Marcel's

Maitre d' Adnane Kebaier has been with Marcel's since opening in 1998. His dedication and attention to detail has garnered Marcel's the highest service ratings in the city.

We chose this restaurant by internet from its positive reviews which were a fair representation of our own experience. It is the sum of the little things that distinguishes a great restaurant from an average one. Service is personal, the courses are delivered together and the wine is the correct temperature.

Inventive chef Robert Wiedmaier cooks in the French style but with Flemish accents (think lots of shellfish). From the seasonal menu, begin with roasted diver scallops and the coquilles St-Jacques. For entrées, one may find tenderloin of lamb in phyllo or Martin’s Angus petit filet mignon accompanied by Yukon Gold potato purée and baby artichokes. Ask about the tasting menu. Don't skip...

Chef-owner Robert Wiedmaier upholds "haute-cuisine" traditions at his West End flagship offering "exceptional" French-Belgian "classics with a twist" served with "panache" in an "elegant but not pretentious" atmosphere; the package includes a "luxurious" contemporary space, and while its expense-account pricing leads some to reserve it as a "special treat", there's an "excellent" pre-theater...

Marcel's by Robert Wiedmaier, Washington, District of Columbia. 3,455 likes · 44 talking about this. Marcel's opened in 1999, three months after the birth of his first son, Marcel Laurent. Robert...

Since 1999, Chef Wiedmaier infuses his Belgian heritage into Marcel's elegant haute French flagship restaurant. Regularly topping the best-of-lists in the nation's capital, in 2011 and 2012, it was rated the top restaurant for food by Zagat as well as one of the top five restaurants for service.