Washington Post critic Tom Sietsema reviewed chef Robert Wiedmaier’s Brasserie Beck yesterday, giving the restaurant two and a half stars (out of four). Describing the venue as “another chip off the old block and a fizzy addition to the city,” Sietsema waxed on about Beck’s 80-plus-brew menu, which is explained to guests by sommelier-esque beer specialists, saying, “if you don’t usually drink beer, chances are you’ll be a convert when you leave.” The menu of Belgian cuisine features many dishes native to the country, such as steamed mussels and French fries that are “twice fried and speckled with chopped parsley,” and a liver parfait that Sietsema says could easily have come out of the kitchen at Marcel’s (Wiedmaier’s other restaurant) and is “sensational.” The critic says the best seat in the venue is the chef’s table near the exposed kitchen, and that diners should save room for the beignets, which “make for a fun group activity.”
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