Dakar NOLA

At Dakar, every meal is a conversation, with chef Serigne Mbaye presiding, enchanting guests with inventive tales, told through degustation, of his journey from Dakar, Senegal to New Orleans. As the courses progress, he draws a narrative thread between two coastal cities connected by the African diaspora. A meal here is one of the more compelling dining experiences in the city. After just a few bites, it’s easy to see why chef Mbaye’s exacting, measured approach garnered Dakar a James Beard Award for Best New Restaurant in 2024.

Born in Harlem and raised partly in Senegal, chef Mbaye draws deeply from the culinary traditions of his homeland, rooting Dakar’s menu in Senegalese cuisine. The seafood-based tasting menu always begins with ataya, green tea with mint and sugar. Bread is served with palm butter. Fonio, a West African millet, nutty and aromatic, is paired with seasonal citrus. Other courses will often feature jollof rice—the iconic West African staple thought to be an ancestor of jambalaya—local seafood, in-season greens, black-eyed peas, and shellfish broths so deeply spiced they become elemental in flavor.

Each course is part of a larger arc, with chef Serigne and his team often stepping into the dining room to share stories of the dishes, and their inspirations—how one may connect to family, or how these flavors have echoed across the Atlantic into the heart of southern cooking. In a city known for its culinary heritage, Dakar reaches into the past to create a modern culinary experience, planting roots across continents and oceans.