100 Best Restaurants 2012: Marcel’s

No. 9

Amuse Bouche- Salmon tartare with yuzu and black sesame (in spoons) and smoked salmon and potato blini Napoleon with creme fraiche and trout roe. Photograph by Scott Suchman


Robert Wiedmaier may have gone rustic-casual at his other ventures–Brabo, Brasserie Beck, and Mussel Bar–but this quietly elegant dining room is where he struts his classical French training.

The Kennedy Center-bound show up early, then the place clears out for romantic tête-à-têtes and celebratory groups who bask in the unobtrusive yet on-point service. Also appealing: the create-your-own four-to-seven-course meal, which includes amuse-bouches and other extras, plus a wine list that’s inspired and mostly French.

What to get: Chestnut-and-foie-gras soup; shrimp with corn blinis; boudin blanc with truffle sauce and truffled potato purée; melted Montboissie cheese over toasted pecan-raisin bread; Mission-fig-and-almond tart with Armagnac-spiked caramel sauce.

Open daily for dinner. Very expensive.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.