Award-winning chef Kwame Onwuachi, known for his innovative culinary style and deep cultural roots, has launched his latest venture, Dōgon, a fine-dining Afro-Caribbean restaurant located in the heart of Washington, D.C. The restaurant, which opened on September 9, 2024, inside the luxurious Salamander Washington DC hotel, goes beyond food to celebrate the legacy of Benjamin Banneker, a self-taught Black mathematician and astronomer who made significant contributions to American history.
A Culinary Tribute to Benjamin Banneker
Banneker, born in 1731 to a free African American family in Baltimore, Maryland, gained recognition for his remarkable mathematics, astronomy, and surveying achievements despite having little formal education. Among his notable accomplishments was building the first all-wood clock in America in 1752 and later playing a key role in designing and surveying Washington, D.C., including determining the sites for iconic landmarks like the U.S. Capitol and the White House.
To honor Banneker’s legacy, Onwuachi chose the name “Dōgon,” a reference to the mathematician’s heritage as a descendant of the West African Dogon tribe. The Dogon people, known for their profound knowledge of astronomy, are celebrated for their deep connection to the cosmos—a fitting tribute to Banneker’s work in studying the stars. The restaurant’s opening date, September 9, 2024, was also symbolic, commemorating the naming of Washington, D.C., in 1791, a city Banneker helped shape.
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Merging Afro-Caribbean Cuisine with History
Dōgon’s menu fuses Onwuachi’s Nigerian, Jamaican, Trinidadian, and Creole roots, blending traditional African and Caribbean flavors into a fine dining experience that speaks to Washington, D.C.’s diverse cultural fabric. The restaurant is generating significant buzz for its food and the story it tells through its design and menu. Onwuachi has curated a menu that reflects the culinary traditions of West Africa and the Caribbean, regions that share deep historical connections to the African diaspora in the United States.
In his new restaurant, Onwuachi collaborates with Martel Stone, a Kith and Kin alum, who joins him as chef de cuisine (executive chef). Together, they aim to create dishes that pay homage to the rich heritage of both Africa and the Caribbean. The menu features standout dishes such as:
- Lobster Escovitch – A Caribbean-inspired dish made with marinated lobster and fresh herbs.
- Roasted chicken and jollof rice – A staple of West African cuisine, with Onwuachi’s signature twist.
- Grilled Wagyu short rib with red stew jam — This dish combines premium beef with a traditional Nigerian stew, highlighting the blend of flavors Dōgon seeks to present.
The concept behind these dishes is to celebrate not only the flavors but also the history and cultural significance behind each ingredient.
Onwuachi’s Afro-Caribbean Culinary Movement
Onwuachi’s passion for Afro-Caribbean cuisine has been a driving force behind his career, and with Dōgon, he seeks to contribute to the growing recognition of this culinary tradition in the United States. The restaurant’s opening is part of a broader movement in the culinary world that is shining a spotlight on Afro-Caribbean cuisine. Onwuachi, a celebrated Nigerian-American chef, hopes to use this platform to elevate the profile of these flavors.
“With the boom of lots of Afro-Caribbean restaurants having the spotlight, it’ll just help add to that,” the 34-year-old chef said, emphasizing his excitement to be part of a wave of restaurants that celebrate the richness of African and Caribbean cuisine. Onwuachi’s enthusiasm for this movement is evident in the way he approaches Dōgon’s menu, infusing his personal heritage into every dish.
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Chef Kwame Onwuachi: A Culinary Force
Chef Kwame Onwuachi’s rise in the culinary world has been nothing short of remarkable. A James Beard Award-winning chef and author of the memoir Notes from a Young Black Chef, Onwuachi has built a career blending his Nigerian-American heritage with his New York upbringing and travels through Africa and the Caribbean. His previous ventures, including his role as executive chef at Kith and Kin, have established him as a leading voice in modern Afro-Caribbean cuisine.
With Dōgon, Onwuachi takes this vision to new heights, using his platform to celebrate the history, culture, and flavors that have shaped him. As he continues to make waves in the culinary industry, his dedication to honoring the African diaspora through food remains a cornerstone of his work.