TATIANA, By Kwame Onwuachi

Getting a reservation at TATIANA feels like trying to snag front-row seats to a sold-out concert. Within minutes of the 12 PM drop, tables vanish faster than you can say "egusi soup dumplings." This isn't just another hot restaurant—it's Chef Kwame Onwuachi's love letter to New York City, wrapped in the warmest, most soulful dining experience Lincoln Center has ever seen.

The Restaurant

TATIANA is Kwame Onwuachi's homecoming story made edible. Named after his sister, this Lincoln Center stunner represents the chef's full-circle moment—from his early days hustling catering gigs in NYC to becoming a James Beard Award winner and "Top Chef" alum. After making waves in Washington D.C. at Kith and Kin, Onwuachi returned to the city that shaped him with a restaurant that feels both deeply personal and universally appealing.

The space itself is a stunner—soaring ceilings, warm lighting, and an energy that pulses from the open kitchen. This isn't your typical fine dining temple; it's loud, lively, and designed for celebration. Think date night meets family reunion, with a soundtrack that makes you want to dance between courses.

Onwuachi's menu is a tapestry of his New York upbringing: Nigerian flavors from his heritage, Caribbean influences from his family's Trinidad roots, and the diverse food culture he absorbed growing up in the Bronx and Queens. It's sophisticated comfort food that tells the story of modern New York through every bite.

What to Order

The menu at TATIANA reads like Onwuachi's personal food diary, and every dish has a story. The short rib pastrami suya is the stuff of legend—taking the Jewish deli classic and giving it a Nigerian suya spice treatment that's both familiar and revelatory. It's the kind of dish that makes you understand why this place is impossible to book.

Don't miss the egusi soup dumplings, which sound impossible but somehow work perfectly—traditional Nigerian egusi stew reimagined through a Chinese dumpling lens. The jollof rice comes with your choice of protein and represents some of the best West African cooking in the city.

For mains, the braised oxtails showcase Onwuachi's Caribbean influences with fall-off-the-bone tenderness, while the blackened snapper brings serious heat and flavor. The suya-spiced lamb is another standout that bridges his African heritage with modern technique.

Save room for the brown butter banana bread with rum raisin ice cream—a dessert that captures the chef's comfort food philosophy in the most delicious way possible.

The Drop Time

TATIANA releases reservations exactly 27 days in advance at 12:00 PM ET sharp. This isn't a soft opening—it's a digital stampede. Prime weekend dinner slots disappear within 2-3 minutes, with weeknight reservations following shortly after.

The restaurant only seats about 80 people and operates Tuesday through Saturday for dinner service, making availability even more precious. With just five nights a week and Onwuachi's growing celebrity, the demand far outstrips supply.

What the Internet Says

The reservation struggle is real, and NYC food lovers have been sharing their battle stories across social media:

One Reddit user on r/FoodNYC shared: "I had four browsers open, clicked exactly at 12:00:00, and still couldn't get weekend dinner. Managed to snag a Tuesday at 5 PM though and it was absolutely worth the effort."

A Twitter user posted: "Been trying for TATIANA reservations for 3 months. Finally got one by refreshing constantly on Thursday afternoons for cancellations. The egusi dumplings alone justified the persistence."

From r/AskNYC: "Pro tip for TATIANA—the bar seats are first-come-first-served and you can order the full menu. Got lucky walking in at 5:30 on a Wednesday. Still a wait, but way better odds than trying to book online."

Another food lover tweeted: "TATIANA drop day is like Black Friday for foodies. Set multiple alarms, had my payment info saved, still struck out. But when I finally ate there... chef's kiss."

Pro Tips

• Be ready exactly at noon: This isn't the time to be fashionably late. Have your Resy app open and refreshed at 11:59 AM
• Try the bar: Six seats at the full-service bar are walk-in only, first-come-first-served for parties of 2 or less
• Check for cancellations: Thursday afternoons and Sunday evenings often see last-minute cancellations as people firm up weekend plans
• Consider early or late slots: 5 PM and 9:30 PM reservations are easier to snag than prime 7-8 PM times
• Weeknight strategy: Tuesday and Wednesday nights have significantly better availability
• Outdoor seating: The seasonal patio is also first-come-first-served and offers the same excellent menu
• Follow their social: TATIANA occasionally announces special events or additional availability on Instagram
• Have backup dates: Come with 3-4 acceptable dates rather than fixating on one perfect night
• Payment ready: Have your Resy account updated with current payment info to avoid delays
• Multiple devices: Some diners swear by having the app open on phone and computer simultaneously

Or Let Mise Handle It

Spending your lunch break frantically refreshing Resy isn't exactly relaxing. That's where Mise comes in. Our automated reservation service monitors TATIANA and hundreds of other top restaurants, securing tables the moment they become available. While you're focused on your day, we're watching the drops, tracking cancellations, and making sure you get that coveted table.

Because let's be honest—Kwame Onwuachi's incredible food deserves your full attention, not the stress of hunting down a reservation.