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• #SHAW BIJOU CHEF SERIES#

Per a release, artist Emily Eisenhart is expected to contribute a mural displaying quotes from other chefs and hospitality professionals Onwuachi admires within the industry. The 96-seat, 3,500-square-foot space reserved along the southwest waterfront for Onwuachi is expected to feature a spacious dining room, dedicated bar, and outdoor patio offering prime views of the custom-tailored neighborhood. “Travel has always influenced the way I cook,” Onwuachi told Eater this summer, adding, “Being exposed to different cultures is a way to learn as you’re meeting locals.” He recently enjoyed a few inspirational meals in Curaçao, the Caribbean island he calls a “melting pot” of South American accents. Onwuachi spent a few early years living in Nigeria with his grandfather, and he also spent lots of time with family in New Orleans growing up. “I want Kith and Kin to open new doors for diners, to educate them, and to excite them,” Onwauchi said of his desire to expose others to dishes reflective of his Nigerian, Creole, and Caribbean roots. African flavors will be found in this jollof rice bowl, adorned with confit of spring onions, Nigerian red sauce, marinated tomatoes, and whipped ricotta. Some of the dishes he’s already worked up for the waterfront destination include jollof rice with marinated tomatoes and whipped ricotta peel-and-eat shrimp seasoned with beer and roasted garlic curried goat with tamarind-spiked chickpea puree and berbere-spiced ribeye accompanied by rice, red beans, and foie gras-cornbread stuffing. That’s it."ĮDITOR'S NOTE: Following the publication of this article in December 2016, The Shaw Bijou announced its closure on January 15, 2017.Top Chef alum and Shaw Bijou co-founder Kwame Onwuachi is coloring in the menu at Kith and Kin - the new restaurant he’s opening this fall inside the InterContinental Hotel at the Wharf complex - with culinary touchstones reflecting his diverse heritage and world travels. And my handmade Japanese knives."ĭINNER AFTER HOURS: "After a long day, I’d probably sear a piece of steak, straight up.

MUST HAVES: "My Vita-Prep blender so I can make a sauce on the fly. The couple hasn’t set a wedding date yet, but Onwuachi has a wish list for his dream kitchen in a future home: an island with refrigerator and freezer drawers, a French-top range with gas burners and a combination oven (heat and steam).įor now, his sights are set on The Shaw Bijou, where a 13-course meal starts at $185 per person and where, Onwuachi says, he wants guests to feel as though they’re dining in “a very nice house.”ĪLWAYS ON HAND: "Chilis, garlic, ginger, lime and sambal for something spicy and acidic.

#SHAW BIJOU CHEF SERIES#

“Flavor and spices translate over different continents,” he says.īefore moving to DC in 2015, Onwuachi launched a catering company, studied at The Culinary Institute of America and survived 12 episodes on Bravo’s “Top Chef.” He created a series of pop-up restaurants around the country, Washington investors came calling and The Shaw Bijou was born. So far, his crowd-pleasers include Alaskan king crab in garlic sauce with grated uni bottarga, and a play on steak and eggs combining wagyu beef with soubise and a pickled quail egg. I grew up in the Bronx, a melting pot of all different cuisines,” he says. “My mother is Creole and my dad is Nigerian and Jamaican. The couple’s spice collection, which ranges from Calabrian chilis to Ethiopian berbere, hints at Onwuachi’s global approach to cooking. The Shaw Bijou, his highly anticipated restaurant, has just opened in a row house within view of his apartment’s gleaming white kitchen, where the sleep-deprived chef is savoring a rare morning off with fiancée Mya Allen and their puppy, Clove. Whipping up breakfast at home in Shaw, Kwame Onwuachi is focused on another kitchen nearby.