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. Marcel's the haute French flagship that he runs with chef de cuisine Paul Stearman, regularly tops the best-of lists in the nation's capital and currently holds the coveted top spot on Zagat's Best Restaurant list for the Washington, DC/Baltimore, MD. Its charming 'old French' interior and impeccable service puts diners instantly at east. Wiedmaier's Lamb Tenderloin wrapped in Phyllo Pastry with Duxelles, Baby Spinach, and Nicoise 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. He was featured on the PBS James Beard award-winning program Chefs A'Field where he shared his passion to be a dutiful chef, respect for the product, and educated viewers on what it means to the ingredients you cook from their environment to the table.
Belgium is the bold-faced theme of this casual yet stylish hot spot for chef Robert Wiedmaier, a cavernous brasserie run in partnership with his old friend, chef Brian McBride. Modeled on a vintage Brussels train station with old railway clock overhead, and featuring a large exhibition kitchen and oversized bar, Brasserie Beck transports diners to a wonderland of hearty Flemish cuisine. Here you will find a tempting array of mussel preparations such as Classic White Wine to Spicy Red Thai Curry; Beef Carbonade [Beef Stew braised with Kasteel Bruin beer;] and a Cassoulet of slow-braised Lamb, Garlic Sausage, Duck Confit Pork Belly, Whit Beans and Root Vegetables; along with extensive charcuterie and shellfish plates, and the area's most comprehensive selection of Belgian beers - including some brewed exclusively for Wiedmaier. Esquire called Brasserie Beck one of the "Best New Restaurants in America" when it opened in 2007, and it remains a downtown favorite to this day.
Critically acclaimed and award-winning Chef Robert Wiedmaier is transforming Alexandria's dining scene with his new Old Town trifecta. Adjacent to the boutique Lorien Hotel & Spa, the elegant BRABO Restaurant, casual and lively BRABO Tasting Room and The Butcher's Block, A Market by RW, our gourmet market, are each distinctive reflections of Wiedmaier's passion and award-winning talents. These spaces, created by renowned New York-designer Vicente Wolf, are as engaging as Chef Wiedmaier's signature cuisine. For even more ambiance BRABO features a rooftop terrace available for an exquisite outdoor dining experience, especially during summertime in Virginia. Here, the food and atmosphere combine with exceptional service for a perfect balance of rustic and refined, timeless and contemporary and above all, pleasurably memorable.