by Michael Vyskocil, photography by Nikola Tzenov
Nestled in downtown Sykesville, E.W. Beck’s has been a fixture of the community since 1992. Founded by brothers Brian and Scott Beck, the restaurant and pub was named after their dad, Ernest William Beck Jr., their grandfather Ernest William and their great-great-grandfather Ernst Wilhelm.
Throughout its three decades of operation, E.W. Beck’s has remained true to its longstanding values: serving fine food and drinks to good friends and guests. Today, this commitment to community and hospitality continues under the leadership of two of the restaurant’s longtime employees, Dan Feehan and Brian Wilbur. Just as family was integral to the growth and establishment of E.W. Beck’s, family also remains a core part of its customer base, with generations upon generations of customer families dining here.
“We’ve watched kids go from high chairs to sports teams to driving,” Wilbur says, “and they’re coming back with their families.” The menu at E.W. Beck’s changes several times a year, which allows Chef Adam Nordeen to experiment with interesting flavors and presentations. Staple items such as the Cobb salad are menu classics and beloved by patrons, said Feehan and Wilbur.
Nordeen, who has been a part of the restaurant team for 11 years, also grew up surrounded by the E.W. Beck’s family. He started as a dishwasher and, through the mentorship of the skilled chefs who served here over the years, worked his way up in the kitchen.
“This was my mom’s favorite restaurant; I’ve been coming here since I was 9,” Nordeen says. “I’m glad that I get to work in an area that I grew up in and see people enjoy my food. E.W. Beck’s has always been a staple in my life.”
Nordeen said that he works with local farms, such as Baugher’s in Westminster and Buppert’s in Sykesville, as much as possible for ingredients he uses in his dishes.
When you come to E.W. Beck’s to dine, you may want to order an appetizer or two for your table. The Everything But the Bagel Tuna features spice-seared tuna and tzatziki sauce atop crostini and accented with fresh dill. The Beck’s buffalo wings have been a customer favorite for more than 30 years. They’re served with various sauces ranging from mild to spicy.
Main dishes are stick-to-your-ribs fare. The lemon-and-parmesan-encrusted salmon is a delight to the palate. It features a parmesan and Dijon crust topping a perfectly cooked fillet of salmon. Parmesan also shows up in the parmesan-and-cracked-black-pepper short ribs served with a house au jus and Yukon Gold mashed potatoes.
Don’t overlook the cocktail creations this winter. A caramel cidertini, served hot or cold, combines Smirnoff caramel vodka, Smirnoff green apple vodka and apple cider — garnished with a caramel cinnamon sugar rim. The Patapsco Pear blends Patapsco Distilling Co. JP gin with elderflower liqueur, pear nectar, champagne, and a sliced pear garnish.
Regardless of what dish you choose to order, you’ll be in good company — and good taste — among Carroll Countians who find hearty servings of hospitality here. “We have a following for almost our entire menu,” Feehan says.
As Feehan, Wilbur and the team look ahead to the next 30 years of E.W. Beck’s, you can be certain that the handcrafted attention to detail that goes into every aspect of the establishment will always remain in good taste.
