BRABO News & Restaurant Reviews

Eater DC talks to Brabo sommelier, Matt Carroll, to get the story behind all that ink.

Washington Magazine explores bars and restaurants, including Brabo, that serve up drinks inspired by the re-swearing-in of Number 44.

https://kimpton.egnyte.com/h-s/20120509/e0a185a0bc3648c3

The Alexandria Times wrote about the Carpenter’s Shelter charity event, at which BRABO won the best dessert award.

https://kimpton.egnyte.com/h-s/20120509/eefeab69e7624cc5

The Old Town Crier wrote about BRABO chef Chris Watson’s cooking demo at the Spice & Tea Exchange.

BRABO’s mother’s day brunch and the Butcher’s Block sparkling wine tasting were featured on Washingtonian.com:

https://kimpton.egnyte.com/h-s/20120503/5e86c5899d864da8

BRABO’s Valdicava wine dinner was featured on Washingtonian.com:

https://kimpton.egnyte.com/h-s/20120503/05738086b5684cba

BRABO’s Valdicava wine dinner was featured in the Washington Post’s food calendar:

https://kimpton.egnyte.com/h-s/20120503/5e8be7343aa84b38

Take a look at the Washington Post article featuring Randall Lineback Veal - available at The Butcher's Block!

Call ahead to place your special order! We only get one calf per month and it goes fast!

http://www.washingtonpost.com/lifestyle/food/for-meat-thats-a-cut-above-try-randall-lineback/2011/12/13/gIQA6zfS7O_story.html

Pick up the January 2012 edition of the Washingtonian! Brabo Tasting Room is named one of the "100 Very Best"! 

But we all ready knew that!

In a recent hunting trip, The Travel Channel's, Andrew Zimmer shot a deer that is now featured at Brabo in some amazing venison dishes created by Chef Chris Watson!  Read more at:

http://blog.travelchannel.com/bizarre-foods/read/from-texas-field-to-d-c-table/

Vote for The Butcher's Block as best sandwich in the DC area!  We are featured among a great list of competitors in the Going Out Guide at http://www.washingtonpost.com/blogs/going-out-gurus/post/poll-which-dc-sandwich-shop-is-tops/2011/11/03/gIQAXOrKjM_blog.html

Find out this bloggers choices for where to go and what to do for a hassle-free Thanksgiving dinner!  Brabo is featured as THE place to be for your holiday dining out experience. Meanwhile, The Butcher's Block rates as the takes the stress of dinner at home away!  Click the link to read the full article!  http://diningindc.net/

The Washington Post suggests The Butcher’s Block as a great place to get picnic baskets during cherry blossom season:

https://kimpton.egnyte.com/hs/20120405/e5f984c979b4425a

In the January, 2011 issue, Washingtonian Magazine awards BRABO a place on “The Area’s 100 Very Best Places to Eat” list raving, “An enameled cast-iron pan of mussels in creamy white-wine sauce and a side of Belgian fries are expertly prepared. Braised pork shank is glazed in a wonderful Asian-accented barbecue sauce. And a peanut-butter/chocolate bar with caramel sauce is a great way to finish.”

Check out the gorgeous pictures and kind words from the blogger at Imperfectly Delicious!

http://imperfectlydelicious.wordpress.com/?s=Brabo Tasting Room

Food 24 | Decor 21 | Service 23

Robert Wiedmaier (Marcel's, Brasserie Beck) wins "gustavory bravos" for this "sparkling addition to Old Town," a "sophisticated" Belgian-French hotel restaurant (Brabo) proffering "intriguing" fare and a "deep wine list" in "spacious" digs; naturally, a "swanky clientele" has put it on the "power rotation," while more "relaxed" types who dis its "minimalist" decor and dectect a "stuffy" vibe head next door to the "ultracasual" Tasting Room, replete with "mussels with muscle," "excellent" service and "moderate prices."

Northern Virginia Magazine’s Warren Rojas gives BRABO a shining spot on his list of the 50 best restaurants. Rojas raves, “Seared beef sizzles beneath a sheen of shallot-spiked wine (vegetable sweetness and fruity spice boiled down to a gorgeous gravy). Tender gnocchi and wild mushrooms buoy black pepper-crusted Chesapeake rockfish.”

Washingtonian has this to say about a recent visit to BRABO, “[BRABO] has settled into a groove with well-seasoned dishes in hearty portions. A perfect meal might start with a pan of mussels in a creamy white-wine sauce and an order of Belgian fries, [not sure if it’s ‘is’ or ‘be’ but didn’t read right] be followed by a braised, glazed pork shank, and end with a peanut butter bar…”  

This New York daily tells readers to “make reservations early to dine at the coolly elegant BRABO by Robert Wiedmaier. Seasonal produce drives the Belgian-inspired cuisine with a contemporary twist…. and then head next door to the less-pricey but equally chic, BRABO’s Tasting Room.”

Tasting Table DC suggests the Butcher’s Block as a place to buy Oregon’s White Wines: “At the Butcher’s Block market and wine store in Alexandria, wine director Lead Dedmon loves the state’s lighter wines for pairing with summer foods or sipping outside. She favors lesser-known (and more affordable) Oregon producers, and stocks bottles at The Butcher’s Block as well as on the lists at the shop’s adjacent sister restaurants, BRABO and Tasting Room.”

DC Magazine recommends “The best seat in Old Town…is under the setting sun in BRABO’s stylish, enclosed courtyard.”

Washington Post Express goes to the Butcher’s Block as a spot to buy local meat. The article advises, “If you buy local meat that’s well-raised…you don’t have to do much to make it as flavorful.”

In a May 2010 article, Washingtonian magazine recommends BRABO Tasting Room as a prime spot to take mom on Mother’s Day recommending that mom should “Sip wine and share a charcuterie/cheese platter in the Tasting Room at the Belgian restaurant BRABO.”  We are also “fond of the mushroom-bacon and walnut tart and a hefty sandwich of slow-roasted beef with Chimay cheese and caramelized onions.”

Washington Post Express suggests the Butcher’s Block for lawn-perfect nibbles suitable for the outdoor performance venue, Wolf Trap. “Wolf Trap does not allow grills on the grounds, so fill your basket with gourmet salads and sandwiches from the Butcher’s Block.

Greg Kitsock from the Washington Post’s ‘All We Can Eat” provides an entertaining review on Beverage and Wine Director Leah Dedmon’s ‘Beer vs. Wine Dinner’ with her fiancé Thor Cheston, Beer Director at Brasserie Beck.

Washington Post Express suggests the Butcher’s Block for lawn-perfect nibbles suitable for the outdoor performance venue, Wolf Trap. “Wolf Trap does not allow grills on the grounds, so fill your basket with gourmet salads and sandwiches from the Butcher’s Block.

Washington Post Magazine names the Butcher’s Block a ‘Best Bets: Sandwich Shops.’

The Carnivores Dilemma. December 2009: Check out Chef Wiedmaier’s Pan-Roasted Veal Chops with Cabernet Sauce recipe in the December 2009 issue of Food & Wine Magazine.