Last night, Justin, Alex, Shana and I went out for a night on the town. Not really a night on the town, but a really great dinner in D.C.
Justin and I were planning to have a date night and we invited Alex and Shayna to come with. Alex, who co-owns 207 Lobster, a lobster distribution company in Washington D.C. suggested that we go to Brasserie Beck since they are one of his clients. We all agreed, put on our Saturday night best, and headed into D.C.
Brasserie Beck is located on 11th St. and K in Northwest D.C. They describe themselves as a "European style brasserie." Their menu has great seafood options (try the lobster), flavorful starter options such as shallot and onion soup or braised pork belly with rice beans, and a entree selection where everyone will be able to find something to eat.
We started our evening with a bottle of 2008 Sauvignon Blanc from New Zealand. It was a very crisp wine that was extremely refreshing after a day out tubing on the river. We then ordered a round of mussels for the table that came in a white wine/cream sauce with parsley. They also came with Belgian frites which were some of the most delicious fries I have ever eaten (take that McDonalds!)
We noshed on some delicious bread that is actually flown in from France and looked over the menu one last time before making our decisions. Then we each ordered a different dish so we could maximize what we got to taste. All together we ordered the bistro fillet with green peppercorns and cognac sauce, grilled trout in lemon caper sauce, roasted duck and a pork shank. The waiter was also kind enough to put in side orders for us and we had spinach sauteed in evoo and garlic, gratin of cauliflower and potatoes au gratin.
Everything that we ate was absolutely fabulous and cooked to perfection. The trout was brought to the table whole where they proceeded to clean it and place it in front of me so I could dive in. It was served on top of an heirloom tomato salad that was delicious. The bistro fillet was cooked perfectly and the cognac sauce served as a great, rich little dipping sauce if one was so inclined. The pork shank fell of the bone and was very tender and moist. The duck, which I am sometimes hesitant of, also tasted great and wasn't as fatty as other duck I have had.
Cleaning the fish
We rounded out the evening with a beer float, raspberry creme brulee and the Belgian waffle du jour (which came with some cooked apples, scoop of vanilla ice cream and some whipped cream.) We took a tour of the kitchen, thanked Chef John for a delicious meal, and went on our merry way. Many thanks to everyone at Brasserie Beck who treated us like kings and queens and served up such a delicious meal!!!
PS- sorry if the pictures aren't the best quality, I took them on my phone and was snapping them pretty quick so I didn't interrupt anyones eating.