The new Marriott Marquis Washington, DC opened May 1 as the brand’s 4,000th hotel. The 1,175-room property is the largest in the city, with four “Americana-inspired” restaurants and 105,000 sf of indoor/outdoor meeting space.
Executive Chef Matthew Morrison, who came to Marriott Marquis from The Ritz-Carlton, Tysons Corner, in Virginia, is overseeing all F&B. The D.C. native says his priority is sourcing fresh seasonal ingredients from local and mid-Atlantic purveyors.
From the ground up, this hotel was designed to incorporate next gen hotel trends such as the importance of attracting a local consumer base to keep the experience as real as possible.
“With our ideal location and connection to the Walter E. Washington Convention Center, Marriott Marquis’ dining and nightlife options cater to our valued meeting planners,” says GM Dan Nadeau. “[And] with three restaurants having street entrances, we anticipate becoming a favorite among local residents exploring the newly rejuvenated downtown area.”
Here are the four F&B outlets open now. The hotel’s specialty restaurant is still under development: