"The most important thing for me is to highlight every part of our history, whether it's beautiful or ugly, bad or good. Haitian cuisine has developed through colonization, slavery, and centuries of poverty, and Salomon wants to acknowledge that history while telling nation's story through food."
"Ingredients like corn and yuca, along with dishes like the hominy-and-bean stew tchaka, come directly from the Taíno people who lived on Hispaniola before colonization. There are also dishes that enslaved people brought to the island, like tom tom-mashed breadfruit served with a sticky okra, beef, and crab sauce."
"A cozy space with just 20 seats, the restaurant will serve a multi-course tasting menu inspired by Haiti's 10 regions. Salomon also takes inspiration from the cooking approach of his grandmother, a celebrated private chef who couldn't read or write, and so she relied on memory and observation."
Haitian-born chef Sebastien Salomon is opening Hayiti, the first fine-dining Haitian restaurant in Washington, DC, this summer. Located in Shaw with just 20 seats, the restaurant will serve a multi-course tasting menu inspired by Haiti's 10 regions and Salomon's grandmother's cooking approach. The menu acknowledges Haiti's complex history through colonization, slavery, and poverty while celebrating the nation's culinary heritage. Dishes incorporate ingredients and cooking methods from Taíno people, enslaved Africans, and Caribbean traditions. The tasting menu features items like warm coconut milk brioche with housemade focaccia, truffle epis butter, and roasted pepper-caramelized plantain butter, showcasing the depth of Haitian cuisine.
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