Marcus at Baha Mar Fish + Chophouse

The story

Crafted with passion, served with love

Chef Marcus Samuelsson Meets the Bahamas

At the edge of the Baha Mar resort's boardwalk, where the white sand gives way to turquoise water, Marcus at Baha Mar Fish + Chop House stands as Chef Marcus Samuelsson's love letter to Bahamian flavors. The concept is rooted in his passion for exploring local ingredients — from freshly caught seafood pulled in by island fishermen to vegetables grown by local farmers using hydroponic technology — and weaving them into an American fine dining framework that feels both refined and genuinely relaxed.

The interior carries that same spirit. Artwork curated by The Current Gallery and Art Center, Baha Mar's hub for Bahamian artistic culture, lines the walls, and even the menus feature work by prominent Bahamian artists. The dress code is resort casual, the backdrop is a spectacular sunset, and the atmosphere lands somewhere between a romantic dinner and a lively family table.

What's on the Plate

Conch — the national dish of The Bahamas — appears in two forms: fried as Conch Croquettes with curry remoulade and pikliz, and raw as Ms. G's Conch Salad with pineapple, peppers, and sour orange. Every meal at the table begins with Marcus's Cornbread, served with hot buttered Bahamian rum — a personal signature the chef holds dear.

The raw and cured section spans Petrossian Baika Caviar and a daily Seafood Tower built on the fisherman's catch, while the "From the Sea" menu runs from Aleppo Glazed Salmon with coconut orzo to Bahamian Lobster and whole local catches. The chophouse side is equally serious: steaks are dry-aged in-house, with a 40oz Tomahawk and a 16oz Ribeye among the centrepieces, alongside wood-fire grilled cuts and Colorado Lamb Chops. Comfort classics like Shrimp & Grits with Creole Worcestershire XO and Seafood Mac & Cheese with lobster and crab round out what Samuelsson calls his "classics."

The wine program earned a Wine Spectator Award of Excellence in 2023 — recognition that reflects the breadth and care of a list designed to hold its own against a menu this ambitious.

More Than a Dining Room

Above the restaurant, Marcus Up Top is an open-air rooftop private event space that seats 90 for plated dinners or up to 200 for cocktail receptions — fully private and customizable from arrival to farewell. The main dining room also accommodates large groups through two family-style menus, the "Taste of Nassau" and "Taste of the Bahamas," built around shared platters of whole fried chicken, grilled local snapper, tomahawk steaks, and desserts including a Guava Crème Brûlée Cheesecake.

Lunch runs weekdays, weekend brunch on Saturdays and Sundays, and dinner is served nightly — making Marcus at Baha Mar one of Nassau's most complete American dining destinations, from midday conch salad to a late-evening dry-aged ribeye under the Caribbean sky.