Steaks cooked over real charcoal in a Josper charcoal oven, beef dry-aged in-house, and the hospitality of Samarkand — served every day but Wednesday.
Daily Features
Black Angus and 45-day dry-aged cuts, cooked in the Josper charcoal oven. Served every day we are open.
A full bar and a cocktail list built by our bartenders — every day, at the bar or at your table.
Every Friday night — dinner first, then the microphone is yours.
Signature Dishes
Dry-aged 45 days in our dry-aging refrigerator, finished over charcoal. $135.00
Skewer kebabs and Black Angus cuts from the Josper charcoal oven, served with tomato and marinated onion. From $11.00
Fried meat, carrot and steamed rice with spices, served with Achik-Chuchuk — the dish Samarkand is known for. $18.00
Our Story
Welcome to Marakand — where the flavors of the Silk Road meet the craft of a classic steakhouse. Our dining room is built around an idea our family grew up with: mehmondoʻstlik, the Uzbek art of hospitality, where every guest is treated like family. On the wall behind our tables you will see Samarkand itself, carved in relief — the city that gave us our name and our recipes.
The kitchen works over real charcoal, and our beef rests in an in-house dry-aging refrigerator before it meets the fire. We use only halal hand-slaughtered meats. Around the steaks you will find plov cooked Samarkand style, shashlik from the coals, and breads, salads and desserts from family recipes.
Marakand is the ancient name of Samarkand, Uzbekistan — the city our family calls home. Greek historians recorded it as Marakanda, from the older Sogdian Smarakanda — a name often explained as “stone fort.”
Founded over 2,750 years ago, Marakanda was the capital of Sogdiana and one of the great crossroads of the Silk Road, where the routes from China and India met; UNESCO knows it as “Samarkand — Crossroad of Cultures.” Alexander the Great captured the city in 329 BC and made it his forward base, and Sogdian merchants carried its name — and its hospitality — along the caravan routes for centuries. In time the name settled into the form the world uses today: Samarkand.
Smarakanda → Marakanda → Samarkand
We chose the oldest of the three names for our restaurant — a reminder that a shared table is where travelers have always met, and that every guest who walks through our door is received the way guests were received on the Silk Road: as an honored guest.
And a small clarification we are glad to make: Marakand is Samarkand — the similar-sounding Marrakech is a different city, on a different continent; the resemblance is a coincidence of spelling.
Our Story
Marakand is a family business. Its owners, Sukhrob Suhbatilloyev and his wife Mokhigul Mutavalieva, come from Samarkand, Uzbekistan, where Sukhrob ran a grocery store and the Bukhara Gijduvon restaurant before the family moved to the United States in 2011.
After four years in Brooklyn, New York, the family settled in Cincinnati in 2015. Sukhrob worked in trucking, then returned to the food business he knows best: Samarkand Food Market opened in 2019, Marakand Steakhouse followed in 2021, Luigi's Ristorante joined the family in 2023, and in 2026 the family added its own halal slaughterhouse, Dino's, in Kentucky — so the meat on your plate travels a short, known road, from our own house to your table.
Samarkand · Brooklyn 2011 · Cincinnati 2015 · Samarkand Food Market 2019 · Marakand Steakhouse 2021 · Luigi's 2023 · Dino's 2026
— Sukhrob & Mokhigul, owners
Every beef dish at Marakand begins at our own Dino's Halal Slaughterhouse in Kentucky, where Black Angus cattle are hand-slaughtered under our own roof. The beef then rests in our dry-aging refrigerator before it meets the charcoal. Our lamb is prepared in the same house — every cut hand-slaughtered, always halal.
Fire & Patience
Our steaks are cooked over real charcoal in a professional Josper charcoal oven — high heat, real smoke, a crust you cannot get from a pan. Before that, the beef rests in our dry-aging refrigerator: the Prime cuts age for 45 days, so the flavor deepens long before the fire.
We use only halal hand-slaughtered meats — that has been our rule from the first day.
What Guests Say
Rated 4.1 on Google from 200+ guest reviews · Follow the kitchen on Instagram — @marakand_steakhouse
Good to Know
Monday · Tuesday · Thursday — 11:00 AM – 10:00 PM
Friday · Saturday · Sunday — 11:00 AM – 11:00 PM
Wednesday — Closed We are closed on Wednesdays.
Yes. We use only halal hand-slaughtered meats — for every dish, every day.
Book on this page in under a minute, or call us at (513) 740-0004. For parties and private events, use the Private Events page and we will plan it with you.
Yes — a private room, the main hall and the three-season awning patio host birthdays, weddings and company dinners. Send an enquiry on the Private Events page.
Karaoke Night, every Friday — dinner first, then the microphone is yours.
Yes, through DoorDash. Or order takeout right here on the site and pick it up at the restaurant.
Visit Us
4750 Fields Ertel Rd, Cincinnati, OH 45249
(513) 740-0004
info@marakandhouse.com
| Monday · Tuesday · Thursday — 11:00 AM – 10:00 PM |
| Friday · Saturday · Sunday — 11:00 AM – 11:00 PM |
| Wednesday — Closed |