He had me at the warm coco bread served with malted sorghum butter.
Dogon
Dogonmarks a return to the D.C. dining scene for Onwuachi.
Kwame Onwuachi and Sheila Johnson.
Photo: Scott Suchman
And I was like, How the hell did he know how to do this?
So without West African science, we wouldnt have the capital we know today.
I wanted to tell the story of Washington, D.C. through a West African lens.
Dōgon
Dogons staff is largely made up of restaurant professionals Onwuachi has worked with in the past.
My chef de cuisine is Martel Stone, Onwuachi says.
Such familiarity is helpful when your world becomes as hectic and high-profile as Onwuachis has.
Kwame Onwuachi and Sheila Johnson.
We talked after brunch and before dinner service at Dogon.
I live in a professional state of being tired, so Im just used to it by now.
But, I dont know, its fun.
Photo: Scott Suchman
Restaurants are really gathering places for people; theres an energy about them.
Kwame Onwuachi and Martel Stone.
People are waiting to eat here; theyre spending birthdays and anniversaries.
Kwame Onwuachi and Martel Stone.
Still, I wonder if theres anyone Onwuachi is dying to see walk through the doors of Dogon.
Theres no one person that would make my night, he says.
