Tucked inside the Salamander Hotel sits Dodon. It’s not just a restaurant. It’s a story. Chef Kwame Onwuachi’s Dodon is named for the West African Dogon tribe. He blends African and Caribbean inspirations with nods to Washington DC. The menu features boldly flavored small and large plates. They are meant for sharing. Each dish is presented with flair. Consider the hoe crab served in its shell. There’s shredded crab and shito alongside plantain cakes. Aji verde sauce adds another layer of flavor. Braised cabbage gets a good char then a coconut vinegar sauce. Even the rum cake is unique with charred gooseberries. Dodon opened on September 9th. This date honors Washington DC’s official naming in 1791. The restaurant’s design and menu pay tribute to the District’s history and culture. Chef Onwuachi’s concept is inspired by Benjamin Banneker. Banneker was a DC surveyor. He had a heritage connected to the West African Dogon tribe. Pronounced Doh-gon Dodon serves vibrant Afro-Caribbean cuisine. This reflects Onwuachi’s Nigerian Jamaican Trinidadian and Creole background. Dodon’s story is deeply rooted in history. It highlights the contributions of African Americans to the nation’s capital. It also celebrates the rich culinary traditions of Africa and the Caribbean. The restaurant is more than just a place to eat. It’s an experience. It connects you to history culture and exceptional food. It’s a place where you can savor the flavors of a vibrant heritage. It’s a place where history and culinary artistry collide. A visit to Dodon is a journey. It’s a journey into the heart of a story. A story that’s as unique and flavorful as its cuisine.
Центральный дом работников искусств
Step through the grand wooden doors of the Central House of the Workers of Art, and you’ll be transported to