Black-owned kitchen blends Caribbean and Ethiopian flavors
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Goat, oxtail, whole snapper and salmon share the menu at a Midtown restaurant that blends Caribbean and Ethiopian cooking.
Why it matters: We're starting Axios KC's February spotlight on Black-owned businesses at Black Garlic, a restaurant that stands out for the sheer range of what comes out of its kitchen, from Haitian staples to Ethiopian tibs.
What to expect: Chef Cherven Desauguste runs a kitchen that leans into protein, bright acidity and spice that builds.
- The Caribbean menu features slow-cooked meats and smoky flavors, seasoned to add some heat and topped with rich sauces.
- The Ethiopian dishes include a lineup of tibs (including chicken and lamb), joined by misir wot and mushroom tibs, all designed for eating with injera.
- This is a rum bar, so expect tropical drinks that lean on the sweeter side.
What to try: I tried the Surf Duo, which pairs seared salmon and shrimp with caramelized onions, Brussels sprouts and roasted potatoes, finished with a lemon butter sauce ($34).
- If you want something heavier, my friend had the Cabrit and left no crumbs. It includes braised goat with plantain, mushroom rice and pikliz, served fried or prepared in the restaurant's okra Creole sauce ($29).
- The hibiscus mojito mixes fresh lime, Bacardi Lime, Bacardi Silver, hibiscus and mint and manages to taste clean and refreshing rather than sweet and heavy like most rum cocktails ($16).
- The Stormy Day drinks like a classic Dark and Stormy, but the Domaine de Canton pairs well with lime juice and ginger beer ($15).
💭 My thought bubble: Nothing on the table disappointed. I am not a rum girl, but the hibiscus mojito made a strong case for me becoming one. I would happily eat here again.
The bottom line: The goat is a must-try, but it's far from the only thing worth ordering. Branch out from BBQ and give it a taste.