Washington, D.C. Restaurants

Marcel's Review

Chef Robert Wiedmaier trained in the Netherlands and Belgium, and in this, his first solo venture, his French-inspired Belgian cooking focuses on robust seafood and poultry preparations served in three or more courses. Don't miss the mussels, if they're available, and take advantage of the perfectly seared diver scallops served with delicate Japanese citrus sauce. The duck breast is a marvel, its succulent dark meat coated in flavorful jus that melts into the accompanying risotto cake. In season, be sure to order the fig tart with citrus crème anglaise and honey-cinnamon ice cream.

    Restaurant Details

  • Reservations essential.
  • No lunch.

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