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It’s not like, 'Sit here, the bathroom is over there, I'll bring you food.' No." You start at the bar, you go into the kitchen for a bite to eat, then go back to the dining room.

"The restaurant has been a home for about 200 years, and we’ve taken it over and don’t want to lose that feeling. Why dinner at The Shaw Bijou is different from eating nearly anywhere else: We had really nice ingredients to do it with. A couple told me they loved Dat Dog in New Orleans. I had lobster in the kitchen and shrimp heads, and I made lobster creole with shrimp heads and tomato sauce. Sometimes I create something for someone on the spot. "Every now and then I’ll do a special dish for a diner based on a conversation. On the custom dishes he creates for diners on the spot: "The charcuterie course sets the tone of the meal: Right now we're doing jerk duck prosciutto chicken and nduja pate croustilllant filled with hazelnut La Tour cheese pineapple curd membrillo dice and pesto powder." What's on his much-talked-about charcuterie plate: Steak and Eggs made it onto their menu and now is on ours #theshawbijou dry aged wagyu | chicken jus | sauce soubise | pickled quail egg | fermented parsnipĪ photo posted by The Shaw Bijou on at 4:58am PST While working for free, Chef Kwame broke the silence and pitched this dish to the entire Per Se team. "Thomas Keller was a big influence, and Leah Chase in New Orleans." I serve that with caramelized lobster béchamel, crispy fish skins and fennel." I make a garlic and spinach puree, and I take madai and roast that on binchotan coals. She would always make a casserole of lobster and shrimp with a parmesan béchamel and whipped potatoes and brulée that in the oven. "I pay homage to the classic Fisherman's Pie from England, a dish my mom used to make when I was growing up. I take uni bottarga and I put that over the king crab." Below: His Norwegian king crab with roasted garlic, beurre monté and uni bottarga.Ī favorite nostalgia-inspired dish on his current menu: "I love this wild Alaskan king crab that I’m working with. Standout ingredients he's into right now: I'm respecting the culture, and taking different ingredients from different places." I'll season Wagyu with berbere and serve it with sauce soubise and fermented parsnips. I'm drawing inspiration from different cuisines. But I want to say that I'm not taking from them and bastardizing them. "It's modern American with global inspiration, from the Caribbean, France, Italy, Ethiopia. It was years later, while traveling around the world doing pop-up restaurants after cooking school, that he got tapped for a slot on Top Chef.ī gave Onwuachi a few minutes' break from his restaurant duties, and pulled him aside to chat about what he's up to at The Shaw Bijou. He also spent time selling candy in NYC subway stations as a kid. His pre- Top Chef cooking background too has made him nimble, and hungry for challenge: The Bronx-born Onwuachi, whose mother worked as a catering chef, grew up mostly in his grandfather's house in Nigeria after attending the Culinary Institute of America he worked at restaurants from New Orleans to New York City, most notably at Manhattan's Eleven Madison Park and Per Se. Luckily, Onwuachi is no stranger to risk-taking, or to airtime: Top Chef is nothing if not excellent training in the concept of "if you can't stand the heat." And that spotlight means one thing: The restaurant's triumphs and flaws are getting plenty of airtime.

When The Shaw Bijou opened this fall, it instantly turned into one of D.C.'s places to be. Speaking of which: When you open a restaurant that charges $185 for a tasting menu and you ask diners to buy tickets in advance (and where dinner can reach $500 a head, all in), you're setting yourself up for pushback.

Catch up on Top Chef on Peacock or the Bravo App.