Kwame Onwuachi is the creative talent and chef for Dōgon, a new restaurant at Salamander D.C. (Shevry Lassiter/The Washington Informer)
Kwame Onwuachi is the creative talent and chef for Dōgon, a new restaurant at Salamander D.C. (Shevry Lassiter/The Washington Informer)

A who’s who of the nation’s capital, was at Salamander Washington DC recently to celebrate the opening of Dōgon, the new restaurant by acclaimed Chef Kwame Onwuachi. Businesswoman and Salamander’s founder and CEO Sheila Johnson is credited with luring Onwuachi back to the area from New York City, to the delight of his many fans. 

“From the moment we launched Salamander Washington DC, I wanted to bring Kwame back to our capital,” said Johnson. “He is an inspiration and a generational talent, and we look forward to playing our part in his next success.”

Dōgon officially opened on Sept. 9. 

After walking through the Salamander Washington DC’s grand lobby, entering the darkly decorated, low-lit Dōgon forces a shift in mood from luxury to seductive. All of the senses are at work at once.

Pronounced “Doh-gon,” the restaurant’s eclectic menu is created through an Afro-Caribbean lens and draws from Onwuachi’s Nigerian, Jamaican, Trinidadian and Creole backgrounds. 

Guests at the pre-opening event dined on small plate versions of charbroiled oysters made with Croatian butter, parmesan, red stew, wagyu short rib slider with red stew jam, mad pickles, coco bread, and hoe crab, a plantain hoe cake with “Shitto Whatever’ and aji verde.

A Range of Notables Are Ecstatic About Dōgon

Mayor Muriel Bowser gave remarks on how D.C. tourism has rebounded following the pandemic. She said the opening of Dōgon represents what D.C. is offering in a fresh new way.  

“They have a saying when we are shopping our destination around the world. ‘You always have to do something new,’” said Bowser when congratulating Johnson and Onwuachi. “People who come to Washington want to experience all of D.C.”

Also, at Salamander DC, for the Dōgon ribbon-cutting were NBA Washington Wizards players Keyshawn George, Justin Champangie, and Malcolm Brogdon. The Wizards are one of the sports teams Johnson co-owns as a partner in Monumental Sports & Entertainment. 

Johnson then introduced Onwuachi to the crowd by calling him a culinary genius. 

“I have never been so excited about a talent like this,” Johnson said.

Acknowledging Johnson’s remarks, Onwuachi thanked the business mogul for her support.

“You believed in me. You’ve seen some of the craziest ideas I’ve had, and you let them play out. Now, they are iconic culinary events,” Onwuachi said.

Peer Recognition from Fellow Chefs

Other well-known chefs were at Salamander Washington DC to support this milestone in Onwuachi’s career. It was a moment for chefs to honor fellow chefs. 

“One of the things that I love about D.C. is that chefs support each other,” said Carla Hall, chef, author, and media personality.  “A group of Black chefs and other young chefs have all shown up for Kwame.” 

Alexander Smalls went from a music career in opera to becoming a James Beard Award-winning chef, author, and restaurateur in New York City. He concurs with Hall about Black chefs supporting each other. 

“He’s an original and is driving the culinary expression of the African diaspora in a very unique and important way,” Smalls said. “Our legacy is late in celebrating who we are through culinary arts. 

How It Began for Onwuachi 

Onwuachi grew up in New York. As a child, he spent summers in D.C. with his grandfather, a professor of Pan-African studies at Howard University. 

His first restaurant opening in the District was “Kith and Kin.” Unfortunately, like others, that restaurant was a victim of the pandemic. Then Onwuachi, a James Beard Foundation’s “Rising Star Chef of the Year,” returned to New York City to open Tatiana, a restaurant named after his sister.

Coming to Salamander continues Onwuachi’s business relationship with Johnson for imagining special culinary events. The pair created “The Family Reunion, ” a signature event bringing together top culinary professionals of color in the country held at Johnson’s Five-Star Salamander Middleburg resort in Virginia. 

The restaurant opening is part of an overall property redesign at Salamander Washington DC. The new look will feature a brighter and more residential feel, with open spaces for mingling with friends and quiet nooks perfect for smaller group exchanges. 

Next up for Salamander Washington DC will be an expanded two-story spa scheduled to open this fall, along with modern, refreshed guest suites designed by Thomas Pheasant. The redesign projects are expected to conclude in the spring. 

In her remarks, Johnson announced that USA Today has named the Salamander brand the Best Luxury Hotel Brand.

Brenda Siler is an award-winning journalist and public relations strategist. Her communications career began in college as an advertising copywriter, a news reporter, public affairs producer/host and a...

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