100 Very Best Restaurants 2013: Marcel's
Prosciutto wrapped monk fish stuffed with truffles, white bean puree, and chive beurre blanc. Photograph by Scott Suchman.
Comments () | Published February 19, 2013
100 Best Restaurants 2014 100 Best Restaurants 2013 100 Best Restaurants 2012 100 Best Restaurants (2011) Happy Hour 100 Best Restaurants (2010)

Marcel's
Address: 2401 Pennsylvania Ave., NW, Washington, DC 20037
Phone: 202-296-1166
Neighborhood: Foggy Bottom/West End, Downtown
Cuisines: French, Belgian
Opening Hours: Open Monday through Thursday 5:30 to 10, Friday and Saturday 5:30 to 11, Sunday 5:30 to 9:30.
Wheelchair Accessible: Yes
Nearby Metro Stops: Farragut West, Foggy Bottom-GWU
Price Range: Very expensive
Noise Level: Intimate
Reservations: Recommended
Best Dishes Alaskan crab legs with crab salad; filet of turbotin; medallions of lamb wrapped in phyllo with spinach and duxelles; boudin blanc; venison with a reduction of Carmenère wine; grape clafoutis; soufflé specials; cheese plate with honeycomb and raisins on t
Special Features:
Wheelchair Accessible, Valet Parking Available

Robert Wiedmaier’s dark-lit Foggy Bottom restaurant—the fanciest in his collection of Belgian-inspired eateries—is notorious for above-and-beyond service (there’s a complimentary car service to and from the Kennedy Center), but throwback formalities are a sideshow that shouldn’t distract from the main event: the creations that emerge from the semi-open kitchen. From deeply layered vegetable soups such as asparagus or wild mushroom to an alluring gâteau of chocolate and passionfruit, the well-paced dishes are exquisitely delicious—so much so that while they can all be ordered à la carte, we encourage you to go all out on a tasting menu of four to seven courses.

The helpful staffers are refreshingly frank—ask them to point you to the night’s best (and worst) dishes. Don’t miss: Pan-seared diver scallops with butternut-squash hash and crispy shiitakes; prosciutto-wrapped monkfish stuffed with truffles, white-bean purée, and chive beurre blanc; chestnut-and-duck-confit tortellini with English peas and tarragon jus; bison strip loin with roasted Brussels sprouts, cauliflower purée, and Cabernet/foie-gras sauce; chocolate-coconut crumble; coconut-rum anglaise.

Open: Daily for dinner. Very expensive.

100 Very Best Restaurants 2013
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
  • Sophia

    Great Comment, I was thinking the same.

  • john M

    Who is cooking at Marcels, and who is cooking at brasserie becks, and who is cooking at Brabo.
    wowo, one guy had all 3 of his restaurants among the 100 best 2013, that is amazing.
    Washingtonian it is time for you to close and go out of business.
    You are old News.

blog comments powered by Disqus

Posted at 04:41 PM/ET, 02/19/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Restaurant Reviews