Tatiana by Kwame Onwuachi

Short Rib Pastrami Suya

Bronx-deli meets West Africa: braised short rib cured like pastrami, dusted with yaji spice.

Curried Goat Patty

Flaky Jamaican-style patty filled with slow-cooked curried goat — a Bronx-bodega upgrade.

Curried Goat Patties

Flaky pastry shattering into shards around curried goat filling, served with green seasoning aioli and sweet mango chutney.

Oxtail Pelau

Trinidadian one-pot rice with braised oxtail, pigeon peas, and burnt-sugar caramelization.

Truffle Chopped Cheese Buns

Bao buns filled with dry-aged ribeye, smoked mozzarella and Taleggio, topped with shredded lettuce, pickled onions and truffles.

Egusi Soup Dumplings

Pillowy dumplings in a Nigerian melon-seed stew, finished with chili oil.

Jerk Chicken Rice

Hard-charred jerk chicken over coconut rice with scotch-bonnet heat and lime.

Braised Oxtails

Meltingly tender oxtails with rice and peas, Thumbelina carrots and chayote squash — Sunday dinner elevated to art.

Mom Duke's Shrimp

A dish packed with flavor and personality — named after Onwuachi's mother, carrying personal and culinary weight.

Salmon Creole

Salmon with gumbo panade, roasted okra and peekytoe crab — a Gulf Coast love letter from the Lincoln Center kitchen.

Chocolate Brownie

Roasted Okra

Chilled Vegetable and Fruit Salad