From OpenTable and the restaurant:
"Chef/Owner Robert Wiedmaier of Marcel's opens a casual, contemporary brasserie named after his younger son. This brand-new, stunning space features an open steel-and-glass kitchen visible from three sides, set across from a unique family-style chef's table, dramatic 22-foot ceilings and a raw bar located at the end of a grand marble and walnut bar featuring an array of Belgian beers on tap to complement his French Belgian fare."
Full bar. Serving lunch Mon–Fri, dinner nightly. Sat–Sun brunch/lunch 11:30 am–4 pm.
"Brasserie Beck offers top-notch DC dining from 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."
— Gayot
From OpenTable and the restaurant:
"Chef/Owner Robert Wiedmaier of Marcel's opens a casual, contemporary brasserie named after his younger son. This brand-new, stunning space features an open steel-and-glass kitchen visible from three sides, set across from a unique family-style chef's table, dramatic 22-foot ceilings and a raw bar located at the end of a grand marble and walnut bar featuring an array of Belgian beers on tap to complement his French Belgian fare."
Full bar. Serving lunch Mon–Fri, dinner nightly. Sat–Sun brunch/lunch 11:30 am–4 pm.
"Brasserie Beck offers top-notch DC dining from 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."
— Gayot