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.
Prosciutto wrapped monk fish stuffed with truffles, white bean puree, and chive beurre blanc. Photograph by Scott Suchman.

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

More from Food