New York City

Tatiana

West African
Caribbean
Creole/Cajun
Special Occasion
Fine Dining

There’s only one restaurant in New York that can match the cultural gravitas of the Lincoln Center, home to the New York Philharmonic, the Metropolitan Opera, and the New York City Ballet — and that’s 2019 F&W Best New Chef Kwame Onwuachi’s Tatiana. Even “posh” is an understatement for this landmark dining room in the newly renovated David Geffen Hall outfitted with floor-to-ceiling windows overlooking Lincoln Center Plaza and stony marble tables. Onwuachi uses the menu like a narrative device, weaving a culinary journey from West Africa to the Bronx by way of the West Indies, like the restaurant’s acclaimed short rib pastrami suya with coco bread. Reservations are notoriously difficult but worth their weight in gold.

Tatiana to me is like the subway in NYC. It’s a restaurant where everyone is not only welcomed but also represented. That’s a true reflection of NYC.

Kwame Onwuachi

Kwame's Perfect Order

A gourmet dish presented on a textured table featuring an artistic arrangement of fruits and garnishes in a dark bowl

Evan Sung

Curried Goat Patties

Tatiana’s famous flaky, deep-fried patties are filled with tender curried goat and served with creamy Trinidadian green seasoning aioli and sweet mango chutney.

Short Rib Pastrami Suya

Bone-in Wagyu short rib is brined like Jewish deli pastrami, coated in a Nigerian suya spice rub, and roasted until fall-off-the-bone tender. It's served with caraway coco bread and caramelized red cabbage.

Honeynut Piri Piri Salad

Fresh seasonal produce like gooseberries or late summer tomatoes is served with creamy ripe avocado and crisp cucumbers over a vibrant sauce made from honeynut squash and African piri piri peppers.

Shawarma Roasted Chicken

An homage to NYC street food, spice-marinated chicken is roasted until charred and juicy. Served with halal cart–inspired yogurt sauce, hot sauce, and a side of tender lamb over yellow rice.