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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). The problem is, the menu undergoes seasonal changes, and you may not find your favorites always listed. Roasted diver scallops and the coquilles St. Jacques make great beginnings. 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. Don't skip desserts, particularly, if available, Wiedmaier's pastry-wrapped poached pear with a caramel sauce. The bar is lively and a good place to hang out with friends. Popular and often crowded, Marcel's, with its warm stone-walled décor, demands respect and attention from DC's gastronomes. Ask about the tasting menu.