Chef Kwame Onwuachi's Dōgon in DC highlights Afro-Caribbean flavors while drawing from the city's diverse immigrant influences, shaping a unique culinary narrative.
"DC has always been a second home to me. For me, the menu is broken down to just inspiration from DC and the cultures that it encapsulates."
Onwuachi emphasizes the importance of local ingredients, saying, "You can't talk about DC without talking about Ethiopian culture. DC has the largest population of Ethiopians outside of Ethiopia."
The Hoe Crab dish, featuring crab meat inside a shell topped with a Ghanaian chili crunch, exemplifies how Dōgon blends local seafood and international techniques.
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