Chef Kwame Onwuachi returns to New York City with the new restaurant Tatiana

 Chef Kwame Onwuachi returns to New York City with the new restaurant Tatiana

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Tatiana staff

Chef Kwame Onwuachi, middle, opened the brand new Tatiana on Nov. 1 in New York Metropolis./Photograph courtesy of Evan Sung.

The long-awaited restaurant idea Tatiana by chef Kwame Onwuachi made its debut in New York Metropolis’s Lincoln Heart Plaza on Tuesday, taking middle stage amongst eating choices on the newly renovated David Geffen Corridor.

The $550 million renovation was designed to appropriate reported acoustic points with the house of the New York Philharmonic. However the addition of Tatiana—which Onwuachi named for his sister—goals to breathe new life into the performing arts venue.

“Opening Tatiana at Lincoln Heart is a longtime dream come true for me,” stated Onwuachi, in a press release. “Having grown up within the Bronx, I do know this space has lengthy represented arts and tradition. We’re drawing on the town’s vibrant Eighties music and artwork scenes and paying homage to the often-overlooked locations which formed the town’s material and inventive tradition.”

Tatiana interior

The design makes an attempt to seize magnificence in industrial supplies./Photograph courtesy of Adrian Gaut.

The James Beard Award-winning chef is understood for the Washington, D.C. eating places Kith and Kin (named one of many Finest New Eating places in America by Esquire in 2019), and the short-lived Shaw Bijou. He instructed the story of these eating places within the 2019 memoir “Notes from a Younger Black Chef,” with Joshua David Stein, and the followup cookbook  earlier this 12 months, “My America: Recipes from a Younger Black Chef.”

At Tatiana, the menu displays Onwuachi’s upbringing in New York, Nigeria and Louisiana, with dishes like Egusi Soup Dumplings filled with sea bass and served with Nigerian crimson stew and pickled pearl onions. (Egusi is dried and floor up seeds, a typical ingredient in West Africa.)

Different choices embody braised oxtails with rice and peas, carrot and chayote; salmon Creole with gumbo panade, roasted okra, and peekytoe crab. For dessert: a glazed honeybun served with powdered donut ice cream and starflower.

braised oxtails

Braised oxtails at Tatiana./Photograph courtesy of Evan Sung.

Onwuachi additionally co-designed the employees uniforms with Tanya Amini of Woman and Butler. On the restaurant group is beverage trade veteran Don Lee (Loss of life & Firm, PDT, Momofuku Group) together with Amy Racine (Sons & Daughters, JF Eating places). The chef de delicacies is Kamat Newman.

The restaurant’s design with structure agency Modellus Novus, or MN, makes an attempt to seize the rising Hip Hop scene of the Eighties, but in addition acknowledges the razing of San Juan Hill, the once-thriving Black and brown neighborhood that was bulldozed within the Nineteen Fifties to make method for Lincoln Heart.

For instance, the designers used iridescent tile to imitate the visible impact of oil-stained moist metropolis streets within the solar. Two structural columns within the eating room are lined with chromate-treated metal for a refined industrial aesthetic that press supplies stated harken to enjoying round hearth hydrants on a summer time day. Lighting pendants are formed like clouds drifting over tables.

Preeti Sriratana, companion/managing director of MN, stated in a press release that the objective was to showcase the inside fantastic thing about historically industrial, or “ugly,” supplies in a method that feels welcoming to all.

“The design of Tatiana dovetails with Lincoln Heart’s personal forward-looking mission to diversify and prolong patronage for its world-renowned program of performing arts,” Sriratana stated.

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