The restaurant, which Chef Kwame calls a “love letter to New York,” is offering a menu inspired by “Italian bakeries, Chinese takeout, Caribbean roti shops, corner stores and local bodegas.” Inspiration notably includes San Juan Hill, the Afro-Caribbean and Puerto Rican neighborhood that was razed by Robert Moses in part to create Lincoln Center. The New York inspired menu includes Egusi Soup Dumplings and Truffle Chopped Cheese Buns, as well as Rainbow Cookie Panna Cotta and Glazed Honeybun for dessert.
This is Chef Kwame Onwuachi’s first restaurant in New York. The Bronx-born chef currently serves as the executive producer of Food & Wine, competed on Top Chef Season 13, has published both a cookbook and a memoir (being adapted into a movie), and is the recipient of a James Beard Award, amongst other honors. He has worked in New York City establishments that include Craft, Per Se, and Eleven Madison Park, before opening Kith and Kin and Shaw Bijou in Washington D.C.
In a recent profile in WWD, Chef Kwame shares that after the pandemic-related closures of his D.C. restaurants, having taken time to complete his first cookbook, the opportunity to return to New York and pay homage to the foods he grew up with is “a dream come true.” “I had offers in many different cities,” he says, “but I don’t think there was anything more iconic than opening in Lincoln Center… This is a lexicon of American cuisine and it deserves a stage too.”
Reservations can be booked through Resy. While the restaurant is officially open as of November 1, the first available table for two isn’t available until November 23. If you don’t want to wait that long, you can also sign up to be notified of openings.
Learn more at www.tatiananyc.com.