Full-Circle Chef Robert Wiedmaier is as avid a hunter and fisherman as he is a genius in the kitchen. Devoted to the classic old world techniques of his European training that use the whole animal and waste not a single bit of product, he is suddenly in vogue as ‘culinary sustainability’ at its best. Opened in 1999, Marcel’s, the haute French flagship restaurant that he runs with chef de cuisine Paul Stearman, regularly tops the best-of lists from Zagat's Washington, DC/Baltimore, MD Best Restaurant survey to spots on OpenTable's nationally-ranked Fine Dining list and James Beard Award finalist nods for its Outstanding Wine Program and Service. Its elegant, sleek and newly-updated interior—coupled with the flawless attention to detail, service and wait staff—has the distinct ability to put diners instantly at ease. Chef Robert Wiedmaier’s Lamb Tenderloin wrapped in Phyllo Pastry with Duxelles, Baby Spinach, and Niçoise Olive with Cumin Madeira Reduction leaves traditional Beef Wellington far behind, and his ‘secret,’ off-the-menu Farmhouse Chicken has achieved legendary status among Washington insiders. Boasting the largest Champagne selection in the DC Metropolitan Area, an acclaimed 16-page wine list, an on-site sommelier and a team of highly trained personnel ready at any guest’s whim, chef Wiedmaier has cultivated a culinary experience that is truly extraordinary in this day and age. He, himself, has been named Chef of the Year by the Restaurant Association of Metropolitan Washington, a knight of the Brewers' Mashstaff by an ancient guild in Brussels and has led his collection of eight restaurants to receive national awards and praise.
2401 Pennsylvania Avenue NW, Washington, DC 20037