When strolling into the primary entrance of Marcus DC — taking within the scent of the meals, nice ambiance and delightful designs from African American artists — friends know the restaurant is a particular place.
Situated within the Morrow Lodge, at 222 M Avenue NE, Washington, D.C., the restaurant is among the newest additions to Chef Marcus Samuelsson’s world portfolio of 13 eating institutions. The award-winning chef, writer, restaurateur and activist was on the town lately at his D.C. spot, which opened in June.
On Aug. 19, Samuelsson was on the restaurant, donning certainly one of his apple hats, a colourful apron and transferring from desk to desk, greeting patrons.
The celebrated chef is thrilled to be again within the space. Earlier than, he had a restaurant in suburban Maryland and stated he couldn’t keep away, now excited to be within the D.C. limits.
“D.C. for me has so many dualities, complexities, and neighborhoods,” stated Samuelsson. “By means of the information, D.C. is on the market to the world greater than every other U.S. metropolis, no matter who’s president.”
The affect of Samuelsson dwelling within the District throughout the late Nineteen Nineties by the early 2000s influenced his strategy to the Marcus DC menu.
The rhythms of go-go music and Unhealthy Brains, certainly one of D.C.’s Black rock bands, plus eating places like Ben’s Chili Bowl and the Florida Avenue Grill, had been the sounds and the tastes of the District that Samuelsson embraced. To offer Marcus DC the texture he envisioned, Samuelsson’s management staff consists of Government Pastry Chef Rachel Sherriffe and Government Chef Anthony Jones.
“At its core, [D.C.] is an African American metropolis,” Samuelsson informed The Informer. “For me, that was actually vital once we constructed Marcus DC.”
Let’s Eat: Tastes From Across the Globe
There are a number of delectable choices at Marcus DC that provide diners a style world wide.
For many who like to start out with veggies and lighter fare, the Decrease Bay Fluke Crudo, was made with fluke, a kind of uncooked fish, garnished with spicy berbere plantain, after which drizzled with apple cucumber aguachile. There may be additionally the Heirloom Tomato Salad, which incorporates strawberries with smoked almonds in a sorrel and avocado broth. Each are scrumptious and mix flavors in a singular and engaging method.
Served with the salads was the must-have blue cornbread, accompanied by yassa butter and berbere honey.
For an additional yum issue, dip the blue cornbread within the salad juices.
Entrees such because the Roasted Rockfish, served over Aunt Virginia’s seafood chili, are wonderful. The rockfish has an impeccable, clear style, cooked to the correct temperature. Very thinly sliced cauliflower and a facet dollop of pureed cauliflower accent the plate.
On Aug. 19, Chef Samuelsson was the “host with probably the most.”
Although the restaurant opened in June, Samuelsson appeared to know all people there, however the majority of the diners had been visiting Marcus DC for the primary time. It’s his “Welcome to my house” vibe that Samuelsson and his complete staff need patrons to really feel.
For Anthony Williams, it was his first time on the restaurant, and the third time for supper companion Jamila Galloway at Marcus DC.
Williams had the crispy candy potatoes, together with Mel’s Crab Rice, a dish that most of the restaurant’s guests had been having fun with. The crab rice was seasoned with summer time mushrooms, scorching sauce, and pickled okra, tossed in a bérnaise sauce.
“The crab and rice had been juicy with onions, which I appreciated loads. The blue cornbread was superb,” stated Williams, an uptown D.C. resident. “I’ll be again, I promise you.”
Galloway tried one thing new on this third go to to Marcus D.C.
“The scallops had been so good. I believe it was the combo of sauces,” stated Galloway about her dish that was served with plantain mole, maitake, and pickled white asparagus.
The Corn Cremeux dessert is pleasant, with a mix of huckleberry compote, fried hoe cake, and toasted corn that may have diners scraping the bowl for extra. Additional, the buttermilk ice cream is really unbelievable.
Sherriffe, who’s of Jamaican heritage, created the Marcus DC dessert menu hoping to deliver African and Caribbean tradition to the menu.
“I’m studying some new elements from Africa, so I incorporate these into the dessert menu,” stated Sherriffe. “Take a look at the Plum Almond Teff Cake. It has berbere pistachio brittle, cardamom ice cream with a sorrel jus, which is a sauce.”
The mixture of Black and world cuisines is what makes Marcus DC particular.“It’s mixing trendy American cooking with Black culinary traditions from DC to Ethiopia, and past,” stated Samuelsson. “It’s a celebration of heritage, taste, and neighborhood.”
