When walking into the main entrance of Marcus DC — taking in the smell of the food, pleasant ambiance and beautiful designs from African American artists — guests know the restaurant is a special place.
Roasted Rockfish served on seafood chili is on the menu at Marcus DC, one of the newest restaurants from Marcus Samuelsson. (Courtesy Photo/Marcus DC, Scott Suchman)
Located in the Morrow Hotel, at 222 M Street NE, Washington, D.C., the restaurant is one of the latest additions to Chef Marcus Samuelsson’s global portfolio of 13 dining establishments. The award-winning chef, author, restaurateur and activist was in town recently at his D.C. spot, which opened in June.
On Aug. 19, Samuelsson was at the restaurant, donning one of his apple hats, a colorful apron and moving from table to table, greeting patrons.
The celebrated chef is thrilled to be back in the area. Before, he had a restaurant in suburban Maryland and said he could not stay away, now excited to be in the D.C. limits.
On the Marcus DC dessert menu is the Praline Coconut Cake, created by Executive Pastry Chef Rachel Sherriffe. (Courtesy Photo/Marcus DC, Scott Suchman)
“D.C. for me has so many dualities, complexities, and neighborhoods,” said Samuelsson. “Through the news, D.C. is out there to the world more than any other U.S. city, regardless of who is president.”
The influence of Samuelsson living in the District during the late 1990s through the early 2000s influenced his approach to the Marcus DC menu.
The rhythms of go-go music and Bad Brains, one of D.C.’s Black rock bands, plus restaurants like Ben’s Chili Bowl and the Florida Avenue Grill, were the sounds and the tastes of the District that Samuelsson embraced. To give Marcus DC the feel he envisioned, Samuelsson’s leadership team includes Executive Pastry Chef Rachel Sherriffe and Executive Chef Anthony Jones.
“At its core, [D.C.] is an African American city,” Samuelsson told The Informer. “For me, that was really important when we built Marcus DC.”
Let’s Eat: Tastes From Around the Globe
There are a variety of delectable offerings at Marcus DC that offer diners a taste around the world.
Lower Bay Fluke Crudo is a raw fish salad served with apple cucumber aguachile dressing, and spicy crispy plantain is on the menu at Marcus DC, one of the newest restaurants from Marcus Samuelsson. (Courtesy Photo/Marcus DC, Scott Suchman)
For those who like to start with veggies and lighter fare, the Lower Bay Fluke Crudo, was made with fluke, a type of raw fish, garnished with spicy berbere plantain, and then drizzled with apple cucumber aguachile. There is also the Heirloom Tomato Salad, which includes strawberries with smoked almonds in a sorrel and avocado broth. Both are delicious and combine flavors in a unique and tasty way.
Served with the salads was the must-have blue cornbread, accompanied by yassa butter and berbere honey.
For an extra yum factor, dip the blue cornbread in the salad juices.
Entrees such as the Roasted Rockfish, served over Aunt Virginia’s seafood chili, are excellent. The rockfish has an impeccable, clean taste, cooked to the proper temperature. Very thinly sliced cauliflower and a side dollop of pureed cauliflower accent the plate.
On Aug. 19, Chef Samuelsson was the “host with the most.”
Though the restaurant opened in June, Samuelsson seemed to know everybody there, but the majority of the diners were visiting Marcus DC for the first time. It’s his “Welcome to my home” vibe that Samuelsson and his entire team want patrons to feel.
For Anthony Williams, it was his first time at the restaurant, and the third time for dinner companion Jamila Galloway at Marcus DC.
The kitchen at Marcus DC was designed so that diners can see the operation. Executive Chef Anthony Jones oversees the team. (Courtesy Photo/Marcus DC, Scott Suchman)
Williams had the crispy sweet potatoes, along with Mel’s Crab Rice, a dish that many of the restaurant’s visitors were enjoying. The crab rice was seasoned with summer mushrooms, hot sauce, and pickled okra, tossed in a bérnaise sauce.
“The crab and rice were juicy with onions, which I liked a lot. The blue cornbread was amazing,” said Williams, an uptown D.C. resident. “I’ll be back, I promise you.”
Galloway tried something new on this third visit to Marcus D.C.
“The scallops were so good. I think it was the mix of sauces,” said Galloway about her dish that was served with plantain mole, maitake, and pickled white asparagus.
The Corn Cremeux dessert is delightful, with a combination of huckleberry compote, fried hoe cake, and toasted corn that will have diners scraping the bowl for more. Further, the buttermilk ice cream is truly unbelievable.
The 12-seat bar at Marcus DC is bright with designs by African American artists. (Courtesy Photo/Marcus DC, Scott Suchman)
Sherriffe, who is of Jamaican heritage, created the Marcus DC dessert menu hoping to bring African and Caribbean culture to the menu.
“I’m learning some new ingredients from Africa, so I incorporate those into the dessert menu,” said Sherriffe. “Look at the Plum Almond Teff Cake. It has berbere pistachio brittle, cardamom ice cream with a sorrel jus, which is a sauce.”
The combination of Black and global cuisines is what makes Marcus DC special.“It’s blending modern American cooking with Black culinary traditions from DC to Ethiopia, and beyond,” said Samuelsson. “It’s a celebration of heritage, flavor, and community.”
Source: Washington Informer
