Tatiana by Kwame Onwuachi

Slow-braised oxtail in a rich demiglace, served with pillowy potato dumplings and root vegetables.

Crispy croquettes filled with the classic Jamaican ackee and saltfish, served with a spicy scotch bonnet aioli.

A robust, dark roux gumbo with shrimp, crab, and oysters, served with Carolina Gold rice.

A gourmet take on the New York classic, with wagyu beef, aged cheddar, and a secret sauce on a brioche bun.

Handmade ravioli filled with tender curried goat, served with a coconut-lemongrass broth.

Crispy fried chicken thigh, topped with kaluga caviar and a crème fraîche drizzle.