Kith and Kin is an upscale casual dining restaurant at InterContinental Washington D.C - The Wharf. Kith and Kin is inspired by Chef Kwame Onwuachi's cultural roots and fond memories of cooking with family. Celebrating his heritage ranging from Nigeria and Jamaica, to West Africa and the Caribbean, to New Orleans and New York, Chef Kwame finds his culinary impetus in everywhere he's from, everywhere he's been, and the influence of those who know him best. While dining over beautifully designed dishes, paired with hand-crafted cocktails, enjoy scenic views of the Washington Channel and create your memories with your own kith and kin (family and friends). Closest Metro is L'enfant Plaza.
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| Image via Eater DC |
Keith got us tickets to a concert at the new
Anthem at The Wharf and thought it would be great to grab dinner on the strip before hand. The remarkable, mile-long stretch along the Potomac River has just been renovated and is the newest hot spot with restaurants, retailers, residences, and businesses—all complemented by monumental views and a vibrant culture along DC's Southwest waterfront.
With the friends and family concept, the menu is basically split with a couple large sharing platters (meat & cheese boards or a seafood tower), appetizers meant for sharing, and larger appetizers that can be eaten as a main entree or also shared between larger groups. We decided to share a couple smaller appetizers, and then each ordered a larger one for our main course.
The
Brussels comes tossed with Suya
Suya spice in a roasted tomato soubise, with a charred lime that you can squeeze over for some extra brightness. The brussels had great bite and the spice was subtle with a slight burn in the back of the throat.
We also shared the
Torched Mackerel with Jollof rice, Nigerian red sauce, parsley, and shito. Jollof rice is one of the most common dishes in Western Africa, consumed throughout the region and is cooked in a flavorful tomato and pepper purée. It was quite delicious and the mackerel was almost sweet with a nice crispy skin.
I enjoyed the vegetarian option called
Mushroom Forest that included a mushroom spread with charred eggplant dip topped with roasted and pickled mushrooms, and served with crispy msmen - a flaky Moroccan flat bread made with flour, semolina, olive oil, and butter. This dish was deceptively filling, super earthy with loads of umami, and paired great with a glass of white blend wine.
Keith tried the
Roti of curried goat and crispy potatoes, served with dahl puri roti - a type of Indian-inspired flat bread that is made in the Caribbean. Keith expected his roti to come pre-filled/pre-rolled,
but didn't mind the 'make your own' presentation here. The goat meat was stewed down enough to tenderize the tough meat and was not as spicy as the appetizer dishes. This, too, was a filling dish and overall very satisfying.
We had a pleasantly wonderful meal of Afro-Caribbean fusion at Kith and Kin. I was happy to finally eat Chef Kwame's food, since his previous adventure in DC, Shaw Bijou, failed last year after only three months. It was great to see this
Top Chef alum's vision finally come to fruition, and by the packed crowds, it seems other DC residents are happy to see him back in our city again, too.
Total Rating:
4.43
Food: 4.5, Price: 4, Service: 4, Ambience: 5, Accessibility: 5
