Dōgon by Kwame Onwuachi

Since his first appearance on Top Chef 11 years ago, Kwame Onwuachi has become arguably D.C.’s most notable young chef. And the debut of Dōgon, inside the Salamander hotel (formerly the Mandarin Oriental), has only cemented his renown. In 2025, the new restaurant was named one of the best on the continent by the World’s 50 Best, The New York Times, and Bon Appétit, to name just a few. What’s getting everyone so excited? Onwuachi is a master of Afro-Caribbean flavors deserving of the fine-dining treatment. 

The vibe: Clubby, but still focused on the cuisine. Once diners’ eyes adjust to the dim lighting and their ears become accustomed to the din of the R&B and hip hop tunes on the stereo, they’ll see D.C.'s hippest denizens in their best threads, watching each other and the action in the open kitchen. There’s no question that this is a spot for special occasions for diners who aren’t afraid to see and be seen. 

The food: Want an edible tour of the West African diaspora? Onwuachi—who is often present in the dining room, greeting guests—and his chef de cuisine, Martel Stone, throw down flavors that descend from those traditions in dishes that surprise and delight. Braised wagyu oxtails are lovably sticky and collagenous, but elevated to fine dining, they’re as expertly spiced as they are luxuriously sweet. 

The drink: Derek Brown’s beverages have a following of their own, attracting fans to a hotel bar that defies stereotypes. Focused on Black-owned brands, the ever-changing drink menu charts its own course across the Caribbean and beyond. Try the Sorrel Rickey, which blends Equiano Rum with hibiscus-flavored liqueur, pomegranate, lime, and sparkling water.

Time Out tip: Teetotalers can sample beverage partner Derek Brown’s tipples in the form of the “Low & No” menu, which features alcohol-free or lower-alcohol drinks such as the spiced-pineapple-flavored Get Your Flowers.