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Marcel's Restaurant Review: 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 desserts, particularly, if available, Wiedmaier's pastry-wrapped poached pear with a caramel sauce. Marcel's wine list is reflective of this fine dining destination. The bar is lively and a good place to hang out with friends. Theater-goers to the nearby Kennedy Center can dine at Marcel’s, with its warm stone-walled décor, before the show, and return later for a sweet.