Inside Chef Lana's New Dining Space: Menu Highlights and Design Details
The culinary program bypasses standard Eurocentric boundaries to showcase African diaspora cooking through refined culinary techniques. Lagomarsini merges heirloom Atlantic coastal provisions with foundational West African and Caribbean seasoning profiles.
Consider the smoked black cod. Cured lightly in sorghum and charred over white oak, the fish rests atop a bed of sea island red peas simmered with smoked benne seed oil and pickled mustard greens. The dish evokes Gullah Geechee traditions while delivering the crystalline textures demanded by modern fine dining. Another signature course, crisp-skinned guinea hen served with fermented pepper jus and plantain gnocchi, highlights her classical pedigree without muting the punch of habanero and allspice.
The beverage program mirrors this intentionality. Curated with a strict low-intervention ethos, the list highlights BIPOC and women vintners alongside small-batch cideries and heritage rum producers. Pairings match high-acid Chenin Blancs against rich peanut-based stews, grounding the guest experience in thoughtful contrasts.
