Standard Reservation 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, the menu features mambo-sauced roast chicken, grilled whole bass and dry-aged tomahawk steak. Executive Chef Anthony Jones, a true Marlyander, brings his own story with dishes like Mel's Crab Rice with early summer mushroom, hot sauce pickled okra, and uni béarnaise, an ode to his favorite crab shack in Calvert County.
Located steps from the NoMA metro, Marcus DC is both a neighborhood gathering place and destination restaurant in the greater Union Market neighborhood. We look forward to seeing you soon.
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MARCUS DC X H3irloom Dinner **Marcus DC x H3irloom: A Celebration of African Diaspora Flavors**
Join Marcus DC for a special one-night-only collaborative dinner featuring acclaimed Baltimore chefs and owners **David and Tonya Thomas of H3irloom**, alongside Marcus DC chef **Anthony Jones**. Known for their celebrated pop-ups and catering experiences that honor African culture, heritage, and flavors, H3irloom brings their distinctive culinary perspective to Washington, D.C. for an intimate multi-course dining experience.
Together, the chefs will present a thoughtfully curated menu highlighting bold flavors, seasonal ingredients, and the rich traditions of the African diaspora.
**Menu**
**Appetizer**
Cornbread Tres Leches
Hen of the Woods, Oyster & Enoki Mushroom Creams
Mushroom Dust
**Crab Course**
Crab & Crawfish Salad
Smoked Mango Gazpacho
Pickled Watermelon Chow Chow
Collard Oil
**Duck Course**
Pan-Seared Dukkah Duck Breast (Nut-Free)
Miso Honey
Smoked Onion
Charred Broccolini
**Dessert**
To Be Announced
Space is limited. Reserve your seat for an unforgettable evening of storytelling, culture, and exceptional cuisine!
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TASTING MENU We are proud to introduce our tasting menu—an immersive multi-course journey celebrating bold flavor, global influence, and refined technique. This experience unfolds through a series of thoughtfully composed dishes that move between comfort, elegance, and surprise. Created by Executive Chef Anthony Jones and Executive Pastry Chef Rachel Sherriffe.
The evening begins with playful snacks such as curried black-eyed pea fritters with preserved lemon yogurt and delicate hamachi with avocado broth and citrus, setting the stage for a progression of layered flavors including BBQ maitake with black garlic and a luxurious uni custard with lobster and herbs.
Guests will then choose between signature main courses like Costilla marmalade with smoked potato and quinoa or charred kingfish with fragrant banga broth and broken rice. The experience deepens with aged duck breast accompanied by confit pastilla and foie gras before a bright pineapple and Scotch bonnet palate cleanser refreshes the senses.
Dessert concludes the journey with a choice of soursop chocolate crèmeux with banana chocolate cake or carrot pavé with Soursop sorbet and golden raisin chutney, followed by delicate mignardises and a chamomile-glazed benne cake to take home.
Inventive, luxurious, and deeply expressive, this tasting menu marks the beginning of a new chapter in our kitchen—designed for those who want to experience something truly special. A moment to remember forever.
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