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.