The French-Belgian menu from chef Robert Wiedmaier at Marcel's can include duck breast, roasted pork loin, lamb tenderloin and pheasant breast.
From OpenTable and the restaurant:
"Acclaimed Chef Robert Wiedmaier opened Marcel's in 1999 to rave reviews of his French cuisine with a Flemish flair, derived from his Belgian heritage. Signature dishes that have Washingtonians and critics talking are his seared foie gras, crispy skate wing and light-as-air Boudin Blanc complemented by his outstanding wine list. Marcel's offers a daily changing three-course Pre-Theater dinner with complimentary executive car service to and from the nearby Kennedy Center."
Jackets required. Full bar. Serving dinner nightly.
"Popular and often crowded, Marcel's demands respect and attention from DC's gastronomes."
— Gayot
The French-Belgian menu from chef Robert Wiedmaier at Marcel's can include duck breast, roasted pork loin, lamb tenderloin and pheasant breast.
From OpenTable and the restaurant:
"Acclaimed Chef Robert Wiedmaier opened Marcel's in 1999 to rave reviews of his French cuisine with a Flemish flair, derived from his Belgian heritage. Signature dishes that have Washingtonians and critics talking are his seared foie gras, crispy skate wing and light-as-air Boudin Blanc complemented by his outstanding wine list. Marcel's offers a daily changing three-course Pre-Theater dinner with complimentary executive car service to and from the nearby Kennedy Center."
Jackets required. Full bar. Serving dinner nightly.
"Popular and often crowded, Marcel's demands respect and attention from DC's gastronomes."
— Gayot