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Marcels---1st Time

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Next Sunday I'm going to Marcel's for the first time. It's the last big blowout meal my fiance and I will have before I move to Michigan.

I know the menu changes fairly regularly. But are there any can't miss items that we should make sure to check out?

Also how should men dress for this restaurant? Is a jacket required or highly recommended or would nice slacks and a button down shirt be ok?

Thank you!

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  1. Boudin Blanc is an absolute must.

    Dover sole, skate, lobster bisque.

    7 Replies
    1. re: DanielK

      Oh, and I forgot to add - jacket required.

      1. re: DanielK

        Thank you for the recs (and the dress attire info).

        I did see that dover sole dish on the menu and have noted it as a must order based on description alone.

        Quick question about the courses: my understanding is you can order from any of the categories for your courses is that correct? So if I wanted to order 3 from the appetizer category and one from the dessert that would be fine? Do they size the portions appropriately?

        1. re: Elyssa

          Yes, the way you've described the ordering policy is what we've experienced each visit. I love Marcel's flexibility!

          1. re: Elyssa

            They are flexible on which categories you choose which courses from, but I don't think they upsize a course that's normally a smaller appetizer portion. If you choose 4 really small things, you just get 4 really small things. They categorize to try to help you build a progressive meal.

            That said, this is probably the best and most professional service anywhere in the DC area, so just work with your server to get what you want.

            And the wine list is stunning.

            1. re: DanielK

              Thank you so much. I'm so excited!! This is one fine dining experience I didn't want to miss out on.

              1. re: DanielK

                Just to amplify DanielK's explanation...

                The portion sizes are all the same. There is no difference in size between a dish ordered from one course versus another course. The progression you'll see on the menu is one of richness and heaviness. For example, a course early in the meal groups choices of fish or seafood dishes with lighter sauces. A course served after that groups meat and game dishes.

                I tend to prefer fish and seafood so I typically skip a selection from the meat list but I might order two items from the fish list.

                If you find yourself ordering multiple items from one category, the chef will send them out in the order he feels will be best, but you ought to confirm that with your waiter.

                1. re: Indy 67

                  Thanks for the clarification. I will likely order mostly from the fish/seafood/vegetable/appetizer categories as well and leave the heavier meat-centered dishes to my fiance.

        2. DC's loss, Great Lakes board's gain.

          3 Replies
          1. re: hill food

            Awww thank you. I'm really bummed to be leaving such an amazing dining scene. That said, I will get to return to DC about once a month for business so I plan to stay very active on this board as well.

            1. re: Elyssa

              ahh it's no great praise, just our opinions have coincided a few times, that's all, but when it does, you trust the others judgement. as EXTREMELY unlikely it is that I will ever make it to MI, I will look for your ops if that happens. good Lebanese I hear.

              1. re: hill food

                The Detroit area has amazing Middle Eastern cuisine. One of the added bonuses of moving there.

          2. So, tonight was your blowout at Marcel's. Anxiously awaiting the report!

            1. If at all possible, ask for Johnathan to be your waiter. He is the captain. We had a table of 4 last Saturday for the Pre-Theater menu & he was delightfull. Grade A on service. I would recomend the pea soup if it is avalible, or the scallops with parsnip puree.