When Chef Marcus Samuelsson decided to open his first standalone restaurant in the Washington, D.C. area, he pulled in New York City-based firm Parts and Labor Design to deliver a space that celebrates Americana style through the cultural lens of Baltimore and the nation’s capital. Situated within a new luxury resort, the restaurant’s aesthetic pays homage to the chef’s multicultural background and personal style, celebrating a rediscovery of American craft rooted in African American influences, local music and urban lifestyle. Guests enter MARCUS through an outdoor patio with geometric tiled floor and modern colonial furniture. Inside, the entry hall features a compass rose floor inlay - a nod to American craft. Beyond, a bistro-inspired bar area is framed by eye-catching wooden spindles along the ceiling perimeter. Custom brasserie-style light fixtures hang above the wood and stone chevron patterned bar. The main dining room showcases custom-made tribal wall tapestries and African-influenced artwork and photography. An open kitchen and raw bar features coffered ceilings, colonial millwork, and a deep amber and cream color palette. Throughout the dining room, multi-directional wood flooring and sculptural tiles frame various high and low top table settings. At the rear of the restaurant, a French-colonial-inspired sliding door opens into a prohibition-style supper club with live musical acts reminiscent of Harlem’s jazz clubs.