E.W. Beck's has pub atmosphere, a touch of magic

Family: E.W. Beck's was founded by two brothers, named after their great-great-grandfather and father, and received financing from their father.

Restaurant profile

October 03, 2002|By Jody K. Vilschick | Jody K. Vilschick,SPECIAL TO THE SUN

E.W. Beck's, on historic Main Street in Sykesville, is comfortably reminiscent of traditional pubs without evoking that fake, campy, reconstructed English pub atmosphere.

The restaurant was established in July 1992 as a venture between Scott Beck and his brother, Brian. It is named after the Becks' great-great-grandfather Ernst Wilhelm Beck, and father, Ernst William Beck, and is very much a family affair.

"My father provided financial backing," Scott Beck said. "And although he's retired, he's still very much involved here. He's here almost every day and is extremely helpful."

E.W. Beck's offers a variety of salads and soups to start a meal, such as Mesculin salad (Mesculin lettuce topped with grilled chicken, steak, shrimp, tuna or salmon with barbecue, Cajun, teriyaki, Southwestern or Caribbean seasoning); Greek salad (fresh greens topped with onions, olives, tomatoes, peperoncini, feta cheese and Beck's "own" dressing); and Cobb salad (fresh mixed greens topped with crumbled bleu cheese, grilled chicken, bacon, mushrooms, tomatoes and shredded cheddar).

Also offered are traditional Maryland crab soup, cream of crab soup, French onion soup and seafood chowder.

Served with the traditional chips and a pickle, Beck's deli sandwiches include Beck's stacked sandwich (turkey breast, Cajun turkey breast, ham or roast beef on a choice of bread), Keith's Cajun club (Cajun turkey breast, lettuce, tomato, bacon and jalapenos, topped with Monterey jack cheese), Russian roast beef sandwich (roast beef on pumpernickel, topped with coleslaw, Swiss cheese and Russian dressing) and shrimp salad sandwich.

Entrees include stuffed filet mignon (a juicy filet, cut down the middle, with crab stuffing and imperial sauce), New York strip au poivre (a grilled New York strip steak topped with crushed black pepper, brandy and a demi glaze); chicken Ruddo (grilled boneless chicken breast rolled in Cajun spices and topped with Alfredo and roasted bell pepper sauce, served over fettuccini); chicken Feehan (boneless chicken breast, breaded and sauteed with garlic, prosciutto ham, mushrooms and crab in a spicy tomato cream sauce); seafood pasta a la Phipps (sauteed shrimp, scallops and crab meat in a creamy bell pepper sauce, tossed with chopped tomatoes, scallions, garlic and thin linguini noodles); and Dean's Louisiana shrimp (sauteed shrimp served over seasoned French bread, topped with a spicy Louisiana sauce and finished with diced red and green peppers).

The kids menu, with prices from $2.50 to $4.25, includes grilled cheese, chicken tenders, spaghetti and meatballs, and a Little Caboose Burger.

When you go to the restaurant, remember to look up. Scattered on the ceiling are cards.

"A magician, David French, comes in and does card tricks. He'll write your name on the back of a card, flip it around a little and throw it up on the ceiling. If your name hits the ceiling, the card will stick," Scott Beck said.

French comes in between 7 p.m. and 9 p.m. the third Friday of every month to provide entertainment. "It adds a little magic to Beck's," Scott Beck said.

E.W. Beck's

Where: 7565 Main St., Sykesville; 410-552-1001.

Hours: 10 a.m. to 10 p.m. Monday through Friday; 10:30 a.m. to 11:30 p.m. Friday and Saturday; noon to 10 p.m. Sunday.

Prices: $5.95 to $20.95.

Credit cards: American Express, Visa, MasterCard, Discover

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