Tucked inside the Salamander Hotel, Chef Kwame Onwuachi's restaurant named for the West African Dogon tribe offers a blend of African and Caribbean inspiration alongside nods to Washington, D.C. The tightly edited menu presents a selection of boldly flavored small and large plates intended for sharing. Each dish is presented with flair and nuance, as in the hoe crab, served in a shell with shredded crab and shito alongside plantain cakes with aji verde sauce. Braised cabbage is given a good char, then paired with a coconut vinegar sauce, while rum cake is far from traditional thanks to the surprise of charred gooseberries. A clever cocktail list is complemented by its N/A counterparts, and the wine list is especially thoughtful.