Chef Eric Adjepong's hotly anticipated West African restaurant opening in D.C.
Add Axios as your preferred source to
see more of our stories on Google.
Elmina by chef Eric Adjepong opens on 14th Street. Photo: courtesy Kate Wichlinski
From sous chef to Top Chef, cookbook author to Food Network host, Eric Adjepong champions West African cuisine — and now, with the opening of his first restaurant on 14th Street, he has a new platform to share his passion.
Why it matters: As West African cuisine is gaining momentum nationally, Adjepong is one of the leading chefs exploring the ingredients and techniques through a modern lens — and Elmina promises to be like nothing else in D.C.
Catch up quick: The Ghanaian chef, born in the Bronx, has strong ties to D.C. He cooked at Kwame Onwuachi's Afro-Caribbean Wharf restaurant, Kith and Kin, and ran a private chef/catering company here between TV stints.
- Even as his reach expanded — including a line of West African foods in Whole Foods and African-inspired dishware at Crate & Barrel — he's looked to open a restaurant here.
What he's saying: "I've been thinking about a restaurant space as long as I could remember," Adjepong tells Axios. A year ago, he inked a deal for the former Seven Reasons building. The new spot opens Feb. 18.
- "Africa being the second biggest continent in the world but the food being relatively unknown is a travesty. There's so much technique and history and stories — I feel privileged to help bring that to the forefront."
Zoom in: The richly textured, multitiered space — inspired by the meaning of Elmina, "treasure" — offers a variety of experiences under one roof, from prix-fixe to street food.
- On the highest end, guests can opt for five-course tasting menus ($105 per person, plus $55 optional pairing) with multiple choices within each category to encourage sharing.
- A series of small plates culminate in "big chops" — platters for two or more like whole grilled lobster with fisherman's stew, or crispy jollof duck rice.
- Many options explore the connection between West Africa and the diaspora, such as hamachi crudo with passionfruit and peri-peri (a native chili) oil.
The intrigue: You don't need to spend big to get flavor. An a la carte, walk-in "chop bar" menu, available in first and second-floor bars, draws from Ghanaian street food.
- Look for a variety of meat or seafood kebabs, plus some fun mashups like a yassa smash burger or crispy okra fries. Most dishes fall in the low-to-mid $20s or below.
Having worked in D.C., Adjepong knows "brunch is massive."
- Elmina will open Saturday afternoons with lots of Ghanaian riffs on American favorites like cardamom-lime cinnamon rolls, oxtail hash or eggs bennie with peri-peri hollandaise.
If you go: Elmina, 2208 14th St Northwest. Tasting menu and brunch reservations via Seven Rooms.