About Marcel's
At this hushed, dove-gray dining room—which last year underwent a $350,000 facelift—the solemn-toned servers wear black suits, not Chucks, and the maître d’ and team of captains make sure everything runs smoothly. It might feel like food church to some diners, but not to those who mourn a time when patrons still dressed for dinner. Chef Robert Wiedmaier’s menu honors canonical French preparations—a stunning veal-and-pheasant sausage is his signature—yet stays attuned to the culinary times: Mole powder adds depth to elk loin, while ponzu gel enlivens perfect slices of yellowtail crudo.
Don’t miss: Mussel-and-oyster gratin; mushroom soup with snails; lobster Thermidor; five-spice tuna with brandied figs; crème brûlée.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
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 Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
