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The Swediopian Revolution: 5 Secrets Behind Marcus Samuelsson's Hav & Mar, NYC's Hottest Seafood Destination

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The culinary landscape of New York City is constantly evolving, but few restaurant openings capture the city's attention like the latest venture from a celebrity chef. As of late 2024 and heading into 2025, the name on everyone's lips is Hav & Mar, the vibrant Chelsea seafood house from the legendary Marcus Samuelsson. This isn't just another upscale dining spot; it is a profound cultural statement, blending the chef's Ethiopian and Swedish roots into a unique and critically acclaimed concept known as "Swediopian" cuisine.

Launched in the heart of Manhattan’s arts district, Hav & Mar—a name combining the Swedish word for "ocean" (*Hav*) and a nod to Samuelsson’s first name (*Mar*)—has quickly become a destination, earning praise from the MICHELIN Guide and featuring the talents of a James Beard Award-nominated executive chef. This article dives deep into the five essential secrets that make this restaurant a must-visit, providing the freshest details on its concept, menu, and the culinary visionaries behind it.

The Visionaries: Marcus Samuelsson and Executive Chef Fariyal Abdullahi

The success of Hav & Mar is rooted in the powerful partnership between two culinary dynamos who share a passion for storytelling through food. The article’s focus, Marcus Samuelsson, is one of the world's most recognized chefs, and his biography is a testament to global culinary excellence.

Marcus Samuelsson: Profile and Biography

  • Full Name: Kassahun Tsegie (Birth Name) / Marcus Samuelsson (Adopted Name)
  • Born: January 25, 1973
  • Birthplace: Ethiopia
  • Raised In: Göteborg (Gothenburg), Sweden
  • Key Achievement: Became the youngest chef ever to receive a three-star review from The New York Times in 1995 for his work at Aquavit.
  • Notable Restaurants: Red Rooster Harlem, Ginny's Supper Club, Norda (Gothenburg), and now Hav & Mar.
  • Titles: Chef, restaurateur, cookbook author, philanthropist, and television personality.
  • Culinary Style: Known for blending global flavors, particularly African, Swedish, and American Southern cuisine.

Executive Chef Fariyal Abdullahi: A Rising Star

Samuelsson personally tapped Chef Fariyal Abdullahi to lead the kitchen at Hav & Mar, a decision that has proven instrumental to the restaurant's critical success. Born in 1986, Abdullahi brings a unique background to the role, having initially pursued a career as a child psychologist before transitioning to the culinary world.

  • Born: September 27, 1986
  • Early Career: Worked as a child psychologist.
  • Current Role: Executive Chef at Hav & Mar.
  • Accolades: 2024 James Beard Award Finalist.
  • Media: Has appeared as a judge on the ROKU series Celebrity Family Food Battle.

The Swediopian Revolution: Decoding the Unique Cuisine

The core of Hav & Mar's appeal is its completely original "Swediopian" culinary philosophy. This fusion is not merely decorative; it is a deep, flavorful collaboration that honors Samuelsson's life journey from Ethiopia to Sweden and finally to America. The concept is a thoughtful blend of two seemingly disparate traditions, united by a focus on seafood and shared staple ingredients.

The Swedish influence is evident in techniques like curing and the clean, bright flavors of the Nordic kitchen. The Ethiopian heritage shines through in the use of spices, grains, and traditional ingredients, creating a complex, layered flavor profile that is both familiar and surprising.

The entire dining experience is designed to reflect this heritage, from the vibrant, art-filled dining room to the dazzling bar, creating an atmosphere that is celebratory and welcoming.

5 Must-Try Signature Dishes at Hav & Mar

The menu at Hav & Mar is a carefully curated journey through the Swediopian concept, with several dishes becoming instant classics. These signature plates showcase the innovative use of ingredients and the seamless cultural blend that defines the restaurant.

1. The Swediopian Cured Salmon

This is arguably the dish that best encapsulates the restaurant's theme. The salmon is cured using berbere, a classic Ethiopian spice blend, and is shingled with slices of crisp Granny Smith apple. Served with a light dressing, it perfectly illustrates the collision of Nordic curing techniques with the bold spices of East Africa, offering a fresh, tangy, and spicy bite.

2. Blue Cornbread with Togarashi

A starter that immediately sets the tone, the Blue Cornbread is a delightful mix of sweet and savory. It uses blue masa and is infused with togarashi, a Japanese seven-spice blend, adding an unexpected, subtle heat. This starter often comes as part of the Hav Bread Basket, which also includes house-made teff biscuits, a nod to the Ethiopian grain.

3. Mel’s Crab Rice

A true comfort food masterpiece, Mel’s Crab Rice is a deeply flavorful dish that has gained a dedicated following. It is often highlighted in reviews for its rich, umami flavor, sometimes featuring a decadent uni béarnaise, and is a tribute to Samuelsson's Calvert County memories.

4. Shrimp Cocktail with Awaze Sauce

Taking a classic American seafood starter and giving it a fiery Ethiopian twist, the shrimp cocktail is served with a bold awaze cocktail sauce. Awaze is a spicy Ethiopian dipping sauce, typically made with berbere, which provides a welcome kick that elevates the traditional chilled shrimp.

5. Bulgar Wheat and Kale Salad

For a lighter, yet equally flavorful option, the Bulgar Wheat and Kale salad is a standout. It features a tangy mix of pomegranate and walnuts, dressed with a citrus-driven preserved lemon vinaigrette. This dish showcases the use of grains and fresh, vibrant ingredients central to both Swedish and Ethiopian healthy eating traditions.

The Latest Buzz and Accolades in 2025

The critical acclaim for Hav & Mar has continued well into 2025, solidifying its place as a top-tier New York dining experience. The restaurant has been recognized by the prestigious MICHELIN Guide, a significant honor that speaks to the quality of its food and service.

In addition to the food, the atmosphere is a major draw. Located in the vibrant Manhattan arts district of Chelsea, the restaurant boasts a stunning dining room and a dazzling bar that contributes to its lively, party-like atmosphere. The service is consistently praised as knowledgeable and attentive, a hallmark of a Marcus Samuelsson establishment.

Furthermore, the restaurant recently expanded its offerings, with Hav & Mar now open for lunch on select weekdays, featuring new dishes made with seasonal ingredients. This expansion provides more opportunities for diners to experience the unique Swediopian flavors. The combination of Chef Samuelsson’s global vision and Chef Abdullahi’s innovative execution ensures that Hav & Mar remains one of the most talked-about and essential seafood destinations in NYC.

hav and mar
hav and mar

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