The DC Survey: What Are Robert Wiedmaier's Favorite New Openings?

Robert Wiedmaier; photo by Len dePas

By Olga Boikess

The DC Restaurants Survey just kicked off - which means it’s time for you to rate the area’s dining scene. To spark your thinking, we thought we’d ask some well-known chef and restaurateurs for their take on what’s hot and exciting, and how they feel about their own Zagat scores.

First up is chef-owner Robert Wiedmaier, whose luxurious Belgian-French restaurant Marcel’s in the West End got the top Food rating in the most recent survey. His mini-empire includes Brasserie Beck in the Penn Quarter, Brabo/Tasting Room in Old Town and Mussel Bar in Bethesda. If that isn’t enough he’ll be opening a blockbuster spot in Atlantic City - but more about that below.

What was the most exciting DC-area restaurant opening in the past year? It’s not just one - there are a few. Fiola - Fabio [Trabocchi] coming back, it’s awesome. Pearl Dive Oyster - great concept. RJ Cooper’s Rogue 24. It got lots of stir. It is way out of the box, and he gets kudos for jumping into the DC market with it. It’s adventurous, cool - no one else had the nerve to do it.

What’s the best thing about the DC-area restaurant scene at the moment? And the worst? How does the economy figure in the equation? There’s a huge surge of talented chefs coming to town. And local talents are opening their own places like Estadio, Volt and Mike Isabella’s Graffiato, doing really good food that is price-conscious. The bad part is that the population of the area isn’t growing [enough] so that there are more restaurants vying for the same customers.

Did you think the Zagat reviews and scores for your restaurants in the latest guide were fair? Well, more than fair for Marcel’s. As for Brabo, it sits right between Marcel’s and Brasserie Beck in terms of level of food, so I’d like the food rating to be a little higher - but it is a good score. Brasserie Beck gets a 25 for food. That’s a good score for that kind of food. It is a brasserie. But do you think that a 29 or 30 for food should be only for fine-dining restaurants? What makes a “29” - the technique, the multiple reductions, the exquisite care - or just a great cassoulet? I do think 22 is low for decor at Brasserie Beck. There’s not a restaurant in town with that decor - a kitchen in the middle of the restaurant; the high ceilings; the railroad clocks.

Which projected opening in 2012 interests you the most? My plans involve a multimillion-dollar restaurant in the Atlantic City Revel. Michel [Richard] will be up there with me.

You've heard chef Wiedmaier's faves - now go let us know yours by voting!