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Brasserie Beck - Has anyone been there since they opened?

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  1. I haven't been yet but I'm really interested in seeing their menu and hearing some reviews. I went to their website the other day and they still don't have a menu up :(

    12 Replies
    1. re: Elyssa

      Maybe I will call them today and try to get a copy faxed to me.

      1. re: Elyssa

        They have a copy on Zagat's...

        FRUITS DE MER
        Plateau á la Marcel ½ lobster, 6 oysters, 3 shrimp 3 clams, 6 mussels $48.00
        Plateau á la Beck 1 lobster, 8 oysters, 4 shrimp 4 clams, 8 mussels, 4 Taylor Bay Scallops $69.00
        Seasonal Oysters West Coast Oysters, On the half shell served with an apple & shallot Mignonette Market Price
        Steamed Mussels {served with Belgian Frites} $17.00
        White Wine, Garlic & Parsley
        Curry & Apple
        Tomato & Basil
        Fennel & Chorizo Sausage
        Ghent Mustard & Dill
        IN HOUSE CURED SALMON
        {served with pickled eggs, celery Remoulade & toast points}
        Ghent Mustard & Dill
        Ginger & Coriander
        Chimay & Molasses
        Price: $16.00
        SALADS
        Salad Frissée, Lardons, Egg en Croute & Sherry Vinaigrette $10.00
        Spinach Salad with Caramelized Shallots Blue Tag Cheese & Mustard Vinaigrette $10.00
        Tomato, Avocado, Pink Shrimp Hearts of Palm & Maria Rose Sauce $12.00
        Bibb Salad with Roasted Beets & Creamy Ghent Mustard Dressing $10.00
        Napoleon of Vine Ripe Tomato Pipe Dream Goat Cheese & Scallion Balsamic Dressing $11.00
        MAIN COURSE
        Roasted Pork Loin, Confit of Cabbage & Mustard Sauce $16.00
        Beef Carbonnade Flamande $18.00
        Chicken Waterzooie $17.00
        Roasted Monkfish, Peppers & Olives $19.00
        Grilled Trout in a Lemon Caper Sauce $18.00
        Roasted Rabbit Loin in Kriek Beer $18.00
        Duck Congolese Style $19.00
        Grilled Beef Steak, Green Pepper & Cognac Sauce $22.00
        Pan Seared Alaska Salmon in a Curry Fennel Sauce $18.00
        Coq au Vin $16.00
        Flemish Seafood Stew $16.00
        Lamb Shank with White Bean Cassoulet $20.00
        Choucroute "En croute" $20.00
        Crispy Skate Wing á la Jacqueline with Garlic Spinach $19.00
        Chef's Table
        In front of the Pass!
        Gourmand Five Course Feast $75.00 pp
        {min. Price: $8.00 persons}
        ~ or ~
        Price: $100.00 pp beer/wine pairing
        STARTERS
        Leek and Potato Soup $9.00
        Pea Soup with Veal Cheek Meatballs $11.00
        Shallot and Onion Soup $9.00
        Curry Cream of Endive Soup $9.00
        Brandade of Codfish $11.00
        Charcuterie Plate $22.00
        Warm Tart, Caramelized Onions, Smoked Ham, Gruyere Cheese $9.00
        Liver Parfait with Ruby Red Port Glaze $8.00
        Braised Pork Belly & Rice Beans $10.00
        Roulade of Duck Confit, Barley & Pea Shoots $10.00
        Lamb Sausage with Lentils & Frisee $11.00
        Toasted Garlic Baguette with a Fricassee of Mushrooms $9.00
        Shrimp Croquettes {2} $11.00
        Steak Tartare $16.00
        Country Paté $10.00
        Mussels Gratin $13.00
        SIDES
        Belgian Frites with Mayonnaise
        Gratin of Endive
        Gratin of Cauliflower
        Stompe {Root Vegetable Puree}
        Caramelized Brussel Sprouts
        Potato Gratin
        {with Pork Belly add Price: $4.00}
        Potato Puree
        Peas & Carrots
        Price: $7.00
        CHEESE COURSE
        {3 piece tasting portion} Price: $10.00
        Chimay, Petit Basque Mimolette, Extra Aged Gouda Edam, Reblochon, Chevré & other daily specials
        DESSERT
        Flemish Rice Pudding
        Pear Tarte Tatin & Cinnamon
        Honey Ice Cream
        Gateau of Chocolate
        Ouef a lá Neige
        Belgian Bread Pudding
        Caramel Cheese Cake
        Assorted Ice Cream & Sorbets
        Price: $7.00

          1. re: buckeye

            Anyone have any idea what "congolese style" means?

            1. re: LulusMom

              I've made Peppersteak with a Congolese Sauce (Steak au Poive Congolais) and that included a mignonette of green peppercorns, Armagnac and creme fraiche. Beck is supposed to be a mix of French and Flemish dishes so it might be the same sauce.

              1. re: MakingSense

                Wow, that sounds incredible, and I'm a sucker for duck. Thanks for the info, I think you've decided for me what I'll have when/if I get there.

              2. re: LulusMom

                I ate at Beck last night and had the duck - it's in a sweet/spicy sauce with currants, dried apricots and (I think) cumin. Served over couscous and has almonds sprinkled on top. It was absolutley amazing! There were four of us and we liked every single dish that came to our table. The smoked salmon starter was particularly good. Great beer and wine selection as well, with some good wines under $30. Our service was great, the staff knowledgeable about the dishes and great with recommendations.. A friend who couldn't make it at the last minute called the restaurant and had them bring us champagne, and the staff was very nice about it, and sent the birthday girl's dessert to our table with a message piped in chocolate on the plate and a candle.

              3. re: buckeye

                Ooooo thanks! So helpful. I forgot to even check there. Doesn't seem to be too pricey and looks quite good. I'm interested to hear some reviews from fellow hounds.

                1. re: buckeye

                  WENT LAST NIGHT. Unfortuanately we didn't get a reservation--it was a last minute decision. Grabbed seats at the bar and shared the mussels in the white whine & garlic sauce--YUM. It was a very gernerous portion and comes with a nice serving of excellent french fries, along with 3 mayo-based sauces (plain, curry, and tomato). I recommend the curry but the others were good too. There was plenty of sauce left to dip the delicious french bread in to sop up the goodness. And they had some great belgian beers, including a Framboise (raspberry-flavored)...it's a bit girly, but really good IMO. I look forward to returning and exploring more of the menu.
                  The bar scene was hopping. There was a long table near the bathrooms which one group was trying to hoard for themselves but we finagled our way to a few seats at the end of the table. By the time we left (9:30-ish) the place was simmering down...

                  1. re: KWynn

                    Our first real report!!

                    It sounds promising. Anyplace with good frites and different tasting mayos I can get excited about. (I'm a major sucker for the perfect french fry...so far the winner is Poste).

                    I'm planning on checking it out in a month or so....although it doesn't sound like they have too many glitches at the moment.

                    1. re: Elyssa

                      If you are a sucker for the perfect french fry.... in Philadlephia you must try Rouge on Rittenhouse Square!... :)

                      1. re: BRI328

                        I went to Beck for lunch today. Sat at the bar -- very friendly server, who convinced me to try the mussels in curry/apple sauce versus the white wine. I'm not a fan of sweet/savory, but the apple was restrained. Very rich, very yummy. Most (but not all) of the mussels were huge and succulent. Bread to die for (really warm from the oven, not just warmed over; perfect crust). Frites came with three mayo's -- a Belgium fancy for extra grease that I fiud tolerable only with tiny swipes of the mayo (of course the curry flavor worked best with the mussels). Also, as I felt with the frites at Keller's Bouchon in Vegas (dropping names here), the Beck frites are (to my taste) just McDonald fries at their very best. That didn't stop me from making a serious dent in the generous portion. Back to the mussels -- while the curry sauce was wonderfully tasty, it was less than optimal for bread sopping -- on the bread it tasted too strong. On the mussels, just right. And as I said, the bread was wonderful as is, or with the fine butter.

                        As a fan of Marcel's I'm looking forward to coming back and trying more dishes. And the beer!

              4. The original comment has been removed
                1. Pardon my ignorance, but where is this located?

                  2 Replies
                    1. re: bropaul

                      Becks Brasserie is located at 1101 K St. NW
                      www.beckdc.com

                    2. dcist.com posted a review yesterday.

                      http://www.dcist.com/archives/2007/05...

                      Also, another Belgian beer-and-frites place called Dr. Granville's Brickyard is opening soon on H Street NE. And with Belga Cafe on 8th Street SE, the city will soon be awash in Belgian restaurants.

                      http://frozentropics.blogspot.com/200...

                      1. I was there Friday night. The place was mobbed; the experience was rather negative. As a fan of Marcel's, I was very disappointed.

                        We had 9:00 reservations for four. We weren't seated until 9:30. They were woefully understaffed and didn't have it together. Nothing came timely. Our waiter (the guy with the strangest hair you've ever seen) was trying, but he just wasn't up to it.

                        The food was just okay. I had the "onion and scallion soup," which the waiter said was French onion soup style but really was not, and was not great. The steak with the peppercorn sauce was fine -- neither very good nor very bad. (The accompanying fries, were the best I've had in the city -- better than Poste's, and like Les Halles' were many years ago). We were not inspired to have dessert.

                        I recommend waiting several months before trying Brasserie Beck.

                        1 Reply
                        1. re: mnadel

                          Another vote for waiting 90 days after opening before going to a restaurant. I can't think of a single decent restaurant that had its act together their first month. The best ones do A LOT of fine tuning in that time, from staffing to dishes to management.