photo by Tom McGovern
From a press release:
“Celebrated chef, restaurateur, and author Marcus Samuelsson proudly announces the opening of Marcus DC, his lively new dining destination in the nation’s capital dedicated to showcasing the richness and diversity of the Black culinary experience. The restaurant will officially debut for dinner service on Tuesday, June 3, at 222 M Street, NE.
Together with Executive Chef Anthony Jones, Samuelsson—who this year celebrates three decades of his award-winning career in the U.S.—builds a patchwork of flavors, expert technique, and family memories into a modern American menu.
Signature dishes at Marcus DC reflect Samuelsson’s cross-cultural culinary lens, and extensive travels around the globe. Dinner starts with his signature Blue Cornbread, served warm with yassa butter and berbere honey—an inviting nod to the rich culinary traditions of Africa’s many cuisines. Swediopian mirrors Saumelsson’s birthplace and the land where he was raised in a dish featuring cured salmon in a vibrant goldenberry broth, accompanied by a delicate crisp made from teff, the ancient Ethiopian grain.
“These dishes are deeply personal—they reflect where I’ve been, who I’ve cooked with, and the incredible creativity that defines Washington, D.C.,” says Samuelsson. “Working closely with Chef Anthony Jones, we have created a menu that aims to showcase the range and beauty of ingredients and flavors that inspire us.”
Mel’s Crab Rice, served with hot sauce–pickled okra and uni béarnaise, is an ode to Jones’ childhood growing up near the Chesapeake Bay and his family’s favorite crab shack. Born in Prince Frederick and raised in Sunderland, Maryland, Jones has worked alongside Samuelsson for more than six years, including on the opening team at Red Rooster Overtown in Miami. In Washington, D.C,. Jones has held roles at acclaimed spots including Michael Schlow’s Alta Strada and Conosci, and Dirty Habit at Hotel Monaco.
At Marcus DC, Jones offers a distinct narrative of the Black diaspora—one grounded in a deeply personal, DMV-rooted perspective. A prime example of this is Chuck B’s Roast Chicken, a bold take on a classic dish, served with the city’s iconic mambo sauce and a carrot dukkah salad.
Additional menu highlights include the family style 32-ounce Dry-Aged Tomahawk with collards and benne seed miso butter; Grilled Whole Black Bass with crab curry, swiss chard and crispy batata (sweet potato); and signature entrees such as the Smoked Clam Pepe, a spin on cacio e pepe with English peas and preserved lemon; Roasted Rockfish with seafood chili; and Miso-Spiced Cauliflower with mushroom escabeche and aji amarillo.
Desserts are crafted by Executive Pastry Chef Rachel Sherriffe, who has worked in the kitchens of Jean-Georges in New York and locally at Rooster & Owl and Ellie Bird. Sherriffe also draws inspiration from her Jamaican heritage, showcased in dishes such as the Flourless Chocolate Cake paired with plantain ice cream. The dessert menu also includes a Thai Basil Rice Pudding with lime cake, ginger lime jelly, and yogurt sorbet; Plum Almond Teff Cake accompanied by berbere pistachio brittle, cardamom ice cream, and sorrel jus; and a Praline Coconut Cake featuring coconut jam, candied hazelnuts, macerated strawberries, and strawberry shrub sorbet.
The bar program, developed by consulting mixologist Glendon Hartley (of the award-winning Causa / Amazonia and Service Bar), is an extension of the kitchen’s spirit. Signature drinks include the fiery Abyssinian Blaze made with gin, Campari, and berbere; the smooth Velvet Detour made with tamarind, cognac and lemon juice; the Skål & Shadow made with vodka, lingonberry and aquavit; and non-alcoholic beverages include the Addis Sol, a coffee-infused lemonade.
The design of Marcus DC is rich with texture, rhythm, and intention. Kamille Glenn, founder of dsgnrswrkshp, the visionary designer behind the interiors, infuses the space with tactile depth and layered storytelling. Says Glenn, “Marcus DC weaves a rich cultural tapestry reflecting the Chef’s deep connection to play and sensory exploration, featuring crafted materials sourced from the dsgnrswrkshp community.” Her approach explores the nature of energy and time through reciprocity, drawing on cultural connections across the African Diaspora through natural materials and bold patterns.
A centerpiece of the space is a striking abstract collage by acclaimed Baltimore-born visual artist Derrick Adams, aimed at examining how individuals project identity through fragments of structure and surface. The space is alive with movement and interaction, from the open kitchen and raw bar to the chef’s table that invites guests into the creative process. The intimate private dining room, surrounded by art from emerging DMV artists and framed by printed wallcoverings, evokes cultural nostalgia while offering a vibrant setting for special gatherings.
Marcus DC is the second of three concepts from Marcus Samuelsson Group at The Morrow hotel, following the recent opening of rooftop bar Sly. Goodie Lounge, a cocktail bar and private events space on the 11th floor, will debut later this year.“