Marcus at Baha Mar Fish + Chop House
Restaurant · Nassau ·
Upscale Bahamian dishes, rooftop bar, romantic garden, beachfront
Upscale Bahamian dishes, rooftop bar, romantic garden, beachfront
"Chef Marcus Samuelsson, who you probably know from TV or Red Rooster in NYC or Miami, has a spot right here in Nassau in the Baha Mar hotel. Chop House does upscale Bahamian dishes really well, like conch croquettes and island seafood rice, served to the background of a beachfront location that’s perfect for romantic dinners. It generally feels like a typical resort hotel—you know, lots of people wearing flowing kaftans and airy indoor spaces where the salty breeze somehow makes the food taste better. The best views are on the upper level, which is sometimes reserved for private events, but they host fun DJ sets on Fridays and Saturdays you can check out even if you’re not staying at the hotel." - ashleigh sean rolle
"Chef Marcus Samuelsson, who you probably know from TV or Red Rooster in NYC or Miami, has a spot right here in Nassau in the Baha Mar hotel. Chop House does upscale Bahamian dishes really well, like conch croquettes and island seafood rice, served to the background of a beachfront location that’s perfect for romantic dinners. It generally feels like a typical resort hotel—you know, lots of people wearing flowing kaftans and airy indoor spaces where the salty breeze somehow makes the food taste better. The best views are on the upper level, which is sometimes reserved for private events, but they host fun DJ sets on Fridays and Saturdays you can check out even if you’re not staying at the hotel." - Ashleigh Sean Rolle
"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
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