Marcus DC sits twelve floors up in The Morrow Hotel, steps from the NoMA metro in the Union Market area — built to work as both a neighborhood gathering spot and a destination in its own right. It's chef and restaurateur Marcus Samuelsson's Washington project, part of a portfolio that includes Red Rooster in Harlem, Hav & Mar in Chelsea, and MARCUS locations from Montreal to the Bahamas.
The menu blends modern American cooking with Black culinary traditions spanning D.C. to Ethiopia, shaped by heritage and season. Mambo-sauced roast chicken, grilled whole bass, and dry-aged tomahawk steak anchor the lineup, alongside Swediopian — cured salmon with goldenberry broth, fennel, and a teff crisp that nods to Samuelsson's own upbringing between Sweden and Ethiopia.
Executive Chef Anthony Jones, a Maryland native, adds his own thread to the menu, including Mel's Crab Rice with early summer mushroom, hot sauce pickled okra, and uni béarnaise — an homage to a crab shack he grew up on in Calvert County. Desserts and pastry have built a reputation of their own among regulars.
The menu blends modern American cooking with Black culinary traditions spanning D.C. to Ethiopia, shaped by heritage and season. Mambo-sauced roast chicken, grilled whole bass, and dry-aged tomahawk steak anchor the lineup, alongside Swediopian — cured salmon with goldenberry broth, fennel, and a teff crisp that nods to Samuelsson's own upbringing between Sweden and Ethiopia.
Executive Chef Anthony Jones, a Maryland native, adds his own thread to the menu, including Mel's Crab Rice with early summer mushroom, hot sauce pickled okra, and uni béarnaise — an homage to a crab shack he grew up on in Calvert County. Desserts and pastry have built a reputation of their own among regulars.