"At Kith/Kin, Onwuachi explored his family’s roots in Nigeria, Jamaica, Trinidad, and New Orleans through cooking that traced the routes of the African diaspora. He made dishes like jerk chicken with tamarind barbecue sauce, egusi stew with monkfish, and whole fried snapper escovitch while giving them a platform to be celebrated in a posh hotel setting." - Gabe Hiatt
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Rey Lopez/Eater D.C.