A nostalgic dessert that recreates the flavors of a New York corner store. It features a dense, chocolatey 'cosmic brownie' topped with ice cream that tastes exactly like a powdered sugar donut, balanced by a tart, floral sorrel granita. It's a playful, high-concept end to the meal.
A refined version of the Bronx bodega classic. The goat meat is braised until tender and seasoned with a deep, aromatic curry, then encased in a flaky, golden-brown pastry. It's served with a bright mango chutney that cuts through the richness. Reviewers consistently name this as the essential starter.
Tips from diners
These are smaller than a bodega patty but much more intense. One order comes with two, so plan accordingly if you're a larger group.
A complex dish that bridges New York Jewish deli culture and West African flavors. The wagyu short rib is cured like pastrami and seasoned with suya—a Nigerian spice blend typically featuring peanuts and ginger. It's served with house-made coco bread and a sharp red cabbage slaw. The meat is remarkably tender with a deep, smoky crust.
Tips from diners
The suya spice has a peanut base—if you have an allergy, make sure to flag it. The coco bread is perfect for mopping up the extra juices.
Even okra skeptics are won over by this preparation. The okra is sliced into thin rounds and fried until they resemble delicate chips, then tossed in a sticky, spicy sweet-and-sour glaze. It's light, crunchy, and addictive, functioning more like a snack than a traditional vegetable side.
Tips from diners
Order these for the table as a snack while you're looking at the rest of the menu. They go fast.
A technical highlight of the menu. These tortellini-style dumplings use egusi (dried and ground melon seeds) to create a unique texture, filled with delicate sea bass and sweet blue crab. They swim in a light, aromatic ginger-dashi broth that adds a clean, Japanese-influenced finish to the rich West African flavors.
Located in the David Geffen Hall, Tatiana is Chef Kwame Onwuachi's love letter to the New York he grew up in. The menu is a high-energy mix of Afro-Caribbean, Jewish, and Chinese influences that define the city's culinary melting pot. The space is glamorous yet loud and fun, featuring a soundtrack of 90s hip-hop and R&B.
Reservations open 28 days in advance at noon ET on Resy. They are gone in seconds. If you miss out, set a Resy alert—cancellations do happen.
They keep the bar seats and the outdoor patio for walk-ins. Arrive at 4:30 PM (30 minutes before opening) to secure a spot. The patio now serves the full menu.
It is loud. The music is a core part of the experience, but if you're looking for a quiet business dinner, this isn't the spot. Come for the party atmosphere.
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