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Marcus
American
The rum cake arrives tableside, which is either theater or efficiency depending on your mood. Marcus Samuelsson's hotel restaurant in NoMa runs New American with a wide lens, pulling in tamarind, obe, and uni-béarnaise alongside the kind of blue cornbread that people talk about unprompted. The room dazzles and the menu follows. A James Beard Emerging Chef semifinalist runs the kitchen.
The awards strongest first
- Washingtonian #32 · 100 Very Best Restaurants
- Eater Rising Chef · The 2025 Eater DC Award Winners · Anthony Jones
- James Beard Awards 2026 · Semifinalist · Emerging Chef · Anthony Jones
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Blue cornbread
“Blue cornbread lives up to its hype.”
Washingtonian, 2026 -
Smoked-halibut pâté
“Smoked-halibut pâté on paper-thin lavash is divine.”
Washingtonian, 2026 -
Tamarind-braised lamb shoulder
“Tamarind-braised lamb shoulder, the size of a Sunday roast, comes with the best collards in the city.”
Washingtonian, 2026 -
Crab rice
“And “crab rice” is a low-key name for the extravagant platter that arrives heaped with crunchy shallots, okra, obe (a fiery Nigerian red-pepper sauce), uni-infused béarnaise—and crab.”
Washingtonian, 2026
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