Marcus DC

MARCUS DC, by celebrated Chef and restaurateur Marcus Samuelsson, blends modern American cooking with Black culinary traditions from D.C. to Ethiopia, and beyond. Inspired by heritage, the seasons and a sense of place,  our Restaurant Week Menu was specifically curated by Executive Chef Anthony Jones & Executive Pastry Chef Rachel Sharriffe.  This Restaurant Week, indulge in a three-course experience defined by refined technique, global influence, and thoughtful balance. Begin with your choice of peppered tuna crudo accented by pear and ginger, pillowy parmesan gnocchi in a charred potato broth with hazelnut, or a vibrant beet salad with smoked almonds and whipped sesame. An optional addition of blue cornbread with yassa butter and berbere honey offers a luxurious start for those inclined. For the main course, choose between seared Faroe Island salmon paired with turnips, brussels sprouts, and sweet potato jus; adobo-roasted cauliflower with green mango and toasted coconut; or crispy pork belly alongside tiger prawn, apricot mustard, and a spiced jus. For an elevated upgrade, dry-aged striploin with berbere crust and