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Eater
4 days ago
- Entertainment
- Eater
Inside Marcus Samuelsson's Bright, Berbere-Blasted D.C. Debut
NY-based celebrity chef Marcus Samuelsson finally gets to do a D.C. restaurant on his terms. Marcus DC, his first in the nation's capital, opened Tuesday, June 3, in NoMa's Morrow Hotel (222 M Street NE) . The acclaimed restaurateur behind Harlem's hot Red Rooster oversaw every last detail at the 200-room hotel's anchor dining attraction, from the Ethiopian and Swedish influences on the menus, the colorful textured mural by Brooklyn-based artist Derrick Adams above the stunning bar, down to the waiters' custom patchwork aprons. The result: a fun and lively atmosphere that prepares diners to sample Samuelsson's one-of-a-kind dishes. 'This is the first restaurant that we are doing on our terms,' Samuelsson tells Eater. 'We just wanted to connect, to keep the guests curious and to make them feel like 'Wow, this is an experience that I want to come back to.'' With the bounty of the Chesapeake Bay supplying local oysters, rockfish, and, of course, blue crabs, Samuelsson knew his seafood-centric restaurant had to have a local chef who knows its waterways well. He immediately reached out to his longtime collaborator chef Anthony Jones, a Maryland native that worked at Miami's Red Rooster Overtown in 2020 and most recently led the kitchen at Dirty Habit, who adds his own twists to Marcus DC's dishes. Jones infused the menu with the flavors of D.C., from the mambo sauce on the Chuck B's roast chicken (named after one of the original founders of Go-Go) to the addictive Mel's crab rice, Jones's homage to his summers growing up in Calvert County picking up fresh crabs with his family from Mel's crab truck. 'Every summer we would stop by and get a few bushels of crabs from Mel's Truck that we would drive past in Huntington, Maryland,' says Jones. 'We would all dig in, crack open a few beers, have some sides, and music would be playing. And that was just like a fun summer time experience for me and now I've taken that and mixed it with rice.' The 153-seat newcomer with a 12-seat bar was already packed on the first night of service. Samuelsson says he has many opening favorites, notably that crab rice, but recommends starting with his signature blue cornbread served with yassa butter and berbere honey; followed by his Swediopian, a cured salmon served with a goldenberry broth, fennel mustard, and teff crisp; and fluke crudo served in an apple cucumber aguachile with a crispy plantain. After that the options are endless, diners can chow down on mains like the roasted rockfish served with an octopus-based chili (a homage to Ben's Chili Bowl), the Chuck B's Roast Chicken, and, of course, that signature Mel's Crab Rice with pickled okra and uni bernaise. Try to save room for dessert. Executive pastry chef Rachel Sherriff, formerly of Rooster & Owl, has created a selection inspired by her Jamaican heritage that will not be found anywhere else. The Thai basil rice pudding accompanied with lime cake, ginger lime jelly, and yogurt sorbet is habit-forming. Her praline coconut cake is showcased with a table-side retro trolley where the final dish is theatrically built in front of guests. 'Once you go through the meal, then you come to Rachel, there's another level of discovery,' Samuelsson remarks. 'So that is for me, what I'm extremely excited about… it's the biggest privilege when you can work with young people that are committed to our craft.' The cocktails menu here was crafted by master mixologist Glendon Hartley, of award-winning Causa/Amazonia and Service Bar, to specifically compliment the food. Options such as a spicy Abyssinian Blaze made with gin, Campari, and the Ethiopian spice berbere or the light Velvet Detour made with tamarind, cognac, and lemon juice do not disappoint. While Samuelsson honed his techniques working in Italy, France, Japan, and Sweden, he said many of the foods and decor at his newest restaurant are inspired by the continent of Africa. He hopes the restaurant will serve as a lively cultural destination that 'showcases the richness and diversity of the Black culinary experience' in a modern setting. 'I want the guests to feel a sense of joy and warmth in the place once they enter and as they dine and discover chef Anthony's food, how delicious and extremely thoughtful it is. But it's also craveable, made with great techniques,' he says. Samuelsson said he always felt a close connection to D.C.'s vibrant Ethiopian community and the 'mom-and-pop' shops that line neighborhoods like Adams Morgan. He started exploring the city in the mid-90s, making frequent weekends trips from New York and, as his notoriety grew, returned to cook for high-stakes dinner and eventually for the Obamas at the White House. He was drawn to the Union Market area because it feels vibrant and layered, plus he says other chefs at the surrounding restaurants have been 'super welcoming.' He also enjoys just strolling through the buzzing neighborhood and checking out vintage stores whenever he gets a chance. After a Marcus DC meal, a nightcap or at least a quick peek of the view at his rooftop bar Sly is a great way to end the evening. Related Best Places to Dine in NoMa and Around Union Market Samuelsson has a few words of advice for aspiring chefs: Try your hand at every position in the kitchen and front of house, 'learn about new cultures and food languages', and take advantage of social media, but it all comes down to having a 'love for the craft.' 'The chefs that truly love the craft will be successful, because it's not only an external affirmation, it's an internal affirmation,' he says. 'I was cooking when no one was watching, and I loved it. And it just makes me happy.' Sign up for our newsletter.
The Age
11-05-2025
- Business
- The Age
‘If Wingstop can make it here, it can make it anywhere': The US chicken chain coming to roost
Not a copy and paste, and not just a side dish Founded in Texas in 1994, the chain has made a name for itself by selling buffalo wings in 12 flavours. Listed on US stock exchange Nasdaq, the $US7.5 billion ($11.7 billion) franchise has more than 2500 stores around the world, most based in the US and about 360 in Asia, Europe, Britain and the Middle East. The chain is American but each international market has the freedom to localise the offering. The local team is Australian: Kehl spent three years at Craveable Brands' Oporto and Red Rooster and six years at KFC, and he has earned the nickname 'Chicken Man' from some colleagues and friends. Paech and corporate operations director Jono Spragg have spent most of their careers in pubs and hospitality venues. While the menu will offer the same 12 flavours ranked by spice levels (Hawaiian at the lowest end of the scale, Atomic at the top) available in the rest of the world, the local team, keen to 'Aussify' the offering, is devising a 'secret menu' by combining two flavours. 'It's not a copy and paste of any other global market. We get to put our little Aussie twist on it,' said Kehl. Australia has been in Wingstop's sights since at least 2017, when plans to launch with a different master franchisor fell through. Behind the foray is family office firm JPK Capital, headed by entrepreneur Jonathan Poulin, who brought Wingstop to Canada in 2022 and who has just opened its 15th store. Said Kehl: '[It] has been hugely successful. They're going to open about one store every month. So a very aggressive expansion plan [that] has seen unbelievable growth from day one, and we want to replicate that here in Australia.' Australia's fast food landscape is shifting as homegrown players such as Guzman y Gomez grow and scale aggressively. Appetite for chicken is growing as Australian palates increasingly embrace diverse variations, from Korean-fried chicken to Lebanese chain El Jannah charting their own national growth trajectory. Legacy brands Red Rooster and Oporto are ramping up advertising and Hungry Jack's has played catch-up. But with no major chain focusing specifically on wings, Wingstop fills a gap in the market. 'In Australia, the perception is that it's a side dish, or it's something you get at the pub, whereas the movement globally and driven by the States is that it's its own thing, it's a proper meal, it's centre of plate as the hero,' said Paech. 'That's our challenge, to change that perception and show the local market that that's what we are. You can eat chicken five times a week.' The plan is to set up in every Australian capital city and to have a network of more than 100 stores by 2035. Astonishing demand from culturally diverse areas prompts the team to confirm the chicken is indeed halal. 'People are screaming from these suburbs that we sort of knew would be targets, but that's even making us change and adapt our development schedule to feed the people,' said Paech. 'Western Sydney is a clear leader in the noise that's coming in.' Loading Overseas, Wingstop has partnered with the NBA and linked itself to the hip-hop scene (rapper Rick Ross is an enthusiastic franchisee), something Wingstop is hoping to replicate here by sponsoring local sports teams and giving space for up-and-coming DJs to spin decks. With US President Donald Trump upending the global trade order, is the team worried about any creeping anti-US sentiment? Kehl and Paech shake their heads before the question is even out.
Sydney Morning Herald
11-05-2025
- Business
- Sydney Morning Herald
‘If Wingstop can make it here, it can make it anywhere': The US chicken chain coming to roost
Not a copy and paste, and not just a side dish Founded in Texas in 1994, the chain has made a name for itself by selling buffalo wings in 12 flavours. Listed on US stock exchange Nasdaq, the $US7.5 billion ($11.7 billion) franchise has more than 2500 stores around the world, most based in the US and about 360 in Asia, Europe, Britain and the Middle East. The chain is American but each international market has the freedom to localise the offering. The local team is Australian: Kehl spent three years at Craveable Brands' Oporto and Red Rooster and six years at KFC, and he has earned the nickname 'Chicken Man' from some colleagues and friends. Paech and corporate operations director Jono Spragg have spent most of their careers in pubs and hospitality venues. While the menu will offer the same 12 flavours ranked by spice levels (Hawaiian at the lowest end of the scale, Atomic at the top) available in the rest of the world, the local team, keen to 'Aussify' the offering, is devising a 'secret menu' by combining two flavours. 'It's not a copy and paste of any other global market. We get to put our little Aussie twist on it,' said Kehl. Australia has been in Wingstop's sights since at least 2017, when plans to launch with a different master franchisor fell through. Behind the foray is family office firm JPK Capital, headed by entrepreneur Jonathan Poulin, who brought Wingstop to Canada in 2022 and who has just opened its 15th store. Said Kehl: '[It] has been hugely successful. They're going to open about one store every month. So a very aggressive expansion plan [that] has seen unbelievable growth from day one, and we want to replicate that here in Australia.' Australia's fast food landscape is shifting as homegrown players such as Guzman y Gomez grow and scale aggressively. Appetite for chicken is growing as Australian palates increasingly embrace diverse variations, from Korean-fried chicken to Lebanese chain El Jannah charting their own national growth trajectory. Legacy brands Red Rooster and Oporto are ramping up advertising and Hungry Jack's has played catch-up. But with no major chain focusing specifically on wings, Wingstop fills a gap in the market. 'In Australia, the perception is that it's a side dish, or it's something you get at the pub, whereas the movement globally and driven by the States is that it's its own thing, it's a proper meal, it's centre of plate as the hero,' said Paech. 'That's our challenge, to change that perception and show the local market that that's what we are. You can eat chicken five times a week.' The plan is to set up in every Australian capital city and to have a network of more than 100 stores by 2035. Astonishing demand from culturally diverse areas prompts the team to confirm the chicken is indeed halal. 'People are screaming from these suburbs that we sort of knew would be targets, but that's even making us change and adapt our development schedule to feed the people,' said Paech. 'Western Sydney is a clear leader in the noise that's coming in.' Loading Overseas, Wingstop has partnered with the NBA and linked itself to the hip-hop scene (rapper Rick Ross is an enthusiastic franchisee), something Wingstop is hoping to replicate here by sponsoring local sports teams and giving space for up-and-coming DJs to spin decks. With US President Donald Trump upending the global trade order, is the team worried about any creeping anti-US sentiment? Kehl and Paech shake their heads before the question is even out.
7NEWS
07-05-2025
- Entertainment
- 7NEWS
TikTok can't get enough of limited edition Aussie snack: Red Rooster's boldest fried chicken flavour yet
If there's one thing Aussies can identify almost immediately; it's a delicious, mouth-watering snack. And there's a savoury treat on the block that we can't get enough of, and it's already risen to fame on social media. Meet Red Rooster's limited-edition snack, Buffalo Crunch, the latest fried chicken flavour sensation to turn up the heat. As one of Australia's most beloved fast-food outlets, Red Rooster has already made a bold mark with a lineup of mouth-watering fried chicken flavours like Hot Honey, Reds Hot Spicy, Sweet N Sour and Smokin' BBQ. Now, they're stepping up their flavour game once more with a spicy, tangy twist inspired by a global favourite and tailored for Aussie tastebuds. Buffalo Crunch is everything fans of fried chicken and bold flavours have been waiting for. Crispy, juicy chicken is coated or dipped in a buttery, sweet sauce that brings just the right amount of heat — creating an addictive bite that lingers, beckoning diners back for more. Whether it's their game-changing Crunchy Fried Chicken, Aussie chicken tenders or classic nuggets and chips, this flavour hits all the right notes. It's the kind of saucy, messy, totally satisfying chicken moment that social media dreams are made of. The new Buffalo Crunch flavour launches nationally today and will be available for a limited time. Starting at just $2.50 per piece, it comes in a variety of serving sizes, from 2-piece combos and Satisfryer packs to share boxes with 6, 12 or 18 pieces. Red Rooster is even offering tubs of their new Buffalo sauce to take home, perfect for those who like their meals extra saucy. But the flavour innovation doesn't stop there. Red Rooster has also unveiled Buffalo Wings, available exclusively via their online platform — part of the Reds Exclusives menu. These wings are made from crispy Buttermilk Wings and come generously coated in the same signature Buffalo Sauce. Only available in packs of six or ten, these wings are not offered over the counter. To order them, customers need to use the Red Rooster App or website, choosing either Click & Collect or Delivery. For an extra flavour kick, Red Rooster suggests pairing the Buffalo Crunch with their Blackened Aioli sauce, a zesty take on classic ranch, available for just $1 more. It's the perfect match for anyone chasing that full Buffalo experience. Whether you're driving through, dining in, or ordering from the comfort of home, Buffalo Crunch is Red Rooster's boldest and most flavourful fried chicken release yet.
Axios
02-05-2025
- Entertainment
- Axios
4 new D.C. rooftop bars to kick off summer vibes
Seize the day drink — it's peak outdoor imbibing season before summer humidity sets in, and we can't wait to check out these new rooftops. Sly (Union Market District) Famed Red Rooster chef Marcus Samuelsson's first foray into the District is this breezy rooftop atop the Morrow Hotel, where you can sip a rum-raspberry cocktail and snack on doro wat empanadas that nod to his Ethiopian roots. Prices aren't sky-high compared to some rooftops, especially a weekday happy hour (Mon-Fri, 2-4pm) with $2 oysters and $11 bubbles. Later this spring, Samuelsson and chef Anthony Jones — a Maryland native with Food Network cred — will open a seafood-centric brasserie in the hotel, followed by an 11th-floor cocktail lounge. Good Fortune (Old Town) This rare rooftop bar in Alexandria just reopened for its second season atop Alexandria's new Hotel Heron with some fun offerings like group-friendly punches and boozy slushees. Plus: Check out their new summer concert series lineup. Ciel Capitol Hill A new offshoot of scene-y Ciel in Mt. Vernon Triangle, this new rooftop at the Marriott Capitol Hill goes all-in on views — plus new offerings like DJ brunch parties, crushable cocktails and live jazz. La'Shukran (Union Market)
