From 4:00–9:45 PM

8 - 9 Mar

Brasserie Beck. 1101 K St NW, Washington, D.C. 20005

Taste of Iceland Washington, D.C.

Icelandic menu at Brasserie Beck

Icelandic Chef Bjarki Snær Þorsteinsson, in collaboration with Brasserie Beck's Chef Brian McBride, will prepare a pop-up menu inspired by Icelandic ingredients and flavors.

Enjoy an Icelandic culinary experience at Brasserie Beck on March 8 - 9 from 4:00 PM.

Ready to taste a plate full of Iceland? Icelandic Chef Bjarki Snær Þorsteinsson, in collaboration with Brasserie Beck's Chef Brian McBride, will prepare a pop-up menu inspired by Icelandic ingredients and flavors.

The Menu

The four-course prix-fixe menu is $75 per guest and includes:

  • 1st course

    LIGHTLY SMOKED ICELANDIC ARCTIC CHAR Bok Choy, Angelica & Sourdough

  • 2nd course

    SLOW COOKED ICELANDIC COD Cauliflower, Soy & Champagne Sauce

  • 3rd course

    GRILLED ICELANDIC LAMB FILET Celeriac Purée, Kale & Lamb Jus

  • 4th course

    ICELANDIC PROVISIONS SKYR GANACHE White Chocolate, Birch & Blueberries

Icelandic Menu at Brasserie Beck

Experience the authentic taste of Iceland at Brasserie Beck in D.C.'s McPherson Square.

Reserve a table!
Chef Brian McBride of Brasserie Beck
Taste of Iceland Seattle Chef Bjarki Snær
Brasserie Beck, Taste of Iceland, Washington, D.C. 2024

Meet the chefs

Brian McBride

Chef Brian McBride learned a valuable lesson from his father early: all of his boys needed to work hard and learn to be responsible. This has served McBride well since he got his first summer job at 14, which kept him out of trouble. This work ethic has led McBride to the top of the Washington culinary scene. After an intensive program at Johnson & Wales in Providence, he embarked on a career from the Empress Room in Cambridge, known for Asian Fusion, to traditional French cuisine in London and authentic Mexican dishes in Cuernavaca. As executive chef at The Park Hyatt Washington, D.C. for 26 years, McBride developed the renowned Melrose and the celebrated Blue Duck Tavern, earning top accolades for their commitment to farm-fresh and traditional techniques. Partnering with chef Robert Wiedmaier in 2011, McBride focused on Brasserie Beck, emphasizing real food and traditional Flemish cooking with integrity of ingredients and technique. He aims to revive the brasserie with a commitment to rustic cooking and daily specials, blending old-style French and American cuisines.

Bjarki Snær Þorsteinsson

Bjarki started his culinary career at 16 by studying and working at Kjallarinn Restaurant in downtown Reykjavík. For some international kitchen experience, Bjarki worked at the esteemed Midsummer House in Cambridge, England. After his stint with modern British cuisine, Bjarki returned to Iceland to work at one of Iceland's premier restaurants, Grillið, at Hotel Saga. At 19, Bjarki went East to Stavanger, Norway, for a year to complete his apprenticeship at Renaa Restaurant, where the focus was on local, pure, and natural. Back in Iceland, Bjarki started as a head chef in Flóran Garden Bistro, working in various restaurants across Reykjavík. Today, Bjarki works as a head chef at Lux Veitingar with celebrated Chefs Viktor Örn Andrésson and Hinrik Örn Lárusson, specializing in exclusive and creative catering and banquet events.

Book a table a Brasserie Beck

Photo of Iceland Culinary Team members 2024. Photo: Iceland Culinary Team Instagram

Photo of the 2024 Icelandic Culinary Team featuring Bjarki Snær Þorsteinsson.

Iceland Secures Bronze at 26th IKA/Culinary Olympics

The Icelandic National Culinary Team clinched third place at the 26th IKA/Culinary Olympics in Stuttgart, Germany. This four-day event featured over 1,200 chefs from 55 countries and presented more than 7,000 menus, demonstrating global culinary talent. The competition included two main events: a Chef’s Table with an 11-course menu and a three-course meal for 110 guests.

Finland won gold for their precise and artistic culinary skills, while Switzerland took silver. Iceland's performance, particularly their lamb dish featuring lamb filet, potato filled with lamb shoulder, paté choux with fried mushrooms and cheese foam, whey glazed carrot, and a ragout of chanterelles, showcased exceptional creativity and skill.

The IKA/Culinary Olympics is known as the most significant platform for culinary professionals to display their talents and set new trends, thanks to its diverse and comprehensive nature. This edition was marked by a captivating atmosphere and outstanding culinary artistry from all participants.

Iceland Culinary Team

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