100 Very Best 2016“You can start with dessert,” offers one of Marcel’s servers while explaining the order of the prix fixe. “Anything you like.” Such is the draw of Robert Wiedmaier’s elegant French-Belgian restaurant—especially in an age of rigid tastings. Guests pick dishes from eight menu sections, all of which reveal the charms of haute cuisine—luscious soups, tender salmon en croûte, or boudin blanc showered in truffles. Pair any with French wines from the deep cellar. (Insider tip: Brunch brings half-price bottles). Four courses is an occasion, five a feast, and if you opt for seven, the staff may have to roll you into the company Mercedes. Very expensive.
Also great: Mussels gratin; duck breast with oranges; lobster ravioli; chocolate cake.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
