The 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. An expansive outdoor patio is open April through October. Keith and I had just finished watching a movie at E Street Landmark Theaters, and were in the mood for some mussels. We walked uptown a few blocks to Brasserie Beck. We did not have reservations yet arrived fairly early, so the dining room was empty and we were escorted to a cozy table by the window. The staff was super friendly with each person welcoming us with warm greetings as we walked by. That was a lovely touch to start off the evening.
Our main meal arrived fairly quickly in large pans. I was impressed with the portion size and Keith was pleased that we each received a full portion of fries, instead of one to share. I took my time enjoying each morsel and saving much of my broth to be sopped up with the bread that we saved. Our only minor complaint was that the fries were over salted - however, I appreciated the trio of aioli sauces that came with it. Other places typically charge extra for flavored mayos. Keith prefers the fries at Granville Moore's or Belga Cafe over Beck's, but we both found the mussels themselves to be very comparable. I love the classic version I ordered but thought Keith's mushroom version to be much more decadent and even to have a bit more mussels than mine. All in all, I really enjoyed my meal here and was happy that we came early enough to be seated in a nearly empty room. But by the time we left, many diners had already arrived to start their evening. Many of the regular entree items seemed rustic and I would recommend Brasserie Beck to those looking for a hearty meal in an upscale casual setting.
Total Rating: 4.425
Food: 4.5, Price: 4, Service: 5, Ambience: 4, Accessibility: 5
What I ate:
Classic White Wine Mussels
Roasted Garlic, Parsley & Cream
served with 3 dipping aiolis: roasted red pepper, garlic, yellow curry
Plus Keith ate:
♥Wild Mushroom Mussels♥
Applewood-Smoked Bacon & Truffle Cream