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"  A true brasserie is a big beer house serving generous portions of Alsatian food, and when you walk into the 165-seat Brasserie Beck, with its twenty-two-foot ceilings and gleaming marble-and-walnut bar lined with spigots of beer and towers of glistening shellfish, you know this is the real deal. The design echoes the brasseries of Parisian train stations, with white-tile floors and art-deco railway clocks. Sit down to crusty bread and choucroute, a winey casserole of sausages and sauerkraut topped with a pastry dome that releases fragrant steam when you cut into it. Spoon out the sausages and the wine-soaked sauerkraut, and order a side of frites with rich, yellow mayonnaise for dipping. Belgian chef-owner Robert Wiedmaier proudly mixes Alsace, Montparnasse, and Antwerp on his menu, stocking more than a hundred Belgian beers. Don&amp;#039;t miss one in particular -- the remarkable, champagne-like Deus, served in a tall glass by beer specialist Bill Catron. If you can have a better time anywhere in Washington, you&amp;#039;re probably in someone&amp;#039;s little black book. While waiting for your table, sample one of the nine Belgian beers on tap. 1101 K Street NW; 202-408-1717; beckdc.com.  This year&amp;#039;s list spans cities and cuisines, but the restaurants share at least one trait: a palpable feeling that the owners are giving their all to please you. All&amp;#039;Angelo, Los Angeles, California * [Back to Best New Restaurants, 2007] * Cafe Majestic, San Francisco, California "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/reviews/a3617/brasseriebeck1107/>