Restaurant Marcel

Restaurant Marcel Restaurant Review:

Ford Fry proposes an establishment in the grand tradition of historic steakhouses, with cocktails and French and American classics on the menu. He tapped Brian Horn as executive chef. Expect lobster chowder, oysters Bienville, garlicky escargots and Caesar salad made tableside. Chrysta Poulos is pastry chef. Desserts include crème brûlée with fruit at the bottom. The wine list supports all the red meat offerings with bold selections ranging from old-world choices, such as Barolos and Bordeaux, to California Cabernets.