- Tatiana By Kwame Onwuachi | Afro-Caribbean Restaurant in New York, NY
An exotic array of flavors from around the world, lovingly blended in a melting pot of culinary tradition, heritage and culture Afro Caribbean-inspired dining with NYC influences from Chef Kwame Onwuachi, now at Lincoln Center
- Tatiana - Wikipedia
Tatiana (or Tatianna, also romanized as Tatyana, Tatjana, Tatijana, etc ) is a female name of Sabine-Roman origin that became widespread in Eastern Europe [1] Tatiana is a feminine, diminutive derivative of the Sabine —and later Latin —name Tatius
- Book Your TATIANA, By Kwame Onwuachi Reservation Now on Resy
Tatiana, named for his sister, is an homage to his most cherished memories of growing up and eating his way through the city, from bodega sandwiches and Italian rainbow cookies to Nigerian egusi stew and braised oxtails
- Main Menu – Tatiana Restaurant Nightclub
Imitation crab sticks, seaweed, cucumber mixed with spicy Japanese mayo tobiko With a combination of tahini, lemon juice, garlic and other flavors
- Tatiana – New York - a MICHELIN Guide Restaurant
Its Lincoln Center location is a natural choice for Philharmonic ticket holders, but it's worthy of applause in its own right Its stunning interior, crafted by Modellus Novus, swings to a stylish beat courtesy of its good looks and even better looking crowd
- Tatiana is the highest-rated restaurant in NYC - Review - New York . . .
We like to think of Tatiana as the restaurant equivalent of “Empire State of Mind," with each exceptional dish making a statement about what it means to be from New York
- Tatiana — Restaurant Review | Condé Nast Traveler
A fine dining outpost unlike others in Manhattan and beyond, Tatiana brings date- or special-event-worthy culinary excitement to a staid corner of the city
- Tatiana - Fine Dining Lovers
Tatiana is a restaurant founded and helmed by one of America’s most exciting chefs, Kwame Onwuachi Named after the chef’s sister, Tatiana stands as one of the most original restaurants in New York City, blending African, Caribbean, and Creole influences with contemporary American cuisine
|