Belgium is the bold-faced theme of this casual yet stylish hot
spot for chef Robert Wiedmaier, a cavernous brasserie run in
partnership with his old friend, chef Brian McBride. Modeled on a
vintage Brussels train station with old railway clock overhead, and
featuring a large exhibition kitchen and oversized bar, Brasserie
Beck transports diners to a wonderland of hearty Flemish cuisine.
Here you will find a tempting array of mussel preparations such as
Classic White Wine to Spicy Red Thai Curry; Beef Carbonade [Beef
Stew braised with Kasteel Bruin beer;] and a Cassoulet of
slow-braised Lamb, Garlic Sausage, Duck Confit Pork Belly, Whit
Beans and Root Vegetables; along with extensive charcuterie and
shellfish plates, and the area's most comprehensive selection of
Belgian beers - including some brewed exclusively for Wiedmaier.
Esquire called Brasserie Beck one of the "Best New Restaurants in
America" when it opened in 2007, and it remains a downtown favorite
to this day.
Brasserie Beck opened in 2007 and was designed by CORE of