Marcus DC — Restaurant in Washington

We had the pleasure of celebrating my birthday at Marcus DC, and it was an unforgettable experience from start to finish. Chef Marcus Samuelsson’s newest restaurant is a masterclass in culinary storytelling—each dish beautifully crafted with depth, heritage, and imagination.

We began with the blue corn bread served with yassa butter—a simple-sounding starter that was anything but. The butter melted effortlessly into the warm bread, setting a perfect tone for what was to come. Next was the Swediopian, a stunning fusion of Chef Samuelsson’s Ethiopian and Swedish roots. The smoked salmon was delicately balanced by teff crisps, goldenberries, and a bright sauce—truly a standout.

For our main, we shared Mel’s crab rice, a comforting, flavor-packed dish with mushrooms, okra, and peppers. Every bite was rich and hearty. On our server’s recommendation, we added the crispy sweet potatoes, expecting something typical—but these were extraordinary. Roasted with the skin on, they offered a complex texture and came topped with crème fraîche and salmon roe. Easily the most memorable sweet potatoes I’ve ever had.

Dessert did not disappoint. The team brought out a celebratory orange panna cotta, and we also tried the Plum Almond Teff Cake. It was gluten-free, subtly sweet, and paired perfectly with cardamom ice cream—a unique and satisfying finish.

The service was outstanding. Our server was incredibly knowledgeable, sharing the origins of each dish and suggesting combinations that elevated our experience.

I can’t wait to return. Marcus DC is more than a meal—it’s a culinary journey...

This establishment is aesthetically pleasing. Nestled right on the bottom floor of the Morrow hotel it leaves nothing to be desired with its look.

Service: We went on a double date here. I’ve had this one on my list since it opened and thought it would be great for us. The service was mid. James was pretty lackluster. I really value great service and the energy wasn’t stellar on that particular evening.

We ordered:

Blue Cornbread (10/10) - this was a party in our mouth. Paired with the butter it was the perfect balance of sweet and savory.

Crispy Sweet Potato (10/10) - loved the angle they took with crisping this sweet potato to perfection. Along with the creme fraiche is a combination that you’ll want more of.

Mel's Crab Rice (7.5/10) - I know the people are going up for this dish so I had to try. I guess it’s a preference thing but I don’t like a crunch rice. It almost made me feel it was overcooked but that could’ve been the preparation style. Either way the texture of some of those crunch bites wasn’t appealing. The flavors of the dish were intentional. The early summer mushroom, hot sauce pickled okra, uni bernaise blended well together creating a party in my mouth.

Chuck B's Roast Chicken (9/10) - the chicken was cooked well the and flavors were potent. The carrot dukkah salad, with local lettuces was legit just lettuce on the plate. It didn’t really add anything to the dish.

Seared Scallops (10/10) - Seared perfectly! Great flavor!

Flourless Chocolate Cake (10/10) - Moist, decadent, and complimented well by the mango,...

Four of us visited after reading great reviews and recognizing Chef Marcus from various documentaries. Unfortunately, our experience fell short of expectations that evening.

We started with the Blue Cornbread, which was decent—slightly on the sweet side, but a promising beginning. We also ordered a couple of Late Spring Pea Salads and the Dry Aged Steak Tartare to share.

Unfortunately, the main courses were brought out before our starters. While we pointed this out to the staff, there didn’t seem to be much concern. We requested that our starters be served first, and the mains were held back.

The Pea Salad was likely the highlight of the meal—fresh, delicate, and nicely seasoned. However, our friend who had the steak tartare was underwhelmed, especially by the onion marmalade, which didn’t work for his palate.

For the mains, we chose two large-format dishes: the whole Black Bass and Mel’s Crab Rice. Sadly, both missed the mark. Perhaps due to the delay, the dishes seemed to have sat under heat lamps, affecting their quality. The Crab Rice lacked both prominent crab flavor and interesting seasoning, while the bass was overcooked and dry. Navigating the bones detracted further from the experience, and the seasonings didn’t enhance the dish.

Overall, the meal was a disappointment, especially given...