About this Business
From Our Editors
When Mark Cox was 12, his mother made him get a job selling popcorn at a local resort. The steady summer gig soon led Mark to the resort’s kitchen, and by age 16, he had mastered everything from prep work to making sauces. Upon graduating from the Culinary Institute of America, he further refined his skills at other high-end eateries, including The Greenbriar and DC’s Four Seasons Hotel.
In 1997, he finally branched out on his own by opening Mark’s American Cuisine, which spotlights daily-changing menus of Mark’s upscale dishes. Those range from ravioli stuffed with duck, apple, and grilled Texas quail to sesame-crusted ahi tuna paired with bamboo-plum risotto. Feasts end on a sweet note with Executive Pastry Chef Sam Major’s handcrafted truffles, each of which requires 72 hours to make, including 36 spent watching chocolate grow into its natural truffle shape.
The restaurant’s wine director, Cathy Nguyen, complements meals with a 17-page list of reds and whites honored with Wine Spectator's 2013 Award of Excellence. Lunches and dinners unfold within a renovated 1920s church, where hand-painted art deco walls and natural light filtered through a golden ceiling surround candlelit tables.
Mark's American Cuisine was recently named a finalist in The Taste of Groupon Awards.