bread for soaking up the poaching broth---either that or a straw. We also suggest the braised pork belly, a wedge of creamy pork roasted until tender and melty. But for starters, nothing tops the roulade of duck confit, a supremely rich offering of braised duck leg meat stirred with pâté and crisped just before serving. Entrées hit all the high marks, from coq au vin and grilled beef steak with green peppercorns to roasted rabbit loin and crispy skate wing, plus a seafood bonanza platter with lobster, oysters, clams and shrimp. But our favorite will always be the choucroute "en croute," a dish of flaky pastry, pork, sauerkraut and seasonings baked until just fragrant, and ready to devour. Wiedmaier is renowned for his desserts, but none can trump his caramel-rich pear tarte Tatin, a triumph of sweetness over calories. On the other hand, wouldn't a wedge of caramel cheesecake satisfy the inner glutton? And to top it all, check out the 100 or so Belgian beers on hand.


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