Marcel's — Washington, DC At chef Robert Wiedmaier's DC flagship, Marcel's, he and his chef de cuisine Paul Stearman are currently showcasing exotic and domestic game, like Squab en Croute with Duxelle Mushrooms, Root Vegetable Purée & Bordelaise Sauce and Colorado Elk Loin with Sweet Potato Purée, Port Reduction & Molé Powder. (fb101.com)
Roasted Tomato + Swiss + Lettuce + Pickles + Huitlacoche Steak Sauce + Mushroom Duxelle + Fingerling Potatoes (add an AZ egg for $ 2) (gertrudesrestaurant.net)