This 20 year Washington-based hunting, fishing, cooking powerhouse, Robert Weidmaier, infuses the cuisine at his five establishments with varying degrees of his own Belgian heritage. At Brasserie Beck, Belgium is the bold-faced theme of this stylish casual spot modeled after a vintage Brussels train station, an array of mussel preparations and the area’s most comprehensive selection of Belgian beers are signature choices—including a beer brewed exclusively for him. The influence is subtle at Marcel’s, his flagship restaurant was rated the top restaurant for food in Washington, DC and one of 25 Top Restaurants in the Country in Zagat’s 2011 Survey. Born in Germany to a Belgian father and Californian mother, he grew up in Europe, close to the land, milking cows, helping with the slaughter of sheep, and everything else that was required on a real working farm. Robert has been branded- Full Circle Chef—exemplifying what he holds closest to him—living true to his heritage and practicing it with great admiration.
At Brasserie Beck, "Frog Legs Tempura with Lemon, Garlic, Parsley and Maldon Salt"
