Chef Marcus Samuelsson on His New Restaurant in the Bahamas - AFAR
"Led by six-time James Beard Award–winning chef Marcus Samuelsson, this fish-and-chop house is the result of nearly four years of research and collaboration with local Bahamian purveyors. The menu reimagines Caribbean comfort food using native ingredients—examples include fried chicken with sour orange hot honey, tuna tartare with cassava chips, and Marcus’s Cornbread served with a spice-infused, rum-spiked butter—and it features a signature “Yes, Chef” cocktail (vodka, pineapple gum syrup, and ginger). The kitchen emphasizes local sourcing (sour oranges, hydroponically grown herbs and tomatoes, passion-fruit hot sauce, and house pickles) and cultural sensitivity: traditional items like conch salad are left to local cooks while the restaurant adapts presentation and techniques. Housed with a large open kitchen and local leadership (chef Garrette Bowe), the concept aims to provide training and jobs for island residents; it is open for dinner and reservations are recommended." - Raven Briana McMillan
