Tatiana By Kwame Onwuachi

I recently dined at Tatiana by Kwame Onwuachi, the celebrated restaurant by Chef Kwame Onwuachi, and overall it was a memorable culinary experience with several standout dishes that showcased bold flavors and creativity. I began with the Honeynut Piri Piri Salad, which was vibrant and beautifully balanced. The sweetness of the honeynut squash paired nicely with the smoky heat of the piri piri, creating a refreshing yet flavorful start to the meal. The Black Bean Hummus was a unique and satisfying take on the classic dish—smooth, rich, and full of depth. One of the highlights of the evening was the Crab & Oxtail Patties. The combination of delicate crab and deeply flavorful oxtail inside a perfectly flaky pastry was indulgent and inventive. The BBQ Collard Greens were another standout, delivering smoky, soulful flavors while still feeling refined and elevated. Mom Duke’s Shrimp was packed with flavor and personality, cooked perfectly and coated in a sauce that balanced spice and richness. The Short Rib Pastrami Suya was equally impressive—tender short rib with bold suya seasoning and a subtle nod to New York pastrami that made the dish both exciting and satisfying. I also ordered the Nut Cracker cocktail, which unfortunately was not to my liking. I had hoped the server might check in to see if I was enjoying the drink, but that never happened, which was disappointing. Additionally, throughout the meal I had to request clean plates and utensils after each course, something I would typically expect to be handled proactively in a restaurant of this caliber. Despite these service issues, the food itself was creative, flavorful, and clearly crafted with care. Chef Kwame Onwuachi’s ability to blend cultural influences and tell a story through his dishes is evident in every plate. With a bit more attentiveness in service, the overall experience could easily match the excellence of the cuisine.

We ordered the suya pastrami, oxtail crab appetizer, and brownie. Starting with the positives — the food had some highlights, but overall the experience didn’t fully match the price point. The oxtail crab appetizer was good, but nothing particularly memorable. It came with four pieces and tasted similar to a samosa — enjoyable, just not special. The Wagyu short rib suya pastrami ($120) was clearly the star of the menu conceptually. The flavors worked better when everything was eaten together, but separately the components didn’t shine. The bread was coconut-based but didn’t taste like coconut, the meat was a bit too salty and spicy, and the cabbage pickle felt bland and added little balance. For the price, we expected a bit more refinement. The brownie dessert was actually the best part of the meal — rich, delicious, and absolutely worth ordering. Service, decor, and plating unfortunately didn’t feel aligned with the premium pricing. The space and presentation weren’t as impressive as expected, and the service felt a bit lacking. Overall, some good flavors, but not quite the elevated experience the prices suggest.Now i see why this place is Michelin Guide not Starred.

One of the hardest reservations to land in NYC, I finally had the pleasure of experiencing Tatiana recently for my girlfriends birthday celebration. We have both been following Chef Kwame for some time. We were excited to finally see what it was all about. The dinner overall was fantastic! Our server was attentive thru the night. The energy of the space is lively. The playlist was bumping, but the music never drowned out the conversation we were having. If you are looking for a serene evening this is not the space for that. We ended up getting a number of staples. From the Curry goat patty, to the crab rangoon, to the fried fish dish and finally ending with a childhood staple from my local bodega growing up, their play on a cosmic brownie and powdered "donuts". It was an awesome ending to the meal. Cocktails were varied and definitely booze forward. Well worth the overall experience. It is a bit pricey but the food combined with the service made it worth it. Well done 👏🏼

A few weeks ago I walked in and was able to sit at the bar after a brief wait on a Saturday night. While I waited, the staff at the front were very kind, offered us drinks, and kept us updated as it was a full house. I ended up making a friend while waiting and we both sat at the bar to take it all in. I had the Black Bean Hummus with lettuce cups which was very, very yummy. I am eating plant based these days. So, my server was able to chat with the chefs to help me understand what I could eat on the menu. Once they showed me what was possible, I was able to pick from a few items. My friend had 2-3 small plates and got full after the first one. She endured, we had drinks, and it was a wonderful time! It was an unexpectedly fun night and when I come back to the area, I'd definitely return! The atmosphere was incredible!!

Congratulations to Kwame Onwuachi on his 2026 James Beard “Best Chef” (nationwide) Nomination. After dining at Tatiana in Lincoln Center, it’s easy to see why the recognition is so well-deserved. I was fortunate to grab one of just six counter seats on a recent Saturday evening, and I loved the entire experience. Please check out the mouth-watering dishes I ordered: *Hamachi Escovitch - Avocado, Carrot Nage, Marinated Peppers *Oxtail & Crab Rangoon - Green Onion, Pimento, Peking Jus *Egusi Dumplings - Jonah Crab, Nigerian Red Stew, Pickled Pearl Onion *Jerk Lamb Rib - Pimento Smoked Lamb Rib, House Pickles, Milk Bread *Spicy Margarita - Mijenta Tequila, Almond, Orgeat, Lime, Jalapeno, Aji Amarillo *Dining Room and Kitchen From the moment I walked in, the service was warm, attentive, and made me feel right at home. I really enjoyed every bite as well as the high energy of the space, even as I dined at the first seating at 5PM. One of the surprising highlights was the absolutely delicious Spicy Margarita, likely the best I’ve ever had. I had to order three – just to make sure I was not imagining things! Tatiana is a rare gem where the high-octane atmosphere is matched perfectly by the soul in the kitchen. I can’t wait to return.