Washington, D.C. — Celebrity chef Marcus Samuelsson’s long-awaited culinary debut in the capital has arrived. Marcus DC, located at the base of the Morrow Hotel in the bustling Union Market district, officially opened its doors on June 3, 2025, offering a vibrant, immersive dining experience that celebrates the rich diversity of Black culinary traditions—from D.C. to Ethiopia to the chef’s native Sweden.

This isn’t Samuelsson’s first attempt to establish a presence in the DMV. Back in 2016, he launched a restaurant inside Maryland’s MGM National Harbor, which closed after a year. But Marcus DC is different. “This is the first restaurant that we are doing on our terms,” Samuelsson told Eater DC. “We just wanted to connect, to keep the guests curious and to make them feel like ‘Wow, this is an experience that I want to come back to.’”

And what an experience it is.

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Where Cultures, Colors, and Flavors Converge

Step into Marcus DC, and you’re immediately struck by the bold, layered textures: multi-patterned benches, a swirled marble bar, and a colorful mural by Brooklyn artist Derrick Adams that sets a celebratory tone. Even the waitstaff’s patchwork aprons—designed by BruceGlen—reflect the creative vision behind the space.

With 80 seats and a buzzing 12-seat bar, the restaurant is as much a neighborhood hub as it is a destination restaurant. A peek into the open kitchen reveals Executive Chef Anthony Jones and his team preparing dishes infused with deep regional knowledge and personal history.

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The Food: A Personal and Cultural Mosaic

The menu at Marcus DC is rooted in heritage and innovation. Fish makes up more than half the offerings, including a 2.5-pound whole sea bass served with crab curry and Swiss chard. The Chuck B’s Roast Chicken, slathered in D.C.’s signature mumbo sauce, honors Chuck Brown, the godfather of go-go music. But perhaps no dish captures Samuelsson’s story better than the Swediopian—cured salmon in goldenberry broth with fennel, mustard, and a teff crisp—a nod to the chef’s Ethiopian birth and Swedish upbringing.

Chef Anthony Jones, a Maryland native and longtime collaborator of Samuelsson’s, adds deep local flavor to the mix. His Mel’s Crab Rice, made with blue crab, pickled okra, and uni béarnaise, is an homage to childhood summers spent buying crabs from Mel’s Truck in Huntington, Maryland. “It was always a party—music, sides, beer, family,” Jones says. “This dish is my way of preserving that memory.”

Other favorites include:

• Blue Cornbread with yassa butter and berbere honey
• Fluke Crudo with apple cucumber aguachile and crispy plantain
• Roasted Rockfish with an octopus chili homage to Ben’s Chili Bowl
• Dry-Aged Tomahawk Steak for meat lovers seeking indulgence

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Sweet Endings and Elevated Drinks

Dessert is a spectacle in itself, thanks to Executive Pastry Chef Rachel Sherriffe, formerly of Rooster & Owl. Her Jamaican heritage shines in dishes like:

• Thai Basil Rice Pudding with lime cake and yogurt sorbet
• Praline Coconut Cake, served table-side from a retro dessert trolley—an interactive, Instagram-worthy finale.

To pair with the food, D.C. mixology legend Glendon Hartley (of Causa/Amazonia and Service Bar) curated a cocktail list bursting with layered flavors:

• Abyssinian Blaze: Gin, Campari, and Ethiopian berbere spice
• Velvet Detour: Tamarind, cognac, and lemon for a light yet bold sip

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Cultural Destination with Local Roots

Beyond the menu, Marcus DC is a celebration of place and people. Samuelsson has long felt connected to D.C.—from his 1990s weekend trips to Adams Morgan’s Ethiopian eateries to cooking for the Obamas at the White House. Now, with Marcus DC, he aims to deepen that relationship.

“I want the guests to feel a sense of joy and warmth in the place once they enter,” he says. “It’s craveable food, made with great techniques, and inspired by culture.”

For guests looking to extend the experience, the rooftop bar Sly, perched above Marcus DC, offers cocktails and sweeping views—perfect for a nightcap or a selfie moment under the stars.

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More Than a Restaurant—It’s a Statement

Samuelsson envisions Marcus DC not just as a restaurant, but as a cultural beacon—a place that elevates Black culinary voices, embraces diasporic narratives, and brings guests together over food that is both soulful and surprising.

His advice for aspiring chefs? “Work every position. Learn every station. Learn about cultures and food languages. And above all, love the craft.”