Jacques Gastreaux Posted June 24, 2005 Posted June 24, 2005 I had a wonderful dinner yesterday evening with a couple of other Rockweilers at Marcel's. I don't know whether to begin with the food or the service or the ambiance. All were impeccable. We dined in the bar area so I can't comment on what the regular dining room is like. The bar area is light and airy with high ceilings and a glass front that looks out onto Penn. Ave. The decor is traditional yet modern. The package puts you at ease as you either sit at the bar or one of the tables in the bar area. The service was unobtrusive, professional and efficient, not a single mistake that I noticed. When it became apparent that the 3 of us sitting at the bar intended to dine, they asked us if we would like a table. When we gave an affirmative response, we were escorted to a nearby table and our drinks transported without the bat or roll of an eye. One of our party brought a couple bottles of wine and they were promptly taken away for chilling. The efficient food and wine service were so unobtrusive and efficient as to be almost invisible. I give the service an "A." I only perused the wines by the glass list and we had wine that one of our party brought so I can't comment on the wine list. I had a white burgundy and it was exactly as it should be. The food also was excellent. I started off with the boudin blanc, which apparently is their "signature" dish. The sausage came out with a perfectly browned skin, the crispiness of which contrasted nicely with the almost flan-like texture of the inside which had a light, delicate flavor. It sat atop a pool of what this morning I recall to be polenta. The whole thing was drizzled with some really good sauce. "A" For the entrée, I had the fillet of black sea bass with ratatouille. Damn, was this good. I ordered it primarily because of the ratatouille and because the others had already ordered what I thought was all the good stuff. The fish came out perfectly cooked and atop some pommes mouselline with the ratatouille around the sides of the plate. The mildness of the fish was offset by the tanginess of the ratatouille. "A" For dessert, I had the cheese course. The only thing I can recall was this one cheese that had so much flavor that I think my taste buds were out of commission for about 10 minutes. One bite of it was all I could handle. It was a real stinker. I give the cheese course a "B." The others had "regular"dessert which I now believe are the way to go. They have a soufflé dessert that takes about 20 minutes; if you are interested, put in your order when your entrée arrives (their failure to tell us about this might constitute a "mistake" by the service). Between the entrées and the desserts the "habitué" came over and sat down and chatted with us for a while. Altogether, an "A+" evening. This restaurant belongs on what has been described as the "short list," along with places such as Eve, Palena, Corduroy, Ray's and Firefly. I don't think it would be possible to have a mediocre dining experience at this establishment.
Banco Posted June 24, 2005 Posted June 24, 2005 I had a wonderful dinner yesterday evening with a couple of other Rockweilers at Marcel's... I ate there some time ago as well and had a similar flawless experience. Their pre-theater menu with limousine service to the KC is a great way to begin a theater or concert evening. The boudin blanc is most definitely one of those "not to miss" dishes in DC.
Heather Posted June 24, 2005 Posted June 24, 2005 Great report. We have reservations 7/12 for the main room, but we may try to get to the bar before then.
hillvalley Posted June 24, 2005 Posted June 24, 2005 I don't know whether to begin with the food or the service or the ambiance. All were impeccable. I agree with Jacques that both the food and the service were impeccable. It contained all the ingredients needed for a perfect evening: exquisite food, excellent service and the perfect dining companions who knew how to make a woman blush.On to the meal......One thing Jacques forgot to mention about his cheese course was the waiter's failure to tell Jacques what the different cheese on the plate were. I am going to assume that it was an oversight, but I would have liked to know what he was offered. As Jacques mentioned I wish they had told us about the soufflé during the meal. It sounded divine and I would have ended my meal with it.I think my appetizer was the most disappointing dish of the meal. I had Wild Alaskan King salmon two ways. The presentation was beautiful. Ribbons of cured salmon on one side, a timbale of the salmon tartare on the other. The cured salmon was fine, but I have had much better. The curing process did little to bring out the flavor. I found the tartar incredibly salty. It was hard to taste anything else other than the salt and a slight hint of salmon.The other appetizer was a scallop tart. Thin slices of scallop topped a small tart like crust. On top of that was a nice sized diver scallop. The diver scallop was perfectly cooked although we preferred the slices underneath.For my entrée I had duck. This dish is a duck lovers dream showing off the three best ways to prepare this bird. It started with a layer of duck confit. The confit consisted of only duck meat, no crispy bits of skin which is my favorite. But as far as my palate could tell that was the only flaw. Topping the confit was breast, roasted to a perfect medium rare. The skin was crispy, the meat moist and tender. Perfect. Topping the dish was a piece of foie gras. Not much to say about foie gras other than I wish there was more.The other main was a roulade of snails and sweetbreads. I am told that it was not as good as on previous visits but it met Jacques and my expectations. The portion was generous and the plate licked clean.For dessert I had the ginger and pineapple soup. As much as I would have like the raspberry soufflé, this was an excellent end to my meal. The ginger stayed in the background, highlighting the pineapple's sweet base. In the soup were small chunks of pineapple and ginger ice cream. The dish was light and refreshing with just enough sweet to satisfy my taste buds.Finally, we had the raspberry cheesecake. My two dining companions declared that it was the best cheesecake they had ever tasted. It was everything cheesecake should be: creamy, sweet, light.What started out as just another Thursday night out for dinner turned into a brilliant, almost-as-perfect-as-could-be evening.
Sthitch Posted August 27, 2005 Posted August 27, 2005 My normal Saturday afternoon is to attend a wine tasting, at one of the better wine stores in the city. Sometimes while at the store, I get sidetracked into the warehouse where special bottles are opened for a few regulars. Today, after several years of fawning over a bottle of '83 Margaux, my friend Steve decided that it was time for me to stop talking about this wine and bought one for a few of us to enjoy. The owner of the store followed it up with a '01 Dead Arm. I thought that this was going to be the highlight of my weekend. While drinking these fine wines Robert Weidmaier called Steve and asked him to grab a bottle of wine and come by the restaurant to smoke cigars and have some appetizers. Several of us arrived at Marcel's and expected that we would enjoy a very nice bottle of Pomerol, and have some light appetizers. While Robert was sitting with us and drinking a glass of the fine wine, he asked if anyone was allergic to anything. No one was. He said he would send out a few things for us to enjoy. The first thing to arrive was a tomato appetizer. It was a stack of different heirloom tomatoes, topped with a mild goat cheese, shallots, and drizzled with a balsamic sauce. The dish also had lardoons of bacon, chopped shallots, pine nuts, mache, and toasted brioche bread crumbs. I like tomatoes, and I have had them many ways that have stopped me in my tracks, but nothing like this. This was a simple preparation that showed the highlighted the tomatoes like nothing else. It is my understanding that we were the guinea pigs for this dish, and because of our reaction it is going to be served this coming week. That would have been more than enough for those at the table, but not for Chef Weidmaier. He sent out bowls filled with thimbles of sweet corn, bacon, and potatoes. A sweet corn soup was poured around this thimble. Everything that Charlie Palmer's corn soup was not, this soup was. It was rich, sweet, and filled with corn flavor. Only proper decorum and easy access to bread kept me from licking the bowl, I figured that this was going to be the end of our appetizers, and it was, but it was not the end of our food. The chef followed this with a buffalo strip steak au poive. This dish was served with a ragout of wild mushrooms, and heavenly mashed potatoes. The meat was perfectly cooked, and the sauce that accompanied it and the mushrooms brought the whole dish together. The offer for desert was turned down by the entire table since almost everyone had other dinner plans (I was the only lucky one who did not). After this surprise meal we sat around and finished the wine and smoke contraband cigars. It was an afternoon to remember.
Pat Posted September 16, 2005 Posted September 16, 2005 We had a fine meal at Marcel's last night. The food, the atmosphere, and the service were all top-notch. I can't believe this is the first time I've gotten there. I wish I had paid closer attention to the menu descriptions, so that I could recount the meal more accurately. It's definitely a place we'll return to in the future. I had the PEI mussels gratin with garlic cream, tomato and spinach as an appetizer. It was luscious, a somewhat different texture than I expected, but a wonderful experience. It had great mouth feel (though I don't tend to like that term, it's the best one for what I'm trying to describe), and the flavors melded beautifully. It had fine straws of cheese on top that melted right into each mouthful of the dish. That's one of the best dishes I've had in a while. For a main course, I had the farmhouse chicken, which was excellent and moist. It came with a couple of baby carrots and some green beans, and I think a little asparagus. There was also a cake of, I think, potatoes that came with it. I can't identify what the ingredients were, but it was a nice accompaniment to the chicken. My husband also enjoyed the chicken quite a bit. He started on the chicken after he finished his salmon. I'm not quite sure what came with the salmon. It appeared to be on a potato bed of some sort. The presentation of the salmon dish was stunning. Again, I really wish I had paid closer attention to the menu descriptions. It was late, and it had been a long, rather tiring day. We didn't get a dessert or cheese or coffee. We had filled up a bit on bread and butter at the start, which was also quite good.
ctay122 Posted January 19, 2006 Posted January 19, 2006 I am thinking of taking my husband to Marcel's next week to celebrate his promotion. Would appreciate comments from anyone who has dined there.
Mark Slater Posted January 19, 2006 Posted January 19, 2006 I am thinking of taking my husband to Marcel's next week to celebrate his promotion. Would appreciate comments from anyone who has dined there. Go there. Ask politely for steak tartare. Have boudin blanc.
Banco Posted January 19, 2006 Posted January 19, 2006 Go there. Ask politely for steak tartare. Have boudin blanc. I second that, especially the boudin blanc.
Sthitch Posted January 19, 2006 Posted January 19, 2006 I have yet to find anything on the menu that is not superb. I would put it in my top 5 restaurants in the city.
Jacques Gastreaux Posted January 19, 2006 Author Posted January 19, 2006 If anything on the menu comes with ratatouille, order it.
Chris W Posted January 25, 2006 Posted January 25, 2006 I had a marvelous meal at Marcel's last night. Service was spot on and the room quite comfortable. My Maine Diver Scallop appetizer was fantastic. As was the veal cheeks special entree. If you had the distinction of having the veal cheek dish on the menu at Nectar before it closed you should quickly get yourself to Marcel's to try this. Very similar presentation and perfectly prepared. Awesome.
Sthitch Posted January 25, 2006 Posted January 25, 2006 I recently had the veal cheeks as part of the tasting menu. I agree that they are reminiscent of the Nectar cheeks, but I found that Marcel’s version was even better than the ones at Nectar, and that is a hard dish to surpass.
ctay122 Posted January 25, 2006 Posted January 25, 2006 I recently had the veal cheeks as part of the tasting menu. I agree that they are reminiscent of the Nectar cheeks, but I found that Marcel's version was even better than the ones at Nectar, and that is a hard dish to surpass. I'm going tomorrow night with my husband. Do you recommend the tasting menu or should we dine ala carte (is the tasting menu chef's choice?) I'm looking forward to it.
Sthitch Posted January 25, 2006 Posted January 25, 2006 I'm going tomorrow night with my husband. Do you recommend the tasting menu or should we dine ala carte (is the tasting menu chef's choice?) I'm looking forward to it. You can't go wrong either way, but I always tend to recommend the tasting menu at a restaurant in the class of Marcel's. I think that you will get a great understanding of the chef's culinary philosophy.
Chris W Posted January 25, 2006 Posted January 25, 2006 Go with the tasting menu. I didn't last night only because I had an 8:30 reservation and wasn't up for a long culinary experiance. Next time I'll definetly go with the tasting menu.
ctay122 Posted January 27, 2006 Posted January 27, 2006 Had a wonderful dinner at Marcel's, thanks to everyone for the suggestions. What we had - we decided to start with a whiskey sour and a glass of champagne while we looked over the menu. I went with the boudin blanc for the first course. I couldn't believe how light as a feather it was! My husband had the lobster bisque that was served in puff pastry with a little lobster salad on the side and quail egg. For our main course, I decided on the farmhouse chicken and my husband had the Veal Osso Bucco. Both were excellent. We had our server, Jonathan; select a glass of wine to accompany the meal - a white burgundy for me and a merlot for my husband. Both wines complemented the entrees perfectly. We finished the meal with coffee and the chocolate soufflé with raspberry sauce and orange ice cream and a pear strudel with spun sugar. Jonathan had given us a copy of the DC Chef's magazine featuring some of the best chefs in the area, including Chef Wiedmaier, and I asked him if Chef was in the kitchen did he think I could get the copy signed. Chef graciously obliged. The highlight of the evening was when we were leaving, Jonathan decided to take us up to the kitchen to meet Chef Wiedmaier. He probably talked to us for at least 20 minutes and during the conversation he mentioned he is opening another restaurant to be named after his second son, Beck, which will feature authentic Flemish cuisine. Chef said he will spend lunchtime at the new restaurant and evenings at Marcel's, so he will be a very busy person. He is very personable and we really enjoyed talking to him. I always think it's cool to meet the chef. I was not disappointed, it was a lovely meal, one of the best we've had in DC. We highly recommend Jonathan, he did everything right including pacing the meal so that we were able to enjoy every bite at a leisurely pace. We will definitely go back. (I guess I should mention on Restaurant.com you can get a $25 gift certificate for Marcel's for only $10, if you are a subscriber, several times during the year the website offers discount codes for anywhere from 40-60 % off. Quite a bargain - we used one last night).
Sthitch Posted February 23, 2006 Posted February 23, 2006 Last night I had another fabulous meal at Marcel's. Amazingly this place just keeps getting better. We started off by having some passed hors d'oeureve of a Napoleon of Potato Blini, Smoked Salmon, Cr�me Fraiche, and Osetra Caviar. This was matched with Pol Roger Extra Cuvee de Reserve NV. The little napoleons were perfectly assembled with a perfect proportion of each ingredient. The first seated course was a Flemish Pea Soup, with Veal Cheeks Meat Balls, this was matched with a 2004 Domaine du Tunnel Saint-Peray Marsanne. The warmed bowls arrived with two meat balls, a quenelle of pureed potato, and fried parsley. The soup was then dished over this at the table. The color of the soup was not that appealing, but the flavor sure was. There was not much talking at our table while we all slurped down our soup. The soup tasted of creamy fresh peas and herbs. The meat balls were meaty, with a nice tang to them. I did not understand the inclusion of the fried parsley since the soup caused it to loose its crunch. But this did not distract from the soup. The wine was a very nice match to the soup and meatballs. The second course was a Crispy Skate Wing, Caramelized Salsify, Potatoes with a Dill Beurre Blanc Sauce matched with a 2003 Lewis Cellars Chardonnay. I wish more people served skate wing, it is a delightfully tasting fish. The fish was dredged in what I am assuming was Wondra, and sautéed until crisp. This was served on top of a hash of nicely caramelized salsify and potatoes. The sauce nicely tied all of these ingredients together. The wine was not as oaky as I would have expected from a Napa Chardonnay, but the oak that it did have stood up nicely to the sauce. This was followed by a Squab en Croute with Artichoke Puree, Black Trumpet Mushrooms, Pearl Onions, and Bacon, matched with 1999 Corton-Renardes Grand Cru Domaine Maillard Pere et Fils. The puff pastry around the squab looked like a lovely piece of porcelain, with a curvaceous "S" on top. One problem I usually have with meat cooked enrobed in puff pastry is that the meat always seems to taste steamed. Not this. The meat was well seared before being wrapped, and it retained its curst even as it cooked in the puff pastry. The meat was wonderfully rare to medium rare. Next to it was a small squab leg confit that was delightfully moist and succulent. The mushrooms and pearl onions were a great combination with the squab. The Burgundy was a lovely match, but still a bit closed. The final savory course is Roasted Loin of New Zealand Venison, Sweet Breads Roulade and Snails with Meaux Mustard Cabernet Sauce. This was matched with a 1999 Chateau Clerc Milon Grand Cru that had been decanted for three hours prior to serving. This is the second time I have had the New Zealand Venison at Marcel's. The meat is extremely lean but incredibly flavorful. The roulade was a lot of fun, several people at the table did not know what sweet breads were, and are now fans of this delightful offal. The snails and sweet breads were an adventurous match that worked quite well. Like all sauces at Marcel's this one tied together the various elements of this dish beautifully. Clerc Milon can generally be counted on as a solid performer, it did not let us down last night. The three hours of decanting really helped settle it down. The final course was Poached Sugar Pear Baked in Puff Pastry stuffed with Cranberries and Almonds, with Mixed Berries and Sauce Anglaise. This was matched with 2001 Chateau Sigalas Rabaud 1er Cru Sauternes. This was the dish of the night. The Pear was in no way mealy, the puff pastry was sweet, crisp and delightfully caramelized. The berries were a mixture of raspberries and black currants. The black currants provided an exotic flavor to this dish. The sauce was beautifully prepared. It was a honeyed with citrus, vanilla, and lavender, with a delightful amount of acid to counter the sweetness.After this meal we retired to the bar to enjoy a very rare 100 year old Cognac and contraband cigars.** At the bar Brian McBride was enjoying a drink with Robert, he said that the plans for his new restaurant are on track and he is trying to get the word out about it. **
Chris W Posted February 23, 2006 Posted February 23, 2006 Sthitch, That sounds like one hell of a meal. Thanks for the write up I have to get back to Marcel's soon.
lackadaisi Posted February 23, 2006 Posted February 23, 2006 Any idea of when the new restaurant will open? I can't wait!
Sthitch Posted February 23, 2006 Posted February 23, 2006 Any idea of when the new restaurant will open? I can't wait! The Blue Duck Tavern is set to open in May. I am not sure when Wiedmaier's Beck's is going to open.
dinwiddie Posted February 23, 2006 Posted February 23, 2006 Sthitch,That sounds like one hell of a meal. Thanks for the write up I have to get back to Marcel's soon. I wonder if they would permit the Crí¼ to do a dinner there?
Sthitch Posted February 23, 2006 Posted February 23, 2006 I wonder if they would permit the Crí¼ to do a dinner there? If you want to do a special event at Marcel's contact Adnane Kebaier at the restuarant. He is a great guy and will be very helpful.
Sthitch Posted February 27, 2006 Posted February 27, 2006 Mel Krupin weighed in on Deli City in the November, 2005 Best Bites section in Washingtonian (scroll about halfway down to the blind pastrami tasting). And don't stop at the Krupin Pastrami verdict, the piece right below it describes what is one of the best dishes in Washington, Marcel's boudin blanc.
dinwiddie Posted May 8, 2006 Posted May 8, 2006 My wife and son took me out for my birthday to Marcel's (meaning I took me out for my birthday.) Robert Wiedmaier named the restaurant for his son and serves wonderful French food with a Flemish influence. The restaurant is quite pretty, very formal in some ways, and not at all noisy. I made the reservation on OpenTable.com and told them that I was bringing a bottle of wine with me (I had called to check and was told the corkage fee was $25) as I was celebrating my birthday. I also said I wanted no fuss. When I arrived I was welcomed, told Happy Birthday, and no more was said about it. We were shown to a very nice table, Ramon Narvaez (the sommelier) brought me a wine list and then returned with a decanter for the wine. (I brought a 2002 Martinelli Blue Slide Pinot Noir). I ordered a half bottle of the 2004 Sancerre Domaine Merlin-Cherrier Loire Valley to start and to have with appetizers. The amuse bouche was an asparagus mousse with chives. It was very tasty (Jake made sure that he got every bit and I had to tell him to put it down before he scraped a hole into the side of the dish.) Jake ordered Gratin of Mussels with Roasted Garlic Cream Fondue of Tomatoes and Baby Spinach to start. They were delicious. Karen had the Pan Seared Diver Scallops with Fennel Puree, Red Pepper Essence and Applewood Smoked Bacon. Two very large scallops with an excellent sauce. I ordered the Belgian battered soft shell crabs with tomato puree and frizee. It was huge and very good. We ordered a couple of glasses of wine to go with the appetizers as we had finished the Half we had ordered previously and did not want to start on the Pinot yet. (A Neyers Chard for me, a Marsanne-Viognier Grange des Rouquette Vin de Pays d'Oc for Karen, though Jake ended up drinking most of it since she wanted the rest of his Sancerre.) For our entrees Karen ordered the Veal Osso Bucco with a Melange of Wild Forrest Mushrooms, Yukon Gold Potato Puree, and Zinfandel Sauce. It was very tasty but the meal was a little stringy. Good flavor however and a huge portion with a very large marrow bone. Jake and I both ordered the Filet of Beef with Foie Gras, Yukon Gold garlic mashed potatoes and Cabernet Jus. It was fork tender and prepared just as we ordered (rare for me, Blue for Jake). They went wonderfully with the Pinot Noir. We ended with a Lemon Souffle with strawberry ice cream for me, a trio of sorbets (honeydew, rasberry, and mango) for Karen, and a Chocolate mousse with rasberry center and cinnimon ice cream for Jake. Coffee for Karen and I, espresso for Jake ended the meal. Service was wonderful, the water glasses were always full and the bread plates always replentished with wonderful warm french bread. All in all and excellent meal. The comped the corkage fee since I had bought wine from the list. Valet parking was $8 (plus tip). The meal was not inexpensive as the appetizers ranged from $13 to $17, and the entrees were about $40 each, but it was a very good experience. We left very full and I did not want to get up this morning, but what the heck, you only have a birthday once a year.
alan7147 Posted September 14, 2006 Posted September 14, 2006 Does anyone know if Marcel's has any semi-private or private dining options that can accomodate a party of around 15 people? I am thinking of taking some clients to dinner there at the end of October who will be staying near by.
DC in DC Posted September 14, 2006 Posted September 14, 2006 Alan-- I went to a private function about 4 years ago at Marcel's. It was in the back of the restaurant, separated by velvet curtains... (memory is really foggy). Why don't you give them a call and see what they can do? Our groups was probably larger than 15 though.
Waitman Posted September 14, 2006 Posted September 14, 2006 Does anyone know if Marcel's has any semi-private or private dining options that can accomodate a party of around 15 people? I am thinking of taking some clients to dinner there at the end of October who will be staying near by. My wife organized a large-ish dinner at Marcel's, and they just put tables together in the front of the restaurant. The room in the back is more than big enough for a party of 15, as well. Have fun!
Sthitch Posted September 14, 2006 Posted September 14, 2006 I have been to Marcel's for about a dozen events. These have been held in both the front and the back room. They never miss a beat, the food is as good as I have had dining there with a small party, the service is very professional, and they do an excellent job with the wine service (including decanting the wines hours ahead of time for us).
Sthitch Posted October 22, 2006 Posted October 22, 2006 Last night after a wine event I was a member of a large group of people that descended on Marcel's. To feed this unexpected horde, Robert put together a wonderful buffet. The mashed potatoes and beef stew were the standouts. Because one member of the group is very allergic to gluten Robert did not thickened the stew, this allowed the flavors and texture of the veal stock he used to shine through. As a general rule, I am not a fan of buffets, but then again, I have never had one at Marcel's or been served the food by Robert Weidmaier.
The Hersch Posted January 17, 2007 Posted January 17, 2007 Rocks writes: it was the transition into cooked food where the problems began (although in fairness, Robert Wiedmaier was not in the restaurant), Creamy Polenta with poached egg, (it was an eggy evening) wild mushrooms, and shaved parmesan was heavy and reductive, and Ravioli of Duck Confit with green peppercorn sauce ($16) had terrific pasta, but the terribly fatty confit was cold, and the peppercorn sauce was herbaceous and dull, Marcel's is still a very good restaurant, and a warm, welcoming place to dine, but the food itself is a shadow of what it was several years ago It would appear that Don is more in the Sietsema camp than the Kliman camp when it comes to Marcel's, although Don uses Wiedmaier's absence as a sort of excuse for less than stellar food, while Sietsema identifies his frequent absence as the (implied, anyway) reason for Marcel's's absence from the last dining guide. Meanwhile, Kliman puts Marcel's in the top ten (at number 9), just ahead of Komi. Did Wiedmaier happen to be in the kitchen every time Kliman or his crew dined there? I last dined at Marcel's quite a few months ago, and Wiedmaier was not in the kitchen, but the food was superb (although at this point I don't remember what I ate). I've been itching to dine there again, but I want the Kliman experience, not the Sietsema/Rockwell one (at those prices).
ctay122 Posted January 21, 2007 Posted January 21, 2007 My husband and I went to Marcel's for dinner last night. We arrived a little early and enjoyed a drink at the bar. There was a crowd there leaving for the Kennedy Center so it was quite busy. We were seated promptly at 8. We always ask for Jonathan, the Captain for our server. He is absolutely the best. Chef was in the kitchen so we decided to go with the 6 course tasting. It is different from the tasting menu you see online, except for the duck with the puy lentils. In fact the regular menu right now is alot different from the one online, I guess due to it being winter season. Marcels was offering a stuffed squash blossom with salmon mousse as an appetizer and since I had never had a stuffed blossom asked to substitiute for one of the other courses of the tasting (sweetbread and snail something). This was absolutely one of the best dinners I have ever had. We also asked Jonathan to pair each course with a wine. We ended up only doing 4 glasses each during the tasting, as I already had 2 glasses of champagne prior to dinner. I can't remember the details, but for courses we had diver scallops, red snapper, squash blossum, the duck, a cheese course (camembert with black truffle in the middle, it was a little too ripe for me), and dessert and coffee. We spent a leisurely 3 1/2 hours there. Our total came to $290 before tip. This included 2 glasses of champagne, and 8 glasses of wine. The 6 course tasting is $98 and the meal was amazing. Chef came into the dining room and stopped at all the tables, we always enjoy talking to him. His new restaurant, Beck's, is set to open in April and will offer bistro style cuisine. While we were there we made reservations for Valentine's Day, they are doing a special menu for $125 ea. Reservations have already been cut off through open table, if anyone is interested in attending, you should call the restaurant. We highly recommend the tasting menu.
Banco Posted April 10, 2007 Posted April 10, 2007 My wife and I took my parents to Marcel's for dinner on Easter Sunday. They were visiting from Washington State and it was my mom's 70th birthday. It was a warm and intimate family meal that I think we will remember for quite some time, not least because of Marcel's impeccable service and top-flight cuisine.We were seated in the area just off to the left of the foyer, but the cold draft that day proved irksome to my parents, so before ordering we asked to be moved to a different table. This presented no difficulties, and we were re-seated at an intimate corner table in the lower level of the dining room.The amuse was a cup of concentrated seafood consommé that was the perfect thing to take the edge off the cold evening. We passed over the tasting menu for the most part, as the regular a la carte menu looked even more interesting to us. I started with a seared Maine diver scallop, simply but beautifully presented on a vegetable puree (fennel, if I remember) with a bit of veal jus. The dish was perfectly executed in every way. My dad had an interesting gratin of mussels in an Aurore-like tomato cream sauce that was the epitome of judicious flavoring and presentation (the porcelain at Marcel's seems custom-designed for every dish it contains). The ladies, meanwhile, had a roasted beet salad with Pipe Dreams chevre, which was a burst of color on the plate, garnished with a confetti of carefully diced shallots and chive. I didn't taste this dish but it received raves from those who did. I also had a second appetizer, the boudin blanc served with root vegetable purée and veal jus. Tender, airy, juicy, and deeply flavored with its perfect garnishes, it was a dish I knew I would order even before I arrived, and it did not disappoint.The mains were, for my parents, seared Alaskan Halibut in a Matelote sauce, while my wife had seared Ahi Tuna garnished with a small risotto. I had an item from the specials menu: roasted breast of pheasant with leg confit served with a few haricots verts and in a veal jus with cream or a purée of some sort. The pheasant was cooked to absolute perfection, still juicy and slightly pink but also still hot, and the confit was judiciously seasoned. The Halibut and Tuna met with equal admiration.It should be clear by now that there was nothing especially innovative or original about these preparations, unless you consider traditional French cuisine prepared to an extremely high standard something innovative and original. These days, that is an argument I could easily subscribe to.Except for the Tuna, the dishes cried out for Red Burgundy. We had a Nuits-St.- Georges Premier Cru from Confuron that was one of those wines that restore your faith in Red Burgundy and make you realize that there is nothing in the world, when all is said and done, that can possibly beat a worthy representative of this region. The wine was served at the perfect temperature.Desserts, a chocolate soufflé of ethereal airiness, a crepe Suzette presented in a releve with vanilla-bean ice cream, were all jewels of sweetness, loving presentation, and good taste. My dad asked simply for vanilla ice cream with a shot of Grand Marnier on the side; he was presented with three quenelles of vanilla-bean ice cream sitting on a plate that looked like it had been specially designed for the purpose, garnished with mint leaves and berries, with a little pitcher of Grand Marnier. Toward the end of the evening we were comped several glasses of Champagne, though I had made no mention of my mom's birthday.Service at Marcel's, from FOH to walking out the door at the end of the evening, is in a class by itself. This is the only restaurant I have been to in the Washington area where the waiters appear to have had the same exacting and systematic training of their colleagues in France. But this professionalism is also combined with a warmth and generosity that indicate a true concern for the well-being of the guest. We all were quite overwhelmed by the consummate professionalism of all who served us. It was largely for this reason that our dinner went beyond an evening of excellent food and drink and became a truly convivial family celebration that we will remember for a long time to come. We had the impression that many other people at Marcel's that Easter evening were having a similar memorable experience.
Spiral Stairs Posted April 10, 2007 Posted April 10, 2007 Wiedmaier will be the "special guest host" of Todd Kliman's Washingtonian chat next Tuesday, per today's chat.
DonRocks Posted January 19, 2008 Posted January 19, 2008 Change the website music, please. NB Preferably to this.
agm Posted January 19, 2008 Posted January 19, 2008 Hmmm... one of the top restaurants in the city, and no posts about the food in over nine months? I have reservations for Wednesday - I'll make a point of reporting back. In the meantime, if anyone has any suggestions for "can't miss" dishes, I'd love to hear them.
Banco Posted January 19, 2008 Posted January 19, 2008 Hmmm... one of the top restaurants in the city, and no posts about the food in over nine months? I have reservations for Wednesday - I'll make a point of reporting back. In the meantime, if anyone has any suggestions for "can't miss" dishes, I'd love to hear them. Boudin blanc--I think it's always on the menu in one form or another.
hm212 Posted February 1, 2008 Posted February 1, 2008 Help me out - Have a reservation for next Saturday night and really looking for a place to impress. I am assuming but really double checking, the experts are on here help out a friend - This would be a coat and tie restaurant? Really would like a place that says romance in the air.
Sthitch Posted February 1, 2008 Posted February 1, 2008 It is certainly a coat and tie restaurant and my wife finds it to be quite romantic, and it will certainly impress.
Mark Slater Posted February 1, 2008 Posted February 1, 2008 Help me out - Have a reservation for next Saturday night and really looking for a place to impress.I am assuming but really double checking, the experts are on here help out a friend -This would be a coat and tie restaurant? Really would like a place that says romance in the air. You will have a wonderful time there. The Maitre d', Adnane, is extremely charming. Ramon, the sommelier is great and very helpful. Ask for a quiet table. Tasting menu is the way to go. Have fun!
DanielK Posted February 17, 2008 Posted February 17, 2008 The fact that this topic is still on it's first page, with the first post 3 years ago, is a shame of gargantuan proportions.My wife and I dined here this evening, as a substitute for Valentine's Day. I can honestly say that, save for the night we got engaged at Jean Louis nearly 17 years go, this was probably the finest meal from top to bottom we have ever had in DC, in the 20+ years we have lived in the area.Service, from the valet parking in front of the restaurant, all the way through the meal and back to the valet, was perfect. I mean, not great, perfect. Not a thing could have been done better. My wife was suffering from a sore throat and a fractured tailbone (goddamned ice storm), and she was simultaneously treated like a princess, and not made to feel like they were fawning over her.The menu on the website is close to what we were presented, so feel free to follow along at home. As this was a special occasion, and we had a gift certificate from my boss as a holiday bonus, we elected to go whole hog with the seven course tasting menu. I would say that on another occasion we might go with 4 or 5 courses, but I can't think of any course that I would like to delete! When we indicated that we wanted all 7 courses, and weren't running for a show, the waiter made sure to indicate that he would pace us to about 2.5 hours, and if we wanted to go slower or faster at any point, to just say the word. We didn't make such a request all through the meal, never felt either rushed or ignored, and we were out the door in exactly 2 hours 40 minutes.While looking at the menu, I decided to grab a glass of bubbly, and my wife just wanted hot tea. I should point out that during the meal they brought her a new pot of hot water 3 times, and a new tea bag twice (and not the cheap shit, but good tea), but only one charge appeared on the bill. I don't see the rose sparkler that I had on the glass list, but I will say that for $10 I was served a ridiculously large pour (par for the evening).For the first course, my wife went for Caramelized Chestnut Soup, Black Trumpet Mushrooms, and I had Gáteau of Crab, Aged Sherry Shallot Butter (from the second course on the website menu). When we ordered the soup, the waiter made sure to point out that the soup contained bacon as well - was this ok? OK? We're talking bacon here, and we're Jewish. Better than ok, it's beautiful. And the soup was too, containing the pure essensce of chestnuts, earthy mushrooms, and of course, beautiful bacon. I shouldn't shortchange the crab, which was essentially the French interpretation of a crab cake, which was sweet, ethereal, and rich.Since my wife was not drinking, I was relegated to pours by the glass for the evening. I wanted something white but not fruity for the second and third courses. Our waiter pushed aside the "by the glass" list, and poured me a 2005 Cháteau Graville Lacoste Graves. $50 on the bottle menu - he charged me $12 for a ridiculously large pour, which he then topped off with the third course. This was to be the theme for the evening - get Daniel sloshed.For the second course, I had the Seared Scallop, Yellow Wax Bean Risotto. A perfectly seared scallop, nearly gelatin in the center, laid upon a bed of "risotto", made from wax beans. Playful and yet classic, this was one of the evening highlights. My wife went for a Salmon Ravioli, which I don't see on the online menu. The pasta was perfectly cooked, and while I thought my taste was a tad fishy, my wife disagreed and nearly licked the plate clean.Next, I had the Roasted Alaska Black Cod, Pink Grapefruit & Ginger. While I thought the cod was served beautifully, nicely crisped on the outside, and the grapefruit/ginger combo was brilliant, I thought the cod could have had a bit more flavor. My wife says that I am just on drugs, and it tasted just like cod to her. She selected a Dover Sole that I don't see on the menu, but disappeared before I could get a taste.With the meat courses approaching, I again placed myself in the hands of the waiter for a glass of something red. I don't see it on the online wine list, either by the bottle or glass, but it was a 2004 Australian Shiraz that was spicy, not too fruity, and worth far more than the $15 he poured it for.For the first meat course, I could not avoid the Marcel's Classic Boudin Blanc. It's a freaking blend of various animal fats, stuffed in a tube and crisped. If you don't love this, get the hell out of town. It took all of my love for my wife to share this with her, though her veal cheeks over polenta, laid on a bed of mushroom-stuffed spinach didn't exactly suck.Next my wife went with the Pepper Encrusted Bison Entrecôe, Bordelaise Sauce. This is what beef should taste like - f*ck the corn-fed crap that we're served elsewhere. Thank god she agreed to share it with me. I had a roasted squab breast that was a different preparation than the website menu. It was served medium rare over an israeli couscous with a red wine reduction and sauteed greens of some variety - my memory, along with the copious pours of booze, were failing me at this point.For the cheese course, we shared some Humbolt Fog and Saint Andre. Don't ask me about the accompaniments with the cheese - by the time he brought over a "taste" (really, a full pour) of Sauternes for the HF and a 40-year-old Tawny Port for the Saint Andre, I was pretty well shitfaced.But not so much that I didn't appreciate my Valrhona Chocolate Mouse Tower, Raspberry Coulis, or my wife's Passionfruit cheesecake, nor the French Press coffee that came along with it.Again, service was picture perfect, and the Sauternes, Port, coffee, tea refills, and wine topoffs did not appear on the bill, though my 30% gratuity did.You are kidding yourself if you believe that you are dining at the finest places in the city, but you have not yet been to Marcel's.
hm212 Posted February 17, 2008 Posted February 17, 2008 I was at Marcel's last weekend celebrating early Valentines day. I have to say that I was looking for a restaurant to impress and it went above and beyond exceeding my expectations. We did the four course meal and it was plenty. I could not imagine doing the full seven courses since we were very full from the four courses. I cannot remember the wine we were drinking but we asked for help and were very happy with the selections (left with a pretty good buzz too - Fortunately no DC police that night) Each item was better than the next. From the lobster bisque all the way through the chocolate souffle. The souffle was done PERFECTLY. Lately when I have had a souffle, it is either overdone or underdone and just garbage inside. This was a perfection taste of chocolate and light airy texture. And I will agree that the service was right on, never felt ignored and never felt bothered.
ryant68 Posted February 20, 2008 Posted February 20, 2008 The fact that this topic is still on it's first page, with the first post 3 years ago, is a shame of gargantuan proportions. Actually, I am not that surprised that it has not generated a lot of posts. I went there last November with a friend. We had a great meal. The service was excellent, the food very well prepared, the setting very nice. It was well worth the price, and for certain kinds of special meals I would consider going back. That said, I was not overwhelmed and there were no surprises. It lacked a certain spark.A few weeks ago I went to Brasserie Beck and was surprised and impressed. The chorizo mussels are still kicking around in my memory. Despite the fact that it is not as refined, Beck is more interesting. (it could have been the beer).If I go back to Marcel's I would take the suggestion of the tasting menu which might provide the kitchen with a chance to sparkle. When I checked in tonight I noticed the thread immediately below the one on Marcel's was the one asking what places excited you recently. There is something to be said for doing something specific and doing it well, but in being reliable perhaps the "exciting" element is lost.
dinwiddie Posted February 20, 2008 Posted February 20, 2008 There is something to be said for doing something specific and doing it well, but in being reliable perhaps the "exciting" element is lost. I agree that Marcel's is not "exciting" but what I love about it is the "Old World" feel that it generates. Impeccable service, great food, good wine, beautiful room, what else could one ask for in this type of restaurant.
plafield Posted March 20, 2008 Posted March 20, 2008 I agree that Marcel's is not "exciting" but what I love about it is the "Old World" feel that it generates. Impeccable service, great food, good wine, beautiful room, what else could one ask for in this type of restaurant. I had a fantastic meal at Marcel's last Thursday evening. I was in town for a conference and dined here alone and was treated like a queen from the moment I walked in the door. I had 5 courses, each delicious (lobster bisque, boudin blanc, foie gras, squab and chocolate souffle) and while not particularly "surprising" the quality of the ingredients and the technique of the kitchen shone through in every course. The meal was served at a perfectly leisurely pace, the servcie was beyond excellent, I had a fabulous table, and the room was packed by 7:00 making for great people watching. I would definitely return, especially for a special occasion.I had reservations at Central for Sunday evening but, unfortunately, had to leave town early so I missed the chance to dine there. Having tried at Citonelle last time I was in town (fabulous with lots of creative surprises) Central and Beck are at the top of my list for next time.
paula Posted June 10, 2008 Posted June 10, 2008 I celebrated my birthday with Pete on Sunday with dinner at Marcels. We arrived early and the place was empty. But they were ready for us and took us to our table. I was beginning to think we were their only guests for Sunday dinner but others did start arriving as well as a big party of doctors being wooed by a pharaceutical company, our waiter informed us as they walked by.Our waiter was Johnathan and he was fantastic. He brought us some complementary champagne (for my birthday) to start off the evening. After some mishaps with our water (flies doing the backstroke is both water glasses) we finally made a decision on dinner - 5 courses. We were happy when Jonathan mentioned they could do a sampler on the cheese course as that was what we wanted. For those who are not familiar the menu is broken up into 5 courses, a cheese course and a dessert course. You can pick to do 3, 4, 5, or 7 courses-or they also offer an a la carte feature where you can get one appetizer and then one of the fish or meat courses doubled as an entrée. I probably picked the heaviest dish from each course. That's just what sounded good to me. First Course - I had the Mussels Gratin - good and rich as expected in a gratin. Nothing to wow me but good. Pete had the Trio of Scallop - the scallop ceviche he says was the best single bite of the night; vibrant and fresh scallop with citrus and a little corn in a phyllo cup. Needless to say he didn't share. Second Course - I had the Duck Confit and Sweetbread Lasagne - sounded interesting and it's hard for me to pass up sweetbreads. It was interesting, the filling had a gelatinous feel but was good. I couldn't pick out the duck or the sweetbreads flavor on their own but the dish overall was good. Pete had the Boudin Blanc which was good but overwhelmed by the mushroom sauce. Johnathan had described it well but I was still caught by surprise by the texture. I don't expect "sausage" to be light and airy. Third Course - I had the Lamb "Wellington" - not the true name of the dish but how it was described. I wish the filling and lamb were better incorporated or that the phyllo crust didn't fall apart so easily. It was hard to get a bite of everything onto my fork. The lamb was a perfect medium rare. The sauce was very rich which I found overpowering the more I ate. But I was also getting full at this point. Pete had the Roulade of Rabbit with Carrot Ginger Reduction - he says this was a terrific dish that got better with each bite; the sauce was a perfect compliment to the roulade. Fourth Course - Cheese Sampler - I was disappointed not to see Epoisses on the menu as it was on their online menu. But the cheeses they did have were great-except for the cheddar. That was the waxiest piece of cheese I've ever eaten. Unfortunately I don't remember the name but we commented that we think we also had it at City Zen-although I think it was edible there. The blue cheese had a layer of apricots on it that should have been much thinner. I had to push them off so I could enjoy the cheese. Fifth Course - Dessert - I had the Triple Chocolate Brownie with passion fruit sauce and chocolate sorbet. The passion fruit was a great tart punch to break through all the chocolate. The brownie was ok but made better by the layer of ganache and another layer-maybe a mousse (?) on top. The chocolate sorbet was so rich. It was good but I'm not a huge fan of chocolate ice cream or sorbet. Pete had the Pineapple Upside-Down Cake - This was fantastic-as I can remember from only one bite. It would have been a better ending to my heavy meall.but that was my mistake. Overall, the food was enjoyable but nothing wowed us. The sauces were rich (as I know French sauces are supposed to be with all that butter) and sometimes overpowering. The service was excellent! Very attentive but not overbearing. Johnathan also brought us a glass of a late-harvest sauvignon blanc from Chile that was excellent with the cheese and dessert. We would definitely go back.
Waitman Posted February 2, 2009 Posted February 2, 2009 I had heard from a friend with a more refined palate that mine that Marcel's might have lost a step, what with Wiedmaier distracted by the the bushels of cash one assumes that Beck is raking in, but an accidental visit Saturday night -- apparently they no longer offer the bar menu in the bar -- suggested otherwise. Mrs. B and I were trying to compensate for Cafe du Parc's inaccurate website -- the Breton dinner is no longer available, regardless of the menu posted prominently on their home page -- and figured we'd hit Marcel's for the cut-rate bar menu and maybe something just for a treat off the regular card. Sadly, the bar menu has gone the way of the buffalo (though we were told that Gruyere "pizza" can be had if one asks politely) and so we said "fuck it" since it was the first date night in weeks and ordered off the regular menu. The thing I like about French bistro cooking is its rich, unctuous wonderfulness nd the dinner at Marcel's was kind of the same thing, only raised to an etherial level. When you sip a spoonful of the celeriac soup with pheasant rillette raviolies, you're not really picking out the different flavors comparing and contrasting in your mouth. You're simply saying "holy freeking Jesus" and arm-wrestling your significant other for another slurp. Snails and a garlic creme brulee...who knew? Spectacular. Nothing tests a kitchen like a delicate fish and the turbotin/grey sole (I think) in a bit of buerre blanc featured a crisped surface and just-warmed interior that both crunched and melted. Even better than an excellet lamb tenderloin in phyllo. Desserts were kind of OK, but by then we hardly cared. Whatever regret we had about not dining in the dining room with its legendary service (because we thought that we were going to get that bar menu) were overcome by the excellent piano player, who will break out some serious stride if you ask politely. Our bartender, whose name I forgot to get, was charming and elegant, and had a bit of industry gossip to share as well. All in all, a brilliant meal, perfectly calibrated for a cold night.
wineitup Posted February 17, 2009 Posted February 17, 2009 The wife and I had a great meal at Marcel's on Friday. We did the 3 course Pre-Theater menu with wine pairings and were very happy with the food and the service and you get the added bonus of car service to and from the Kennedy Center. I started with the Diver Scallop, moved onto the Venison and finished up with the Butterscotch Creme Brulee (something I don't normal get, but this one was excellent). The wine parings were spot on as well.
GeorgetownFoodie Posted February 19, 2009 Posted February 19, 2009 Marcel's is definitely one of the top three restaurants in the DC-Baltimore area (Sushi Sono and Tosca being the others). My first experience was pretty solid (led by a memorable duck confit ravioli), but what really brought me back was the regal service by Rigaa. My second visit was one of the best dining experiences ever! Rigaa, made our divine dinner into a divine experience with his perfect recommendations, courteous service and informative explanations to all of our questions. In fact, it is Rigaa who provides the consistency in the restaurant's service. First, my date and I were seated at a table in the perfect spot, facing the kitchen and sitting right next to each other (rather than across the table from each other), which made it perfect for sharing our meal. All of the dishes we ordered were excellent, but we must point out the three that made the culinary experience absolutely superior (two of which were strong recommendations by Rigaa): - Loup de Mer with Truffled Pommes and Chive Beurre Blanc: The fish was perfectly cooked, with a crisp skin and tender, flavor-packed meat. The pommes puree had a tasty infusion of truffle flavor, but still just subtle to complement the dreamy fish. The celery leaf garnish was the kiss of perfection. - Lobster Bisque Encroute with Lobster Tartare: The texture of the lobster meat in the bisque was absolutely perfect, beautifully paired with the cool tartare, refreshing frisee, and fragrant cherry vinaigrette. - Passion Fruit Cheesecake with Mango Sorbet: We savored every bite and angle of this dish, the perfect balance of form (beautiful presentation) and function (amazing taste). After devouring the sorbet, we divided up the two stories of cheesecake and delighted in dipping it into the lovely passion fruit-raspberry sauce. The fragrance and tartness of the sauce was balanced by the mellow cheesecake and hazelnutty tuile. Our most recent visit was not nearly as magical, but still very solid. The Lamb Tenderloin in Phyllo was flavorful, tender meat harmonized with bitter chard, buttery crust, and rich cumin-madeira sauce, complemented by caramelized garlic, whipped potato and crisp; Grand Marnier Souffle with tangerine ice cream one of my favorite souffles ever; along with the delightful Petit Fours, these three were our favorite dishes. The service was great, but we heard that Rigaa had left. For us, this is a bigger loss than the departure of the sommelier. A star like Rigaa may be tough to find, so hopefully Chef Wiedmaier can do so as soon as he gets comfortable with BRABO
mdt Posted February 19, 2009 Posted February 19, 2009 Marcel's is definitely one of the top three restaurants in the DC-Baltimore area (Sushi Sono and Tosca being the others). Wow! Sushi Sono and Tosca are better than places like Komi, CityZen, Eve, Citronelle ... and what else am I forgetting? Those are some strong words.
hmmboy Posted September 17, 2009 Posted September 17, 2009 My law firm bought out Marcels last Saturday night for a special dinner. All I can say is WOW. Chef Wiedmaier was in the kitchen and he again demonstrated that he is a true maestro. One expects greatness from the legendary boudin blanc and the amazing roast chicken (the only serious competition to Palena for DC's best), but every single thing I tasted this evening was utterly sublime. My date's salmon ravioli and loup de mer were both sensational, as was my lobster risotto. Perhaps the most eye opening pleasure of the night was the cheese and tomato pizza passed along with several other awesome hors d'oeuvres. There has been a lot of recent chatter on this site about the best pizza in DC . My two personal favorites have historically been 2 Amys and Sette, but I would take the pie Chef Wiedmaier made last weekend over all of them. And this extraordinary quality level was maintained even though the restaurant was serving 75 people at once. Kudos and thanks to the Chef and his entire team for an amazing and delicious effort.
MC Horoscope Posted November 7, 2009 Posted November 7, 2009 My wife and I went to Marcel's for the first time last night. What were we waiting for? One of our best meals in DC.The descriptions above are really on target. Next time I go, I will try anything with a crust. My wife's lobster bisque and lamb were both served in crusts and were outstanding! My Dover sole was prepared simply and might have been the best fish dish I have had in DC. It was sliced in half so that there was a bottom piece, some potatoes, then a piece on top. We didn't go wrong with our desserts either: a pear baba with ginger ice cream and the chocolate soufflé. The soufflé is a small portion, so don't skimp on dessert. You can fit it in! Sorry we didn't try the coffee!
ScotteeM Posted April 11, 2010 Posted April 11, 2010 After reading all of the laudatory comments on this thread, and WWMeade's previous wonderful experience, he and I looked forward to our reservation last night with happy anticipation. We decided to go "all in" and get the full seven-course tasting dinner.The staff were all very attentive to my gluten intolerance and were careful to ensure that my food was all "safe." However, the service overall was inconsistent, sometimes very attentive and sometimes very absentminded.Of the seven courses I tried, I can't say that I would want to eat them again. Much of my food was overcooked: pork belly that was dry, tough and stringy, snapper that was dried out. The boudin blanc had four patches of blackened surface around it, not the nice browning described above. A "mistake" on the menu described the snapper as being accompanied by morel mushrooms, when it in fact was paired with mixed "wild" mushrooms. When we mentioned to the server that we were expecting morels, he consulted the kitchen and returned to announce the error on the menu and that we would have morels on our next course. Sadly, those, too, were overcooked. Initially I thought it was a fluke, but as we went through our subsequent courses, it became evident that it was a trend. Even my cheese was hard and crumbly, rather than the soft creamy texture that I would expect, based on descriptions of the cheese.By the time we got to our fifth course, the sun had set and the room was very dim. My food became amorphous brown and black shapes on a white background, mocking the kitchen's attractive plating. I asked for more light, and it was promised, but never delivered.I don't know who was in the kitchen. Later in the evening every table and every seat at the bar was filled, but when we arrived before 6, there were few other diners, so I can't attribute the disappointment to an overloaded FOH or BOH staff.At this price point, a restaurant only gets one chance to impress me. As with many things, first impressions are important. I am not at all inspired to return to Marcel's.
winger1930 Posted May 24, 2010 Posted May 24, 2010 I'm heading here Wednesday - hate to hear that it might be slipping. Any recent experiences that were positive and what to get? It's not often we get to go to places like Marcel's, so I want to make the best of it!
bookluvingbabe Posted May 25, 2010 Posted May 25, 2010 We were there on Saturday. I'll post more when I have a minute but I would say go for the duck and skip the salmon.
Sthitch Posted December 6, 2010 Posted December 6, 2010 Sthitch, I am excited to return to the Wiedmaier group as the Beverage Director for all things Robert Wiedmaier. Come by and visit! While you wrote this, I was returning home after swilling Récoltant Manipulant Champagnes at the flagship.
wine-o Posted December 8, 2010 Posted December 8, 2010 While you wrote this, I was returning home after swilling Récoltant Manipulant Champagnes at the flagship. Funny! You went on my day off.
DonRocks Posted December 8, 2010 Posted December 8, 2010 Funny!You went on my day off. That's what all the slackers say. Update your signature file!
dpamlin Posted January 4, 2011 Posted January 4, 2011 Hi everyone, I am heading to Marcel's for the first time this weekend to celebrate my birthday. We are most likely going to have the 3-course pre-theater menu. Any recommendations? Thanks in advance!
Sthitch Posted January 4, 2011 Posted January 4, 2011 Hi everyone,I am heading to Marcel's for the first time this weekend to celebrate my birthday. We are most likely going to have the 3-course pre-theater menu. Any recommendations? Thanks in advance! Lobster bisque, boudin blanc, and if available the Skate
Waitman Posted January 17, 2011 Posted January 17, 2011 I have a bone to pick with Wiedmaier: the Marcel's website devotes paragraphs of purple and awkwardly-worded* gush to Executive Chef Paul Stearman in the "about us" section, but not a word to Maitre d' Adnane Kebaier, whose talents include making three-times-a-year visitors feel like high-rolling regulars, even when he's doing double duty on a Sunday night -- bartender and host. From the "great to see you again" when we walked in to having Marcel's driver take us home, Adnane spun a service experience that matched and even, perhaps, exceeded the excellent meal the kitchen churned out. Highlights of that meal included the oyster gratin and root vegetable puree ethereally light and delicious enough to suggest that, rather than spooning it off a plate, it would best be consumed off the naked torso of someone you find exceptionally attractive. Mrs. B: "These vegetables are fantastic, what's in them?" Adnane: "Just carrots, turnips, parsnips...you know" Mrs. B: "What's the fat?" Adnane: (hesitates a moment, wondering if we're vegans or something) ".....Maybe a little bacon." The venison and (Lingon?)berries that came with the puree were pretty good, too. When I asked for a half bottle of something red or maybe something by the glass, Adnane shook off the pitch and rummaged around for bottle of Cornas which smelled like a summer afternoon in the Aix-en-Provence, and worked well with both the venison and the subsequent cheese. Later on there magically appeared a glass of some stellar Cali Cabernet, whose name I unfortunately have forgotten. The kitchen certainly deserves all the credit it gets, but the front of the house should get a nod, as well, for making you feel not only well-fed, but greatly appreciated. *I will edit for boudin blanc, if you're reading this, Chef.
hmmboy Posted January 17, 2011 Posted January 17, 2011 I have a bone to pick with Wiedmaier: the Marcel's website devotes paragraphs of purple and awkwardly-worded* gush to Executive Chef Paul Stearman in the "about us" section, but not a word to Maitre d' Adnane Kebaier, whose talents include making three-times-a-year visitors feel like high-rolling regulars, even when he's doing double duty on a Sunday night -- bartender and host.From the "great to see you again" when we walked in to having Marcel's driver take us home, Adnane spun a service experience that matched and even, perhaps, exceeded the excellent meal the kitchen churned out. Charles, this is a great and deserved shout out for Adnane - a guy who has for years delivered consistently outstanding service. The true mark of his performance is that Marcel's stellar hospitality and service did not falter on iota when the equally wonderful Ramon Navarez left Marcel's to open Adour. And now, of course, Ramon is back heading up the wine program for Chef Wiedmaier's ever growing empire. It is always a pleasure to walk into Marcel's.
DonRocks Posted January 18, 2011 Posted January 18, 2011 I have a bone to pick with Wiedmaier: the Marcel's website devotes paragraphs of purple and awkwardly-worded* gush to Executive Chef Paul Stearman in the "about us" section, but not a word to Maitre d' Adnane Kebaier, whose talents include making three-times-a-year visitors feel like high-rolling regulars, even when he's doing double duty on a Sunday night -- bartender and host. Amen (enough to change the subtitle of this thread - one of the city's truly great GMs).
Mark Slater Posted March 15, 2011 Posted March 15, 2011 I had a truly delicious Dover sole Saturday night. The butter poached lobster pasta is off the charts. Tasty Crepes Suzette for dessert.
anhdeluxe Posted April 3, 2011 Posted April 3, 2011 The dinner courses I had last night were the seafood gratin, the tuna tataki, the salmon, the cod, the loupe de mer, the duck, the pork tenderloin and the apple mousse. Yes I got an extra course. With the amuse, coffee, and petit fours, it came out to just a bit too much food but all the food was well prepared. The loupe de mer was my least favorite - the branzino was too fishy and seemed a little less than absolutely fresh. I adored the lentils it came with though. My salmon was inconisistently cooked, one piece was overdone but the other bit was perfect just a touch rare in the middle. I quite enjoyed it - a bit more than the gratin, which was a little too rich to start off with. The tuna was precious, I could have eaten another four plates of it. I loved the lardons and potatos with the cod, and my pork tenderloin was fantastic but my favorite was the duck! Four slices of breast on a little rectangular cube of confit with carved apple. Where did they get honeycrisp apples in this season? but they were delicate and tasty. My dining companions were also in raptures over the foie gras special, the butter-poached lobster pasta, the boudin blanc and escargot. Next time, we'll do wines by the glass. We had three bottles of wine and it would have been nice to have more variety. I am sorry to have missed out on the little takeaway baggies of macarons that had me drooling as soon as I saw them when we arrived at the host station in the front door, but we did close down the place. One word of warning, the rabbit encroute will fill you up to the point of not being able to really enjoy your following courses if you are going for seven. Flavorwise, it's a fine example of bunny pot pie. (Tastes like chicken) and the Granny Smith sorbet on my dessert course was perfection!.
The Hersch Posted April 4, 2011 Posted April 4, 2011 I have a bone to pick with the title of this thread. It should be "Marcel's, Robert Wiedmaier's West-End Flagship". The name of the quarter is the West End, not the Westend. Used as an attributive adjective, "West End" should be hyphenated. That is all.
Pool Boy Posted May 4, 2011 Posted May 4, 2011 I've only ever been here once, for pre-theater IIRC. I think. I am going back here again sometime this month for a long overdue exploration of what they are about. What should I not miss?
DanielK Posted May 4, 2011 Posted May 4, 2011 I've only ever been here once, for pre-theater IIRC. I think. I am going back here again sometime this month for a long overdue exploration of what they are about. What should I not miss? Sthitch had it right back in January. "Lobster bisque, boudin blanc, and if available the Skate". But I've never had a miss there.
Mark Slater Posted May 4, 2011 Posted May 4, 2011 What should I not miss? Boudin Blanc, oyster gratin, lobster papardelle, Dover sole for starters.
Waitman Posted May 4, 2011 Posted May 4, 2011 I have a bone to pick with the title of this thread. It should be "Marcel's, Robert Wiedmaier's West-End Flagship". The name of the quarter is the West End, not the Westend. Used as an attributive adjective, "West End" should be hyphenated. That is all. "West End" (if capitalized and referring to a neighborhood in DC) is a proper noun like "North Carolina" or "Foggy Bottom" and should not, in fact, be hyphenated. As long as we're getting all nit-picky here.
sphere777 Posted May 4, 2011 Posted May 4, 2011 "West End" (if capitalized and referring to a neighborhood in DC) is a proper noun like "North Carolina" or "Foggy Bottom" and should not, in fact, be hyphenated.As long as we're getting all nit-picky here. Waitman is absolutely correct.Rob
Pool Boy Posted May 4, 2011 Posted May 4, 2011 Sthitch had it right back in January. "Lobster bisque, boudin blanc, and if available the Skate". But I've never had a miss there. Boudin Blanc, oyster gratin, lobster papardelle, Dover sole for starters. Thanks for the suggestions, sounds great! I'm a sucker for all of those dishes. My wife will probably swoon if Dover Sole is on the menu.
New Foodie Posted September 27, 2011 Posted September 27, 2011 Anyone been and can comment on the Fall menu? Sounds like the repetitions above were the boudin blanc, lobster bisque, skate, oyster gratin, lobster papardelle, and dover sole, but no comments since the Spring. We're contemplating going next weekend for the pre-theater menu before Les Mis at the Kennedy Center. I am planning to call the restaurant to verify, but do you think if we have 5:30 reservations we'll have a problem making the 7:30 curtain? I assume they are used to getting people and and out and shuttled to the show.
Pizzaandbrew Posted September 28, 2011 Posted September 28, 2011 Anyone been and can comment on the Fall menu? Sounds like the repetitions above were the boudin blanc, lobster bisque, skate, oyster gratin, lobster papardelle, and dover sole, but no comments since the Spring.We're contemplating going next weekend for the pre-theater menu before Les Mis at the Kennedy Center. I am planning to call the restaurant to verify, but do you think if we have 5:30 reservations we'll have a problem making the 7:30 curtain? I assume they are used to getting people and and out and shuttled to the show. My wife and I have hit Marcel's before Kennedy Center curtain times and have had no problem. They pull it off seamlessly. The offered "limo" service can be a little reminiscent of the college clown car-taxi cab ride on Friday nights to Georgetown but anything inside of the 4 walls of the restaurant is gold.
DonRocks Posted December 25, 2011 Posted December 25, 2011 Two nights ago I had an amazing course at Fiola (I could see Fabio through the window); last night it was brandade at Palena (Frank was working the line). This paragraph just sealed the deal on where I'm having my Christmas Eve dinner (and I have no doubt whatsoever that Eric will be there).Being alone for the holidays sucks, but it doesn't have to suck that much. And so I was wrong. I walked into an empty Mandarin Oriental this evening, only to find a locked door. Then, I walked back to 12th Street (remember, I'm a cheap fuck), and got into my car. It was cold, it was dark, and I was all alone, shivering. I took out my cell phone, and began Googling where I almost went last night (Restaurant Eve), only to find that it, too, was closed for the holidays. I sat all alone in my car, on a desolate street, at 7 PM on Christmas Eve, knowing all too well what it feels like to be the last person on earth. Then, I mentally began piecing together the dining guide, wondering what might be left. Tony Conte was out, I wasn't dressed for Adour, Corduroy seemed like a trek, and I didn't feel like a big production - I can't say the restaurants passed by like a "slot machine" because there are only a few, but they trickled in. I started heading towards Bibiana. But then as I was heading up 12th Street, waffling, and wondering which Asian carryout lay in my future, Marcel's crept into my mind. Why hadn't I thought of Marcel's before? I don't know, but I pulled over and called them - they were open, and the last seating was at 8 PM. I arrived at around 7:30, and a fully staffed Marcel's was working, just as they're always working, except this time around an empty bar. Dr. Hall's coat was there, Mr. Jenkins was playing the piano, and despite this being one of the slowest days of the year for Washington, DC restaurants, everything was running like a Swiss watch. There are two restaurants in the DC area that stand out, in my mind, beyond all others in terms of service: Restaurant Eve, and Marcel's, and tonight was why. On an evening where every restaurant employee in the city was wanting to be anywhere but working, the wonderful, gracious team at Marcel's made me feel not only like I was welcome, but like they were happy to see me. Only a boor would not be aware that these kind professionals had other things to do on this evening, but even a seasoned insider like me wouldn't have had a clue, had the calendar on my cellphone not read December 24th. It would have been so easy to forget what day this was, had I not been ever-mindful. Wine was poured, bread was served, plates were set, and a lonely gentleman on what could have been a devastating evening (I miss you, mom) was made to feel like a guest in someone's home. There was Adnane, of course, and Moez, Nathan, even Ramon, returning late from Brasserie Beck. The langoustines were as strikingly good as Adnane said they would be, and then, the rest of the night just melted into a family, sitting around a warm, glowing, fire. Thank you, Marcel's, for making an outsider feel like a member of your family on this Christmas Eve. Raised back to bold (honestly, I was surprised to see that it wasn't), not because of what you did tonight, but because of what nobody else could have done. A breathtaking, awe-inspiring display of service and hospitality at the absolute highest level. Cheers, Rocks
LizLemon Posted January 10, 2012 Posted January 10, 2012 I'm so glad to see that, as I return to this site after a long absence to write a new review, Don himself shares the same opinion of Marcel's that I came here to assert! It's nice to know that my Marcel's experience wasn't just a dream. On December 10 my fiancé and I enjoyed an early dinner at Marcel's before going to see the Nutcracker at the Kennedy Center. This was our first time dining at Marcel's, and it was an exceptional, unforgettable meal experience. As we were doing pre-theatre dining, we were some of the first guests to arrive that Saturday evening. Upon walking into the front doors, we were greeted warmly and had our coats taken. We were then seated at a corner table, and as we settled in and began perusing the menu, I was both enchanted and relaxed by the beautiful, classic decor. It's just right: sophisticated, elegant, very proper, and yet just updated and modern enough that it doesn't feel stodgy or old in any way. This is the epitome of a "special occasion" restaurant.Our server, whose name I am regrettably forgetting at the moment, embodied the heart of what it means it be a server. Fine service comes from the heart, a pleasure one takes in being of service to others, and our server embodied that ideal 100%. This is the type of service that knows what you want and need before you even know you want or need it"”anticipatory without being presumptuous, doting and thoughtful but never overbearing, sincerity and honesty in all interactions. He was, simply, delightful. I felt like someone had told our server that we were the secret king and queen of DC, and therefore act accordingly, but also act with discretion. He played the part with ease. We were given the choice to select our dishes from either the pre-theatre menu or the regular menu, as we were early enough to eat either type of meal and still make it to our show on-time. We couldn't help ourselves and went with the regular menu, opting to do four courses. Among the dishes we ate, I recall the lobster bisque being absolutely sublime, with an unbelievably smooth texture and a rich mouthfeel that is unlike any other bisque I've ever had. We also had foie gras, which was the best rendition I've ever eaten, as well as beef tenderloin, duck breast, and two desserts. I wish I could recall the finer details of each of our four courses but, even though I can't remember the details and the menu has since changed, I do know that everything we ate was magnificent. It was one of those meals that, the entire time you're eating, your tastebuds are so overwhelmed with goodness that you have to constantly refrain from closing your eyes and and moaning inappropriately. It's been a long time since I was so taken with any one meal in the DC area"”I'd have to say Komi, which I dined at about a year ago, was my most recent astonishingly good meal until I went to Marcel's. We dined at Blue Duck Tavern in October 2011, which was also a fantastic experience all around, but to put it in perspective, Marcel's is at least one notch higher in every regard. The atmosphere, the level of service, and the care taken with each dish seems results in perfection from the moment you arrive to the moment you depart. No detail is too small for the attention of the staff of Marcel's. As far as high-end DC-area eats go, I have eaten at Komi, Citronelle, Blue Duck Tavern, America Eats Tavern, Obelisk, Palena, Corduroy, 1789, and maybe a few others that are debatably not first-tier (and frankly, some of the ones I listed weren't first-tier in my experience). I'm not recounting these to brag in any way, certainly I have many still to cross off my list, but to give perspective. Among all of these dining experiences, Marcel's is probably second only to Komi, and even then it depends on what you're seeking. If you want a traditional wow restaurant, I just don't see how it could be done better than they are doing it at Marcel's. Over the summer I was in New York and ate at Le Bernardin, and although the types of cuisine between LB and Marcel's are quite different, I would say that the level of service I experienced between the two was very similar indeed. Marcel's is, simply, a gem in DC's crown and not to be missed for any special occasion.
jpbloom Posted March 27, 2012 Posted March 27, 2012 I'm having a very hard time understanding what happened at our dinner at Marcel's. We were there Sunday night for my birthday. I had only been there once before, several years ago for lunch; my wife had never been. It was like we each had two different meals. For the first three courses of a six course meal, the service was impeccable and the food was excellent, such that we were ready to call it one of the top restaurants in DC. Pacing was good, water and wine glasses were refilled promptly, various people checked on how things were, and some courses made you go "wow" (like the lobster bisque amuse, my sardine with pesto, my wife's lobster pasta). For some reason, things just went south the second half of the meal, with both service and food. Pacing seemed off, such that dinner began to drag on (we ended up being there three hours, longer than the meal justified with people who came in after us leaving well before). My sweetbreads were burned on the bottom, my wife's lamb was overcooked and the phyllo burned on the bottom as well. Wine service became virtually non-existent, such that I had to pour for myself at one point after the glass sat empty for quite a while (which I don't really mind in some situations, but we had $250 worth of wine and the decanter was an interesting design but a type I had not used before). The table next to us had wine pairings with each course and I noticed that, at the time I was pouring my own, they were halfway through a course before the wine paired with it was poured. Despite those issues, nobody came by during the second half to ask how things were, or we would have commented. While I realize everyone has off nights, I'm having a hard time understanding the inconsistency on one night. At those prices, I am not likely to try Marcel's again to see if they can deliver the high level we saw at the beginning throughout the meal.
DannyNoonan Posted April 2, 2012 Posted April 2, 2012 My wife and I enjoyed a lovely dinner at Marcel's on Friday evening. Our experience reminded me why I like this restaurant so much. It is understated and subtle but refined in every way. We were to be attending an event at the Kennedy Center later in the evening so we were seated promptly and able to place cocktail orders straight away. I ordered a sidecar and my wife a French 75. Both cocktails were well crafted and quite enjoyable. The sidecar did have a more orangy flavor than I expected, different from the usual lemon. Nonetheless, it was good. We opted for the $65 pre-theater menu. We each started with the perfectly dressed, peppery arugula salad and both enjoyed. I ordered the rockfish, which came accompanied with roasted parsnips and black trumpet mushrooms. The fish was perfectly cooked, the accompaniments earthy and complimentary. My wife ordered the roasted chicken and was impressed by the intense flavor of the bird and the accompanying jus. She even liked the gruyere potato cake on the side, despite not being a cheese fan. Glasses of white cotes du Rhone paired well with both meals. For dessert, I chose a trio of rhubarb preparations - a macaron, panna cotta and a third that I am forgetting. Regardless, fantastic dessert. My wife opted for a chocolate ganache concoction that was heavenly. Service throughout the meal was the perfect balance attentive without being obtrusive, even more impressive when you consider that they kept up perfectly on schedule to make our show. Whisked off to the KC after our meal and picked up afterwards, we popped in for a nightcap at the bar to round out a nearly flawless evening.
The Hersch Posted November 13, 2013 Posted November 13, 2013 I hadn't been to Marcel's for several years before this past Saturday evening. I guess Marcel's doesn't have all the trivial buzz of a place like Le Diplomate, but it's one of the best restaurants anywhere. It's expensive, and it's worth it. I had a four-course dinner on Saturday, and while courses two and four were only "very good", courses one and three were as good as anything I've ever eaten in my life: one, a wild mushroom soup; three, Marcel's signature dish, the boudin blanc. I've had the boudin blanc either every time or almost every time I've ever dined there, which is probably eight or so times, and it's always been fabulous, but it was never before quite as breathtakingly celestial as it was this time. This is a dish that everyone who reads these words should taste once ere dying. And there is no restaurant on earth with better service. Oh la la la, c'est magnifique.
DonRocks Posted November 13, 2013 Posted November 13, 2013 I hadn't been to Marcel's for several years before this past Saturday evening. I guess Marcel's doesn't have all the trivial buzz of a place like Le Diplomate, but it's one of the best restaurants anywhere. It's expensive, and it's worth it. I had a four-course dinner on Saturday, and while courses two and four were only "very good", courses one and three were as good as anything I've ever eaten in my life: one, a wild mushroom soup; three, Marcel's signature dish, the boudin blanc. I've had the boudin blanc either every time or almost every time I've ever dined there, which is probably eight or so times, and it's always been fabulous, but it was never before quite as breathtakingly celestial as it was this time. This is a dish that everyone who reads these words should taste once ere dying. And there is no restaurant on earth with better service. Oh la la la, c'est magnifique. Even though nobody ever talks about it, there's a reason it's in Bold. I keep waiting for it to be less than wonderful, but it never is.
Rhone1998 Posted November 13, 2013 Posted November 13, 2013 If I recall from a visit to Marcel's a long time back, there's a small bar by the entrance. Do people eat dinner there? Is it reasonably comfortable for dinner?
DonRocks Posted November 13, 2013 Posted November 13, 2013 If I recall from a visit to Marcel's a long time back, there's a small bar by the entrance. Do people eat dinner there? Is it reasonably comfortable for dinner? Yes, it's beautiful, it's not that small, they serve the full menu, and it's one of the best dining bars in the entire DC area.
tfbrennan Posted November 15, 2013 Posted November 15, 2013 Highly recommend dining at the bar. If we're flying back home via DCA for example, we stop for dinner on the way home. The bartender will recommend and help fashion as many courses as we're up for, including wine pairings, etc. Never been disappointed, and the service is always impeccable.
DMVDining2 Posted March 12, 2014 Posted March 12, 2014 Just went here for our anniversary last Saturday. I can't believe this was the first time we have been to Marcel's after all these years. Just an outstanding restaurant with some exquisite cooking by Chef Wiedmaier. The Boudin Blanc is easily one of the top dishes of the District, but I also equally enjoyed the Border Springs lamb chops. And then there was the Foie Gras Torchon - good heavens was that divine. Not to mention the duck breast with BRANDIED CHERRIES! The service was just as good as the food and makes the overall experience that much more memorable. One of the best dinners we have had in DC bar none. More on our meal here: http://www.dmvdining.com/2014/03/an-anniversary-dinner-at-marcels/
The Hersch Posted July 28, 2014 Posted July 28, 2014 Marcel's: underwhelming...maybe my expectations were too high. I have difficulty imagining this reaction to dining at Marcel's. Would you care to elaborate?
NolaCaine Posted July 28, 2014 Posted July 28, 2014 I have difficulty imagining this reaction to dining at Marcel's. Would you care to elaborate? dry bland rockfish and a too creamy potato leek soup. Now, the staff, amuse bouche and dessert were all fantastic as was the wine picked by the sommelier. You know, I hesitated to add this b/c I suspected there would be challenge. 1
DonRocks Posted November 10, 2014 Posted November 10, 2014 dry bland rockfish and a too creamy potato leek soup. Now, the staff, amuse bouche and dessert were all fantastic as was the wine picked by the sommelier. You know, I hesitated to add this b/c I suspected there would be challenge. Don't ever hesitate to write an honest recollection. I wouldn't say Hersch challenged you, so much as requested elaboration - you elaborated appropriately, and all was well.
Choirgirl21 Posted January 11, 2015 Posted January 11, 2015 Has anyone been recently that can recommend any "can't miss" items from the menu? I know the boudin blanc is a definite, but the other things I've seen mentioned frequently like the skate and the lobster bisque aren't on the online menu (I realize what's online may be different). Just based on what is posted, I'm going to have a very difficult time deciding on my courses! I am definitely committed to skipping cheese and dessert and going all savory though. 1
Kibbee Nayee Posted January 11, 2015 Posted January 11, 2015 Has anyone been recently that can recommend any "can't miss" items from the menu? I know the boudin blanc is a definite, but the other things I've seen mentioned frequently like the skate and the lobster bisque aren't on the online menu (I realize what's online may be different). Just based on what is posted, I'm going to have a very difficult time deciding on my courses! I am definitely committed to skipping cheese and dessert and going all savory though. According to Tom Sietsema don't miss the sea urchin flan with lobster and caviar, or the smoked salmon carpaccio with quail egg.
Mark Slater Posted January 12, 2015 Posted January 12, 2015 I went a month ago and the sea urchin flan is not to be missed. The snails as well.
Popular Post Choirgirl21 Posted January 12, 2015 Popular Post Posted January 12, 2015 I don't even know where to begin. I don't feel I have the writing skills to do justice to my experience at Marcel's last night. First off, the food wowed me. The seared ahi tuna with togarashi, the revered skate dish, and the infamous boudin blanc were flawless. The muscadet paired with the skate was my favorite pairing of the night and the bordeaux that Adnane chose for the boudin blanc a close second. The langostine and sweetbread dish was excellent as well - those perfectly crispy on the outside, melt in your mouth on the inside sweetbreads are something I could eat daily although I wasn't sure about the cook on one of the pieces of langoustine. I only wish the white burgundy paired with it would have been a bit warmer, but I have a bit of a pet peeve about the temps at which most restaurants serve their white wines, especially chardonnays (and I did not feel this way about the muscadet). The venison satisfied my craving to finish off the meal with red meat. Unfortunately the cube of sausage on the side of the dish was dry and heavily salted (I mean to the point that I found it inedible and I like salt) but the rest of the dish was excellent. Too often lately I've had beautifully plated, well executed dishes, that while I could find no flaws with them left me feeling less than enthused (my recent meal at Cityzen comes to mind). These dishes were not that. They were of course beautifully plated and well executed, but they were also generous, packed big flavor punches and really took me to a place where I was happy to sit quietly and relish every incredible bite. These dishes were, for the most part, more than the sum of their parts. But where I really want to give praise is Adnane. Waitman was right earlier to point out that he deserves high praise. I walked in and was immediately greeted by name and led to my seat at the bar, where there was a place setting already waiting for me despite the bar being empty (I had called earlier to check whether I needed to be concerned about getting a seat since the dining room was booked). That's just one of many little touches that add up to an exceptional experience. Throughout the night, I only needed to glance up and Adnane was there asking what I needed. I wanted to start the night off with a sparkling rose, but when I realized there wasn't one on the by the glass list anymore, I said no worries, just something bubbly. Adnane wouldn't settle for that and a bottle of brut rose was found and popped open. When I mentioned that I used to be a part of a blind tasting group, Adnane poured me a taste of a special wine to put my skills to the test. Later in the evening when he found out it was my birthday (I was purposely keeping that to myself as I didn't want special treatment) I was of course treated to a little dessert with "Happy birthday Jen" written across the plate. There were touches like this all evening, right up until I went to leave and I got a warm hug as if Adnane and I had been friends for years. And I think that's really where the exceptional experience comes from - that Adnane treats each guest like an old friend and has an amazing ability to read people and figure out what they need, when they want to engage, when they want to be left to their food, when something is off. The service too is more than the sum of its parts. And it's both of those things that leave me looking at my budget, trying to figure out how soon I can return. 13
The Hersch Posted January 13, 2015 Posted January 13, 2015 Thanks for the detailed report, Choirgirl21. I'm so glad that I and the rest of the gang didn't lead you astray. Was the sea-urchin flan not on the menu last night, or did you just decide against it? (Sea-urchin flan, with lobster and caviar, rings a lot of bells for me, and I want some. On the other hand, a dish of sweetbreads with langoustines rings a whole other set of bells. I'll have both, please!) 2
darkstar965 Posted January 13, 2015 Posted January 13, 2015 I don't even know where to begin. I don't feel I have the writing skills to do justice to my experience at Marcel's last night. First off, the food wowed me. ... And it's both of those things that leave me looking at my budget, trying to figure out how soon I can return. What a great report. We haven't been to Marcel's in a few years but will be going back soon now. TS's recent review and your post will be the reasons why. More yours actually. 2
cheezepowder Posted January 13, 2015 Posted January 13, 2015 Choirgirl21 - Thanks for the report! I especially have an interest in reports about solo dining. Did you need to make a reservation for the bar? 1
The Hersch Posted January 13, 2015 Posted January 13, 2015 While I realize everyone has off nights, I'm having a hard time understanding the inconsistency on one night. At those prices, I am not likely to try Marcel's again to see if they can deliver the high level we saw at the beginning throughout the meal. Since I've been thinking about Marcel's lately, what with people here talking about it and my having an upcoming dinner there, I looked back over this thread and came to this post, which I don't remember reading before. Go back upstairs and read the whole thing, I don't want to quote it all. I'm wondering if anyone else has had this kind of experience at Marcel's--where halfway through the meal, it's as if somebody, or everybody, stopped caring. I, too, would be reluctant to give them another chance at the prices they charge if I had experienced anything like this at Marcel's, which I haven't.
Choirgirl21 Posted January 13, 2015 Posted January 13, 2015 Thanks for the detailed report, Choirgirl21. I'm so glad that I and the rest of the gang didn't lead you astray. Was the sea-urchin flan not on the menu last night, or did you just decide against it? (Sea-urchin flan, with lobster and caviar, rings a lot of bells for me, and I want some. On the other hand, a dish of sweetbreads with langoustines rings a whole other set of bells. I'll have both, please!) It was on the menu. Adnane had recommended it, but before making my final decisions I decided to ask him about it. I am honestly not a fan of sea urchin. It's too briney for me, as are most raw oysters (aside from the Rappahannock oysters, which I find sweet and mild) - something I would love to get past but just can't seem to. He told me the flavor was subtle and so I was leaning toward going for it anyway when he suddenly stopped and exclaimed that when he made recommendations he had forgot to mention the langoustine and sweetbread dish was his favorite and he ate it almost every night. That one had already caught my eye so when he said that my decision was made. Having said that, someone else who ate at the bar ordered it and seemed to really enjoy it. Based on the good reviews all around I would go for it. If I go back, there is a good chance I will get it if it's still on the menu. What a great report. We haven't been to Marcel's in a few years but will be going back soon now. TS's recent review and your post will be the reasons why. More yours actually. Thank you, I really appreciate that. Choirgirl21 - Thanks for the report! I especially have an interest in reports about solo dining. Did you need to make a reservation for the bar? I didn't, but it was for a Sunday night so I can't speak to other nights. I was actually the only person when I arrived. One gentleman popped in not too long after to have a drink, but had to head back to Richmond. Then another female diner from SF came in, along with an ambassador who is a regular. And that was it for the evening, but we managed to have a good time with some nice conversation. What I found was not only is the clientele quite worldly and well educated, but so is the staff. "Even" a young busboy from West Africa spoke 4 languages. One of the many reasons I enjoyed my experience. Fascinating people all around to chat with. 4
The Hersch Posted January 20, 2015 Posted January 20, 2015 I had both the sea-urchin flan with lobster and caviar and the langoustine with crisp sweetbreads on Sunday evening, and loved them both unreservedly. The one disappointment in my five-course dinner was, surprisingly, the boudin blanc. This is served somewhat differently every time I dine at Marcel's; this time it was served bratwurst-like with red cabbage, and I found it rather crude and unappealing (not that there's anything wrong with bratwurst, in the right context). Fabulous dinner, all the same. We went cheap on wine, with two bottles of Cava that were just perfect with the food. Service was as graceful as always. 1
DonRocks Posted January 20, 2015 Posted January 20, 2015 I had both the sea-urchin flan with lobster and caviar and the langoustine with crisp sweetbreads on Sunday evening, and loved them both unreservedly. The one disappointment in my five-course dinner was, surprisingly, the boudin blanc. This is served somewhat differently every time I dine at Marcel's; this time it was served bratwurst-like with red cabbage, and I found it rather crude and unappealing (not that there's anything wrong with bratwurst, in the right context). Fabulous dinner, all the same. We went cheap on wine, with two bottles of Cava that were just perfect with the food. Service was as graceful as always. I hear you on the Boudin Blanc - I have no doubt it's their biggest seller, but it's also a plague upon them having it as their signature dish. 1
Pool Boy Posted January 21, 2015 Posted January 21, 2015 Does Adnane staff up the bar only, or.....? A family member recently married, and we'd like to treat the two of them to a dinner to celebrate here and they love places that have superb service.
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