Vegas-style dining comes to D.C. area

Vegas-style Dining Comes To D.C. Area

In 2009, Samuelsson explains, he oversaw the Obamas’ first state dinner at the White House. Afterward, President Barack Obama greeted Samuelsson’s culinary team.

Vegas-style Dining Comes To D.C. Area

“He was so kind to wait around, him along with also the first lady,” he says, “along with also he talked to all my cooks. Chef Michael [one of Samuelsson’s cooks], was so nervous… so the President shook his hand along with also Michael just screamed out, ‘Yes, chef!’ I knew right then, which’s something we have to use.”

Vegas-style Dining Comes To D.C. Area

which presidential tale made the idea into the title of Samuelsson’s 2012 memoir, along with also onto the menu at Marcus — one of several celebrity-chef driven restaurants putting a D.C. spin on the Vegas-style casino restaurant.

Vegas-style Dining Comes To D.C. Area

the idea’s truly a bit of Las Vegas grazing the Beltway, which has a 125,000-square-foot casino, a 3,000-seat entertainment venue, the National Market food hall along with also brand-new restaurants via celebrity chefs Samuelsson, Jose Andres along with also brothers Bryan along with also Michael Voltaggio.

Vegas-style Dining Comes To D.C. Area

The chefs all incorporate local flavors along with also ingredients, drawing via the culinary history of the area. MGM hopes these local flavors will appeal to area residents, as well as the tourists along with also business people who flock to the region.

Vegas-style Dining Comes To D.C. Area

Most of the employees were hired via the greater District of Columbia, Maryland along with also Virginia region, with about 45% via Prince George’s County, where the resort will be located. MGM refurbished a vacant elementary school nearby, turning the idea into a dealer training school along with also employment center to help promote unique job opportunities.

Vegas-style Dining Comes To D.C. Area

“Our commitment to the community has always been twofold,” says general manager Bill Boasberg. “To offer an exceptional luxury resort experience while also creating brand-new opportunities for local residents along with also business owners.”

The restaurants are all located outside the casino area, meaning which gambling, while still a huge draw, will be not the only focus. The resort was designed to attract guests who might not be interested in playing craps or blackjack to come for the many food, beverage along with also entertainment options.

For those particularly drawn to the gourmet fare, here are the highlights:


Marcus Samuelsson was born in Ethiopia, yet raised along with also trained in Sweden before coming to the United States inside early 1990s.

Since then, he has worked as executive chef at brand-new York City’s Aquavit, opened Red Rooster in Harlem along with also several some other restaurants inside United States, Bermuda, Sweden along with also Norway, written cookbooks along with also a memoir along with also appeared on numerous culinary television programs.

At his brand-new namesake restaurant, Samuelsson combines the flavors of his birthplace, his childhood home of Sweden along with also the comfort food of the American South.

“One of the great things about being here… will be which the idea’s extremely diverse,” he says. “You go into D.C., where you have embassies via all over the entire world, along with also also ethnic food via all over the entire world. So we use Ethiopian food like berbere along with also injera … I just think the idea’s a fabulous way of generating an exciting food menu.”

Samuelsson will be also in charge of the in-room dining experience at MGM National Harbor. Room service may not typically be known for its nuance, yet Samuelsson approached This specific as a challenge, figuring out ways to infuse his culinary personality in dishes being served via a cart.

“We want to curate experiences throughout, whether you’re on the floor gaming … or you’re in [your] room,” he says. “The party shouldn’t stop. To be able to have a crab boil… in your room will be something which we take a lot of pride in.”

Voltaggio Brothers Steak House

Vegas-style Dining Comes To D.C. Area

No casino will be complete without a not bad steakhouse.

Brothers Bryan along with also Michael Voltaggio, who rose to fame on “Top Chef” before opening several successful restaurants, including Ink along with also Volt, have returned to their home state to collaborate for the 1st time on their brand-new restaurant, Steak House.

The concept here will be as much about home as the idea will be about meat. The design will be reminiscent of a family dining room, along with also dishes are served family style.

“What we’re trying to provide,” says Bryan, “will be the experience which we had at our family table growing up. The food hit the center of the table, along with also we’d pass the idea around.”

“The word ‘house’ will be as important as the word ‘steak’ [here],” adds Michael. “We didn’t just want to be a meat factory.”

According to Michael, MGM envisioned working with chefs via the area via the outset. Since he along with also Bryan were born along with also raised in Prince George’s County, the idea was a natural fit. “This specific will be our first restaurant together along with also there will be no some other place we should have done the idea than Maryland,” says Bryan.

In addition to classic cuts of meat such as filet mignon, porterhouse along with also bone-in rib eye, the Voltaggio brothers have put together some interesting condiments along with also sauces which you probably won’t find in a typical steakhouse.

These include a sea bean chimichurri, a play on béarnaise called beer-naise along with also a fois gras eel sauce. The side dishes are also inspired, such as the take on creamed spinach called Bloomsdale Spinach which will be topped with aerated white cheddar along with also crispy shallots.

“We didn’t have to cut any corners here,” says Michael, referring to the resources which come with operating under the MGM umbrella. “We have a saying in This specific restaurant: The only reason we haven’t done something here will be because we didn’t think of the idea.”

Fish By José Andrés

Chef José Andrés' restaurant Fish evokes the sea along with also serves up its bounty. - Vegas-style Dining Comes To D.C. Area

Fish By José Andrés will be an almost entirely seafood-focused effort via the celebrated Spanish chef along with also restaurateur. He operates several acclaimed eateries inside D.C. area, as well as Las Vegas, so Andrés will be no stranger to the casino environment.

“The people which go to the casino — yes, they are gamblers, yet they are foodies. They all know what they like,” he says. “They expect nothing yet the best which money can buy. So I love to be in partnership with casinos.”

Andrés has partnered up with seafood purveyors via the surrounding area to utilize the rich bounty of local catch.

He believes which some of the best oysters come via Maryland along with also Virginia, along with also has turned to suppliers such as Rappahannock Oyster Company to stock the restaurant’s raw bar. The restaurant also uses oysters via MGM’s own private line of sustainably farmed oysters, a collaboration with True Chesapeake Oyster Co. The shells via all the oysters eaten here will be collected along with also recycled to help grow brand-new sanctuaries.

Andrés sees commonalities between Spanish along with also American cuisine, particularly via the American South.

“We love paella in Spain,” he says. “yet then you go to brand-new Orleans along with also they have jambalaya, right? the idea might seem [like] two very different dishes… yet the idea’s almost the same thing.”

Another bit of fusion which Andrés explores at Fish will be the Maryland Fry Bar, a counter with just a few seats within the restaurant, where seafood will be dipped in a tempura batter before being fried to crispy perfection.

According to Andrés, the concept of tempura actually came to Japan via Jesuits via Portugal along with also Spain inside 1700s.

“the idea’s my role to push forward flavor so you definitely understand what the seafood which we get via the bounty of American shores will be all about,” says Andrés in his typically exuberant style. “which’s the biggest challenge, to keep pushing the envelope.”

Jonah Flicker will be a Brooklyn-based freelance writer who covers food, drink, travel along with also lifestyle for a variety of outlets. You can follow him on Twitter along with also Instagram @gustatoryonline

Vegas-style dining comes to D.C. area