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Kith and Kin Family Style Ribeye.jpg
Kith and Kin Family Style Ribeye (Photo credit: Rey Lopez)

Chef Kwame Onwuachi to pay tribute to his childhood with Kith and Kin

Chef Kwame Onwuachi and InterContinental Washington D.C. - The Wharf have announced the upcoming opening of Onwuachi's newest venture, Kith and Kin, a 96-seat restaurant including a private dining room and bar located at 801 Wharf Street, SW.

The highly anticipated restaurant from Top Chef alumni and co-founder of the now closed Shaw Bijou is scheduled to open at The Wharf in October 2017. “I’m excited to share Kith and Kin with Washington DC as this next culinary chapter has become so very personal to me and my life story,” said Chef Kwame Onwuachi. The restaurant will pay tribute to Onwuachi's childhood, family meals and recipes, and extensive travels, including a focus on Caribbean flavors, Creole cuisine, and African accents.

"Cooking from my heart, showcasing the soul food of my life, and celebrating my diverse Caribbean, Creole, and African roots feels honest – like home to me - and I want to share this with as many diners as possible in a creative, personable, and modern way while still boasting warmth and comfort," added Onwuachi.

The upscale casual restaurant will be located in an elegant 3,500 square foot space within the InterContinental Washington D.C. - The Wharf. Kith and Kin will have a spacious and light-soaked dining room with waterfront views and outdoor seating. Chef Onwuachi has also brought on artist Emily Eisenhart to create a large custom mural in the main dining room of which will feature dozens of his favorite quotes from many of the chefs he has had the pleasure of working with/for, as well as chefs and industry professionals he looks up to.

Signature dishes at Kith and Kin are set to include an African-inspired Jollof Rice with Confit of Spring Onions, Nigerian Red Sauce, Marinated Tomatoes, and Whipped Ricotta, a fragrant Creole spice-infused Mom Dukes Peel and Eat Shrimp including Gulf Shrimp, Abita, Citrus, and Roasted Garlic, a Caribbean-centric Goat Roti with Dal Puri, Curried Goat, and a Tamarind Chick Pea Puree, and a Berbere Rubbed Dry Aged Ribeye served family-style alongside Oxtail and Bone Marrow Bordelaise, Red Bean Sofrito, Carolina Gold Rice, Charred Cabbage with Smoked Carrot Yogurt, Foie Gras Cornbread Stuffing with Calabrian Chili Oil, just to highlight a few.

"I have grown to cherish these beautiful cuisines throughout my life and I want guests to feel like they are dining in an extension of my home the second they walk through the doors at Kith and Kin," said Onwuachi.

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