At the 42-seat Newland, Markert offers two menus: a four-course prix-fixe for $80 and a chef’s tasting menu ($120) featuring six-courses of on- and off-menu dishes as well as snacks along the way. Diners can also order a la carte from a seasonal menu.
The restaurant tells Markert’s story through technique-driven dishes with touches of nostalgia that showcase the elevated cuisine that is the focus of the current moment in his career. Charred Scallops are served with charcoal oil, persimmon, pineberries, crispy rice, and a crab fat powder that mimics the vinegar and fatty flavors of steamed crab feasts, a beloved tradition in Maryland, where Markert is from.
Crispy Pata with rice crisp rinds, kumquat ragu, and peppercorn jus is influenced by accompanying a close friend on his trip home to the Philippines; and a riff on Lemon Pie composed of white chocolate sponge, kumquat, meyer curd, and crumble is Markert’s ode to his mom’s homemade lemon meringue pie.