Serigne Mbaye — Harlem-born, Dakar-raised, classically trained at Atelier Crenn and L'Atelier de Joël Robuchon before cooking at Commander's Palace — won the 2024 James Beard Award for Best New Restaurant for this modern Senegalese tasting-menu room, and was named to TIME's 100 Next that same year. The seven-course menu braids his Senegalese roots with Gulf seafood and South Louisiana produce: ataya tea and palm-butter bread, jollof rice, and 'The Last Meal,' a black-eyed-pea soup that reckons with the Atlantic crossing. Now on Leonidas Street in Uptown, the 30-seat space sets communal tables against a wall of West African masks, with Mbaye and partner Effie Richardson often working the room. North America's 50 Best ranked it No. 6 in 2026. For a tasting menu that dines as memoir.