Brasserie Beck

Frommer's Review

The doors opened in April 2007, the place started rocking, and it hasn't stopped. Chef Robert Wiedmaier's West End restaurant, Marcel's, is one of the best fine-dining establishments in the District. Beck's, which, like Marcel's, is named for one of Wiedmaier's young sons, has immediately taken off as one of the city's best bistros and hot spots. Like other new restaurants -- for instance BLT Steak, Urbana, and Central -- the bar scene is a crucial element of both ambience and popularity, and Beck's beckons, seating 21 people at its huge marble-and-walnut bar, and handling many more beyond that. Restaurant design also plays its part: Beck's features an attractive open kitchen of glass, steel, and cobalt blue tiles, and the overall feel of a large train station, with large round clocks on display beneath 22-foot-high ceilings. But in the end it comes down to the food, and here, Beck's pegs it: Belgian tastes of in-house cured salmon, beef carbonnade, steamed mussels served three ways, frites, duck confit, lamb sausage, and the list goes on. Beer lover's bonus: a large assortment of Belgian beers on tap and by the bottle.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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