Frommer's Review
When you walk through the front door, look straight ahead into the exhibition kitchen -- chances are you'll be staring directly into the eyes of chef Robert Wiedmaier (or his chef de cuisine, if Wiedmaier should be performing in his exhibition kitchen at Beck's -- keep reading). In any case, Wiedmaier's vivid style and cuisine are firmly on display here, with French dishes that include nods to his Belgian training: duck breast with baby turnips, rose lentils, and Calvados sauce; or venison with ragout of winter mushrooms and Madeira sauce. Wiedmaier's boudin blanc sausage is said to be out of this world, if you like that sort of thing. Desserts usually include seasonal tarts such as spring pear tart with raspberry coulis.
Marcel's, named after Wiedmaier's young son, hews to a country French decor that includes panels of rough stone framed by rustic shutters and antique hutches displaying Provençal pottery. Drapes and carpeting help buffer the conversational buzz that otherwise would ricochet off the stone walls and floors. To the right of the exhibition kitchen is a spacious wine bar, with its own menu (the full dinner menu is also available at some tables), and lovely live jazz nightly year-round. Marcel's offers seating on the patio -- right on Pennsylvania Avenue -- in warm weather. Widely successful from the start is Marcel's sibling, Brasserie Beck, which opened in 2007; you guessed it: Beck's is named after Wiedmaier's second-born son.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
