Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Brasserie Beck

1101 K St. NW (11th St. NW) Send to Phone
Robert Wiedmaier's Belgian-French cooking in a highly diverting setting.


Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.

* Click here for rating key

Brasserie Beck, Washington, DC

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Brasserie Beck Restaurant Review

: 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 seat. 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, as in 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.

10-Year Tawny Port, Ramos Pinto, Quinta de Ervamoira

In GAYOT's latest Wine of the Week learn about the origin of Port wine, its grape varietals, its various types and then read the review of a 10-Year Port.


GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.


The charm of Provence right on your table.

Read the article and see photos.

Proper Hotel Santa Monica RooftopThe view is not the only reason to dine at Calabra in Santa Monica, CA.

Read the review and see photos.