Celebrated Chef Marcus Samuelsson Opens New Eatery in Newark




Chef. Author. Professor. Philanthropist. Marcus Samuelsson’s talents seem boundless.

On November 17, the Top Chef Masters winner expanded his ever-growing collection of impressive restaurants to Newark with the opening of Marcus B&P. Located in the newly renovated Hahne & Co. building, the restaurant fare will feature Samuelsson’s riffs on American and Mediterranean classics.

“I’m excited to open in the heart of a revitalized and historic home in Newark,” said Samuelsson. “In making Marcus B&P, we set out to create a meeting place where locals feel welcome anytime to drop in, grab what they need or hang with us for a little while. We’re proud to be a new part of this community.”

In addition to Marcus B&P,  the awarded chef is behind Red Rooster Harlem, Ginny’s Supper Club, Streetbird Rotisserie, Marcus at the Hamilton Princess & Beach Club in Bermuda, Norda Bar & Grill in Gothenburg, Sweden and the recently opened Red Rooster Shoreditch in London.

Photo credit: Liz Clayman

What’s B&P, you ask? The letters stand for “back pocket” a Swedish concept in dining which Samuelsson defines as “an accessible spot serving approachable, satisfying fare.” However, the letters have a double-meaning for this intimate 60-seat venue. The “B” also stands for bar and the “P” also stands for provisions.

The menu features both homemade pizzas and pastas, shared dishes (you can choose a small plate or larger versions), seasonal local beers, a wine-tap and barrel-aged cocktails.

B&P describes the highlights of their menu: “Rustic Cornbread with Ronny Brook Creamery Butter, Tassot Farm Honey, sea salt; Amber Waves Bass Crudo with Radish, Avocado, Soy-Ginger Dressing; Fried Chicken & Waffle with Escovitch Vegetable, Tassot Hot Honey, Garden State Honey; The Lion Burger with Jersey Secret Sauce, Dilly Pickles, Bacon, Teixeira Roll, Fries; The Nine Seventy-3 Pizza with Taylor Ham, Provolone, Goffle Road Farm Egg; Doro Wat Rigatoni with Berbere and Fresh Cheese; and The Hazelnut Project Chocolate Bar with hazelnuts grown by Rutgers students. In addition, signature cocktails include Halsey Hooch with Whisky, Sage, Ethiopian Honey Wine; Ironbound with aged rum, house made Falernum, Flamed Orange Peel, Butters; and a selection of West Coast beers including Chronic Myopia, Southampton Double White Ale, and Bronx Winter Ale, as well as a selection of wines from around the world.”

Photo credit: Liz Clayman

The “grab & go” dishes are a diverse lot. Samuelsson notes that you’ll be able to take away “calzones, flatbreads and wings as well as a selection of local grocery items including honey from Tassot Apiaries, hazelnuts from Rutger’s New Jersey Agricultural Experiment Station, Piri Piri Sauce from Mazi Piri Piri Sauce, coffee from Toby’s Estate, Marcus’ Dried Cornbread Mix, and local hydroponically-grown produce from AeroFarms.”

The menu and décor of Marcus B&P parallels the chef’s diverse background. Samuelsson was born in Ethiopia a few years before the Ethiopian Civil War. He and his siblings were subsequently adopted and grew up in Sweden. After moving to the U.S. in the early 90s, he would become the youngest chef ever to receive a three-star restaurant review from The New York Times. He also planned and executed the Obama administration’s first state dinner.

And now, Samuelsson adds a new chapter to his history with his brand-new creation in Newark.

Marcus B&P is located at 56 Halsey Street and open from 11:00 a.m. – 11:00 p.m. Mondays-Sundays. For updates, follow @MarcusBPNewark and visit www.MarcusBP.com.