Tatiana by Kwame Onwuachi

AAA Diamond Inspector Notes

Succulent Caribbean oxtail with thumbelina carrots, rice and peas or the Nigerian signature short rib pastrami suya are menu standouts and elevate a New York-centric Afro-Caribbean cuisine to new, not-seen-before heights. Broadening the menu even further, the curried snow crab with sweet coconut milk and roti flat bread, or the curried goat patties with mango chutney can trace their lineage from the comfort food found on West Indian restaurant menus from deep in Brooklyn or Queens. Tatiana creates a panorama of the richness of a cuisine which was previously out-of-sight to most in Manhattan, and by placing it within a dazzling, modern, glass-walled space at the architectural and cultural epicenter of the city it creates something ground-breaking and completely unique. It is a revelatory, forward-thinking moment from all involved: for it is a meal to deeply enjoy, and is an experience to enjoy for more than just the food. Reservations are notoriously difficult to get, but walk-ins will queue up a half-hour or more before the restaurant opens. The Metropolitan Opera is adjacent.