Forks and Dorks

Brasserie Beck

Step into the doors of Brasserie Beck and it’s like you’ve hopped on board a train to Brussels.  White marble floors dotted with bistro-style tables and chairs, clocks that display the times of various countries across the world set the ambiance. Pass by the bustling open kitchen to watch the chefs prepare a multitude of delicious looking meals – smells wafting through the air – and you will likely have your inspiration for your meal.

If it’s a beer heaven you seek, you’ve come to the right place.  If it’s hearty and delicious Franco-Belgian fare you seek, you’ve come to the right place.

The Beer BOOK includes more than 100 Belgian brews, and many unique offerings you can’t find anywhere. Just this month, the current General Manager and Beer Sommelier here- Thor Cheston was knighted in Belgium as a part of the Knighthood of the Brewers’ Mash staff (Belgian brewers’ Guild) – one of the four knights of Belgian beer in DC!  The original beer sommelier of BBeck was also a knight (talk about a lineage!) To ensure the full experience – each beer here is presented in its own unique glass to enjoy the way it was intended to be by the brewmasters. If you’re not sure what to order, ask your knowledgeable wait staff, or step it up for a consult with the beer sommelier and he should be able to guide you through the menus.

I ordered what most of the happy-hour goers had in hand – the Bavik Lager with a creamy white head, and a ever so slight floral citrusy bouquet.  A safe beer I must confess – but very easy to pair with all courses of my meal brewed in the German pils style . My dining companion had the Equinox de Printemps which had a sweet malty flavor profile with a kick of maple flavor. Kind of a thicker beer, which helps to mask somewhat its 9.5% alcohol content!

Badass chef/owner Robert Wiedmaier – whips up delicious hearty uncompromisingly Belgian foods to go with some of these legendary Belgian beers.  In the words of my dining companion, “They sure don’t skimp on the flavor here!”

Moules Frites and Belgian beers were the primary draw for our dinner.  Our order of the chorizo and fennel variation did not disappoint.  Served in a creamy sauce speckled with hefty pieces of spicy chorizo and still crunchy fennel – the juicy, briny, and bright orange bivalves were the star… although the chorizo did give it a good run.  Being the minimalist that I am, I was a bit hesitant about the creamy looking broth – but as I poured the contents from the mussel shell into my mouth I knew I was in trouble….

“Would you like some more bread ma’am?” asked my excellent waiter.

“YES! Please!” I replied… Just as I realized I was on my 3^rd bread basket!

The fries here are PERFECT! The best I’ve ever tasted! This is the kind of fry that gives you that nice crunch of resistance, and when you break into it you make your way into a fleshy starchy moist center. Belgian Fries are always double fried. Here at B. Beck they prove that this technique sure produces a superior fry. Speckled with parsley, it adds a nice punchy color and flavor to these perfect golden fries.

Fries hardly are the star of any meal for me, but this was a fry I couldn’t help but whip out my blackberry memo pad for to make note of greatest fries in DC! For future reference. They are served with a trio of mayos – my favorite being the plain silky and tangy one. Ask for ketchup though, and you’ll appreciate it after a being heavily doused with so much cream and oil.

Also on among our courses was the NY Strip, which is finely crusted and browned, perfectly cooked and an absolute explosion of flavors with garlicky herbed butter melting on top.  Pop a cut of the strip in your mouth and wait 1-2 seconds.  You will be gratified as the butter melts to punch your mouth with all the flavors that are packed in it.

The pork tenderloin was moist, flavorful and the apple raisin sauce had just the right touch of sweetness.  I have grown very fond of pork served with sauce that packs the punchy sweetness from fruit and this was no exception.  Crispy fried onions helped to balance out this very sweetness and made for a flavor packed dish. The Creamy gruyere cheese potato cakes were rich, but an afterthought as I munched on the last of the delicious fries.

Just when I thought things couldn’t get any better one of our waiters, Eldwin <sp> waiter began describing the how they make the Pear Tarte Tartin- (upside down tart) caramelized pears atop buttery, flaky pastry doused in a with a buttery rum caramel sauce with cinnamon honey ice cream. SOLD. And oh so glad I was! The warm melting caramel  combined with the cold creamy cinnamon honey ice cream was to die for! Truly decadent, truly a dessert of note!

Servers are on the move and there to please and well versed in both the beers and the food.  I had a wonderful experience and really cannot wait to return! Of course next time I’ll try to tone it down keeping in mind that these dishes come in portions big enough to overwhelm any black hole including myself.  Moulé Frites and Belgian Brewskis anyone?

Food: 8

Service: 9

Ambience: Fun, loud and energetic

Price: Splurge ($65 pp for 1Appetizer, 2 Entrees, 2 Beers, 1 Dessert

VERDICT: Forks (Yours Truly) – Good/ Dorks – Great

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