We are now in Europe so we are fairly familiar with the cuisine but it is fun anyway. For Belgium we chose Brasserie Beck which is also a pretty "hip" place in DC. It was crowded and noisy because there is really no ceiling and there are alot of hard concrete surfaces. The exposed pipes are simply painted a neutral color so they seam like a ceiling. They have a wall of all of the specialty beer glasses behind the bar. The waiter brought us the extensive beer list. We started off with a Classic Flemish Red Sour Ale that is available in this country only at Brasserie Beck. and a Pilsner Huyghe which is exclusive to BB. The Red Sour Ale had so little alchohol that it seemed like soda. Julian's pilsner was light perfect to start off.
We started the meal with ho
use smoked salmon it was done two different ways. The first was salty and laced whith dill. The second preparation is plain and sweeter. The celery remoulade that goes along is delicious. They serve the most delicious crusty warm bread and the butter that tastes like it was made from fresh cream that morning. IT is not the kind of bread you want to send away.
We were happy to find the dishes we had researched on the menu. We knew moules frites was a must and they did not dissapoint. The moules were plump and succulent not chewy. I had them "saison Dupont" which is just the classic garlic, wine and parsley. John tried chorizo and fennel. I found his to be a bit salty for my taste but he loved it. We went
through plenty of bread sopping up the sauce. The frites were thin and crispy: addicting. They were served with aioli, a red pepper mayo and a mustard. We all had to make ourselves save room for our meals.
Julian tried the beef Carbonnade made with Kasteel Donker beer. Of course he had one of the beers with it. The beer was thick and bitter. I didn't like it at all. The sauce was a bit sweet and the stew was served with a rutabaga puree which (surprisingly) was a hit with us all.
Waterzooi is a traditional dish of Belgium so
Julia tried it. It is a pretty simple dish of chicken in a lemony cream sauce with peas, carrots and watercress. We also tried some belgian endive. It was slightly bitter which contrasted well with the cover of melted gruyere cheese.
Belgian waffles with blueberry sauce topped of a very fun and yummy evening.
We started the meal with ho
use smoked salmon it was done two different ways. The first was salty and laced whith dill. The second preparation is plain and sweeter. The celery remoulade that goes along is delicious. They serve the most delicious crusty warm bread and the butter that tastes like it was made from fresh cream that morning. IT is not the kind of bread you want to send away.
We were happy to find the dishes we had researched on the menu. We knew moules frites was a must and they did not dissapoint. The moules were plump and succulent not chewy. I had them "saison Dupont" which is just the classic garlic, wine and parsley. John tried chorizo and fennel. I found his to be a bit salty for my taste but he loved it. We went
through plenty of bread sopping up the sauce. The frites were thin and crispy: addicting. They were served with aioli, a red pepper mayo and a mustard. We all had to make ourselves save room for our meals.
Julian tried the beef Carbonnade made with Kasteel Donker beer. Of course he had one of the beers with it. The beer was thick and bitter. I didn't like it at all. The sauce was a bit sweet and the stew was served with a rutabaga puree which (surprisingly) was a hit with us all.Waterzooi is a traditional dish of Belgium so
Julia tried it. It is a pretty simple dish of chicken in a lemony cream sauce with peas, carrots and watercress. We also tried some belgian endive. It was slightly bitter which contrasted well with the cover of melted gruyere cheese.Belgian waffles with blueberry sauce topped of a very fun and yummy evening.
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