Dept Of Culture

New York
African Restaurant
$$$$

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This new spot from chef and owner Ayo Balogun transports diners to an intimate dinner party inside a home in Nigeria during the ‘70s/’80s. At Dept of Culture, the cozy space can accommodate up to 16 guests via a large communal table and counter seats while surrounded by Balogun’s family photos and records from legendary Nigerian artists like Ebenezer Obey play in the background. Diners are then guided through a four-course prix fixe of Balogun’s cooking along with heartfelt stories about his family and time growing up in North Central Nigeria. While the BYOB menu’s offerings rotate every two weeks, previous dishes include the sweat-inducing Eja tutu ati oshuka cilantro (red snapper pepper soup); Wara ati obe (cheese cooked in stew); Iyan ati egusi pelu eja alaran ati efo (pounded yam, fermented melon seeds, smoked fish); and Dodo ati ice cream (with caramelized plantain). Reservations are required and can be made via its website.

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This new spot from chef and owner Ayo Balogun transports diners to an intimate dinner party inside a home in Nigeria during the ‘70s/’80s. At Dept of Culture, the cozy space can accommodate up to 16 guests via a large communal table and counter seats while surrounded by Balogun’s family photos and as records from legendary Nigerian artists like Ebenezer Obey play in the background. Diners are then guided through a four-course tasting menu of Balogun’s cooking along with heartfelt stories about his family and time growing up in North Central Nigeria. While the tasting menu’s offerings rotate every two weeks, previous dishes include the sweat-inducing Eja tutu ati oshuka cilantro (red snapper pepper soup); Wara ati obe (cheese cooked in stew); Iyan ati egusi pelu eja alaran ati efo (pounded yam, fermented melon seeds, smoked fish); and Dodo ati ice cream (with caramelized plantain). Reservations are required and can be made via its website.

Read The Full Article
Read The Full Article

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