Marcus DC
American restaurant · NoMa ·
Ethiopian-Swedish fusion with Mid-Atlantic seafood and local dishes
Ethiopian-Swedish fusion with Mid-Atlantic seafood and local dishes
"Chef Marcus Samuelsson’s NoMA trifecta is closing out 2025 with a full slate of New Year’s celebrations, from an all-day rooftop happy hour at rooftop bar Sly to a five-course prix-fixe dinner at Marcus DC, capped by a masquerade ball at Goodie Lounge. Sly keeps things casual with light bites and seasonal cocktails served all day. At Marcus DC, the countdown menu features dishes like grilled tiger prawn with avocado and mango salsa macha, kingfish with nine-grain rice and collard kimchi, wagyu ribeye with guajillo jus and foie ganache, and halibut cheek with yassa cuttlefish, plus optional truffle upgrades. Dessert lands on baobab mousse with rooibos foam and pickled Asian pear compote." - Vinciane Ngomsi
"In NoMa, I caught pastry chef Rachel Sherriffe roaming the room with a cake cart to slice and plate praline coconut cake layered with coconut jam, candied hazelnuts, stewed pears, cinnamon-rum Chantilly, and roasted pear sorbet for each guest; the team also spins its famous Mel’s Crab Rice tableside." - Adele Chapin
"If you can’t cook with the pizazz of celebrity chef Marcus Samuelsson, at least you can dress like him: the attention-grabbing, Technicolor patchwork aprons worn by waiters at Samuelsson’s new Marcus DC in NoMa are available for purchase. These aprons are custom-designed for Marcus courtesy of BruceGlen, a buzzy fashion label helmed by twin brothers who hail from D.C." - Adele Chapin
"Opened in June, with longtime collaborator Anthony Jones tapped to helm the kitchen, this newest D.C. outpost from Marcus Samuelsson showcases flavors that made Samuelsson famous—like blue cornbread with berbere honey—while riffing on mid-Atlantic classics Jones grew up with, including rave-worthy crab rice with decadent uni béarnaise named after memories of picking up a bushel from Mel’s crab truck, and a whole-roasted chicken slathered in mambo sauce. His attention to detail shines in seasonal pasta dishes, from smoked clam cacio e pepe to rich Parmesan gnocchi with spiced mushroom broth, and in sides that are impossible to skip, such as thinly sliced, crispy sweet potatoes seasoned with berbere and served with crème fraîche and trout roe. The result is a thoughtful hotel-restaurant menu with something for everyone that never skimps on unique ingredients or distinctive flavors." - Tierney Plumb
"The new restaurant from celebrity chef Marcus Samuelsson is offering takeout and family-style, in-person feasts for Thanksgiving. The to-go kits ($125) feed two to four people and include blue cornbread with berbere honey, Chuck B’s roast chicken with roasted carrots and tarragon jus, collard greens, and roasted sweet potato with berbere. You can add on dessert for an extra $38 to include chocolate cobbler with chocolate streusel and pumpkin cake. The $75 dine-in option at the colorful restaurant includes blue cornbread and braised short rib, plus sticky toffee cake, coconut rice pudding, and almond teff cake for dessert. Reservations on OpenTable are highly encouraged." - Vinciane Ngomsi