Chef Marcus Samuelsson poses by the bar in his new NOMA restaurant.
A melting pot of modern American cooking and Black culinary traditions, Marcus DC is the latest from chef/restaurateur Marcus Samuelsson. Global dishes reflect his journey from Ethiopia to Sweden as well as a lifetime of curiosity and travel. Cross-cultural creations include mambo-sauced roast chicken and cured salmon with goldenberry broth, fennel and a teff crisp. Executive chef Anthony Jones, a Maryland-native, brings local flavor to the mix with a dish inspired by his favorite Calvert County crab shack. Interiors by Kamille Glenn of dsgnrswrksp employ tactile materials, bold patterns and vibrant hues. An abstract collage by Baltimore-born artist Derrick Adams commands the dining room. 222 M Street, NE; 202-280-2288. marcusdc.com