Sheila Johnson

CRisp dumplings full of the Nigerian traditional egusi stew. Fried okra. Turmeric-laced goat curry patties, damaged down and butchered in-house. Probably the most large frontal shrimp I’ve ever seen. Creole butter and brioche. Habanero sizzling sauce. Curried snow crab. Shawarma hen with crimson and white sauce. Strawberry Shortcake. The flavors at Tatiana by Chef Kwame …

Recent Take: Chef Kwame Onwuachi’s journey in the direction of equality and his subsequent gastronomic enterprise Read More »

CRisp dumplings crammed with the Nigerian basic egusi stew. Fried okra. Turmeric-laced goat curry patties, damaged down and butchered in-house. Essentially the most large frontal shrimp I’ve ever seen. Creole butter and brioche. Habanero scorching sauce. Curried snow crab. Shawarma rooster with pink and white sauce. Strawberry Shortcake. The flavors at Tatiana by Chef Kwame …

Contemporary Take: Chef Kwame Onwuachi’s journey in the direction of equality and his subsequent gastronomic enterprise Read More »

CRisp dumplings stuffed with the Nigerian traditional egusi stew. Fried okra. Turmeric-laced goat curry patties, damaged down and butchered in-house. Probably the most big frontal shrimp I’ve ever seen. Creole butter and brioche. Habanero sizzling sauce. Curried snow crab. Shawarma rooster with pink and white sauce. Strawberry Shortcake. The flavors at Tatiana by Chef Kwame …

Recent Take: Chef Kwame Onwuachi’s journey in direction of equality and his subsequent gastronomic enterprise Read More »

CRisp dumplings crammed with the Nigerian traditional egusi stew. Fried okra. Turmeric-laced goat curry patties, damaged down and butchered in-house. Probably the most big frontal shrimp I’ve ever seen. Creole butter and brioche. Habanero sizzling sauce. Curried snow crab. Shawarma hen with crimson and white sauce. Strawberry Shortcake. The flavors at Tatiana by Chef Kwame …

Contemporary Take: Chef Kwame Onwuachi’s journey in direction of equality and his subsequent gastronomic enterprise Read More »