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Marcel's by Robert Wiedmaier

Marcel's by Robert Wiedmaier

French Restaurant$$$$
West End, Washington
  • Has a stamp of approval from Washington Post and Food Network
    • Washington Post
    • Food Network
  • Wolfgang Puck
    "Chef Scott Drewno of The Source recommends the Boudin Blanc!"(5 Tips)
    Washington Post
    "... tortellini set up with foie gras and woodsy morels comes close to my idea of..."(5 Tips)
    Sabrina Z.
    "food and wine list"(2 Tips)
    David Wannan
    "Jonathan is simply spectacular when it comes to service!"(3 Tips)
33 Tips and reviews
  • boudin blanc
  • wine
  • foie gras
  • good service
  • seafood
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  • Recent
  • Popular
  • David H.
    David HamiltonMay 28, 2017
    We had a five course tasting menu, with caviar, mussels, duck breast. Simply excellent!
  • Jim
    JimApril 29, 2016
    Everything was fantastic!!! Great service, and even better food !!!!
  • Bitches Who Brunch
    Bitches Who BrunchMarch 16, 2016
    The Bitches say: A-. The caliber of cuisine and service at Marcel’s is top notch, we just wish there was a bit more brunch, and maybe a deal on the cocktails. Read more
  • P J.
    P JSeptember 7, 2015
    Great service and perfect for a pre-theatre meal
  • Nicole Alexandra M.
    Love the spicy margaritas!
  • Bernardo V.
    Bernardo VcNovember 23, 2014
    Great wine selection. Esplendid food. Try the Sea Urchin Flan Lobset
  • John B.
    John BakerNovember 19, 2014
    Great place for a special occasion. The tasting menu won't leave you hungry and the food is phenomenal!
  • Chefs Feed
    Chefs FeedAugust 22, 2014
    Brian McBride, chef of Brasserie Beck, eats here on his nights off. He loves the Boudin blanc. Read more
  • Doc
    DocAugust 9, 2014
    Rockfish is fantastic!
  • Sabrina Z.
    Sabrina ZahidMarch 11, 2014
    Between the service, food and wine list, this is the most well executed restaurant in D.C.
  • AJ
    AJDecember 22, 2013
    Foie gras.
  • Heloisa B.
    Heloisa Botelho CaparicaOctober 13, 2013
    Very special!!! Cant miss it!
  • Russ P.
    Russ PtacekOctober 4, 2013
    Fancy French restaurant suspension: Marcel's - Duck at 49 degrees, cross contamination control, no one certified food safety. Declined to explain or show us improvements. Passed city reinspection.
  • Heather M.
    Heather McPhersonMarch 31, 2013
    excellent start to finish. superb wine selection pairings suggested
  • Food Network
    Food NetworkMarch 20, 2013
    Table 28, in a curtained-off nook in the main dining room, is perfect for an extra-romantic and ultra-private evening. Via Read more
  • Sami B.
    Sami Ben GharbiaJanuary 1, 2013
    Super Adnen ;) Ehsan & Co. Great food and wine, yamyam
  • Oswaldo G.
    Oswaldo Gomez RodriguezOctober 24, 2012
    Oisters......any day, recommended!
  • Víctor S.
    Víctor SanchoSeptember 14, 2012
    $10 for a draft beer. Are you kidding me?
  • David Wannan
    David WannanAugust 25, 2012
    Jonathan is simply spectacular when it comes to service! Remarkable food. Terrific service. Make sure Jonathan takes care of you.
  • James
    JamesJune 10, 2012
    Excellent food, charming space and attentive service (4 of 4 petals via Fondu) Read more
  • Bordeaux Wines
    Bordeaux WinesMay 1, 2012
    Treat yourself to the foie gras. Pair it with a Bordeaux and soak up the beautiful ambiance.
  • Wolfgang Puck
    Wolfgang PuckApril 26, 2012
    Chef Scott Drewno of The Source recommends the Boudin Blanc!
  • Washingtonian Magazine
    Washingtonian MagazineJanuary 9, 2012
    What to get: Chestnut-and-foie-gras soup; shrimp with corn blinis; boudin blanc with truffle sauce and truffled potato purée; melted Montboissie cheese over toasted pecan-raisin bread.
  • FiOS 50
    FiOS 50November 28, 2011
    Robert Wiedmaier's flagship restaurant Marcel's is best known for having the town's best offering of boudin blanc.
  • Washington Post
    Washington PostOctober 12, 2011
    *** stars in Tom Sietsema's Fall Dining Guide 2011. ("Veal tortellini set up with foie gras and woodsy morels comes close to my idea of heaven," writes Tom.)
  • Jody F.
    Jody FellowsOctober 6, 2011
    The foie gras is just silly good. Served with house-made toasted brioche, I could eat that all day and night.
  • Tanner H.
    Tanner HolbrookSeptember 29, 2011
    Been here 10+ times
    ALWAYS get the pan-seared foie gras (if available). Chef Wiedmaier is absolutely amazing.
  • Sylvie H.
    Sylvie H.July 12, 2011
    Scallop with pork belly is awesome as well as their signature boudin blanc.
  • Scott  Margenau (ImageWorks Studio) M.
    Food is excellent. Service is great. Try expresso martini at bar, ask for Fernando.
  • AskMen
    AskMenApril 22, 2011
    Call them 24 hours in advance of your RSVP, discuss your tastes, filling-wise, & their chef will prepare a creative interpretation of your personal hopes & dreams, all wrapped in house-made pasta. Read more
  • Jaime G.
    Jaime GraciaDecember 24, 2010
    Been here 10+ times
    Ask for Jonathan.
  • Ryan R.
    Ryan RoseOctober 23, 2010
    Place is overpriced and the staff I rude/snooty. Save time and money dont bother!!
  • Erik S.
    Erik SchonherApril 14, 2010
    Go here before a show at the Kennedy Center and treat yourself to a great meal and outstanding service. After the show, go back for the piano bar a single-malt. The best!
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