


Marcel's welcomes you and your guests for dinner to one of the top restaurant destinations in the Nation's Capital. Our highly acclaimed seasonal menu of French and Flemish cuisine has won over even the hard-to-please critics.
HOURS: Wednesday-Thursday and Sunday, 4:30PM to 9:30PM. Friday and Saturday, 4:30PM to 10PM (Pianist in the Lounge). Closed Thanksgiving and Christmas days.
Reservations are highly recommended. Please call (202) 296-1166. If you would like to make a reservation online, please use the form below. Please do not submit reservation requests by email or using our contact form. Not recommended for children under the age of 12.
Marcel's dress code is upscale. Most gentlemen wear jackets, however, not required. We respectfully request that gentlemen refrain from wearing shorts, sandals, sleeveless shirts, or baseball caps. Athletic wear and torn clothing are not permitted.
We are a short walk to the Foggy Bottom / GW Metro
Station. Valet parking is currently suspended due to Covid.
Marcel's is temporarily suspending corkage and bringing
in outside cakes.
For private dining and Special Events, please ask for Julie Albert at (202) 445-9550 Our Palladin Room in the back of the restaurant is semi-private. The entire restaurant can be bought-out for special events and functions with keeping safe distances. It's the perfect place to hold a reception, ceremony or party in a premiere setting.
For the months of March and April, Marcel's is offering a four-course chef tasting menu on Sunday, Wednesday, Thursday and Friday for $85. Saturday evening is a choice of four, five or six courses. There are menu supplements including caviar service. Please look at our new menus on the Cuisine page.
On Friday and Saturday evenings, pianist, Michael Price is playing in the lounge and there is a also a dinner menu to go for curbside delivery, place order below.
We will be open for Mother's Day Brunch on Sunday, May 9th. Brunch menu is listed on site under CUISINE.
Just Announced! PlumpJack Winery Wine Dinner on April 14th, reserve your seat today. Menu and detials on CUISINE page.