Marcus DC Puts Swediopian Cooking on the Twelfth Floor
A twelfth-floor dining room above The Morrow where Marcus Samuelsson's Swediopian plates meet Chesapeake crab rice.
🐟 Swediopian Plates and Crab Rice
Ride up to the twelfth floor of The Morrow and the room opens on Marcus Samuelsson's Swediopian cooking: cured salmon in goldenberry broth with fennel and a teff crisp, a plate that traces his Ethiopian birth and Swedish upbringing at once. Executive Chef Anthony Jones answers with Mel's Crab Rice, hot-sauce pickled okra and uni béarnaise, a nod to a Calvert County crab shack. Grilled whole bass and a dry-aged tomahawk carry the rest of the table. Breakfast and lunch run weekdays; Sundays the kitchen stays dark, so aim for a Friday or Saturday dinner.
