The Best New Restaurant in the Country is in New Orleans | On The Line | Bon Appétit

Summary

In this behind-the-scenes glimpse of Dakar NOLA, sous chef Sharena Smith navigates a bustling day in the kitchen of the Senegalese restaurant in New Orleans. With a focus on fresh, locally sourced seafood and a pescatarian menu, she expertly juggles multiple tasks, from preparing fish stock to making jollof rice. Sharena emphasizes the importance of cultural traditions in her cooking, highlighting dishes that fuse Senegalese and New Orleans flavors. As she collaborates with Executive Chef Serigne Mbaye, her passion for culinary excellence and teamwork shines through, setting the stage for an exciting evening service.

Takeaways

• 😀 Dakar NOLA is a Senegalese restaurant in New Orleans known for its pescatarian menu featuring bold flavors and fresh seafood.
• 😀 The restaurant experiences a high demand, with a daily waitlist of 40 to 50 people and serves all guests at once.
• 😀 Sous chef Sharena Smith plays a crucial role in the kitchen, managing multiple tasks and food prep each day.
• 😀 The restaurant emphasizes local sourcing for produce and seafood, contributing to freshness in its dishes.
• 😀 Fish butchering is a key skill at Dakar NOLA, with specific techniques taught by Executive Chef Serigne Mbaye.
• 😀 Jollof rice is a significant dish on the menu, reflecting both Senegalese and New Orleans culinary traditions.
• 😀 Family meals are an important aspect of kitchen culture, allowing staff to bond and share food before service.
• 😀 Dakar spice, made from processed habanero, is a signature ingredient that adds heat to many dishes.
• 😀 The restaurant's version of gumbo, called soupou kanja, uses okra as a thickener instead of a roux.
• 😀 Time management is critical in the kitchen, especially with multiple tasks leading up to service time.

Q & A

What is the primary focus of the menu at Dakar NOLA?

Dakar NOLA features a pescatarian menu that highlights bold flavors and fresh seafood.

How does the dining experience at Dakar NOLA operate in terms of service?

All guests are served at once, and the restaurant has a waitlist of 40 to 50 people daily.

What are the key responsibilities of Sharena Smith as the sous chef?

Sharena's duties include receiving orders, prepping ingredients, butchering fish, making stocks, and overseeing various dishes.

Why is fish stock important in the dishes at Dakar NOLA?

Fish stock is a foundational element used in many sauces and dishes, enhancing overall flavor.

What cultural significance does jollof rice have at Dakar NOLA?

Jollof rice reflects Chef Serigne's culture and the history of rice during the slave trade, representing a blend of Senegalese and New Orleans culinary traditions.

How does the preparation of ataya tea reflect Senegalese culture?

Ataya tea, made with ginger and jasmine, is served as a refreshing beverage and is a traditional part of Senegalese culture.

What is unique about the soupou kanja served at Dakar NOLA?

Soupou kanja is a version of gumbo made without a roux, using okra as the thickener, and is flavored with fish stock.

How does Chef Serigne contribute to the fish preparation process?

Chef Serigne teaches Sharena different techniques for portioning and preparing the fish, ensuring the presentation meets the restaurant's standards.

What role does family meal play in the kitchen at Dakar NOLA?

Family meal allows staff to come together, eat, and take a break before service, fostering teamwork and camaraderie.

What is the purpose of the Dakar spice, and how is it used?

Dakar spice, made from processed habaneros, adds heat and flavor to dishes, enhancing the overall taste experience.