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đźš• The Hardest Restaurant To Get a Resy
You may have to wait a year...
Good morning NY.
If you’re into the mix of Afro-Caribbean vibes and NYC’s diverse food scene, Tatiana should be on your radar.
Tucked in Lincoln Center, this spot has built a rep that makes booking a table feel like winning the lottery—wait times can stretch from months to a year.
Behind this culinary powerhouse is Chef Kwame Onwuachi, with Chef de Cuisine Kat Newman and her team executing his vision daily.
Together, they’ve transformed Tatiana from a restaurant to a cultural landmark, earning accolades from local and national publications.
For New York’s dining world, it’s not just a must-try—it’s a new benchmark.
Partnership with Foods of NY Tours
Discover the flavors of Chinatown with Foods of NY’s Gourmet Chinatown Food Tour.
Experience a guided journey through the heart of NYC’s Chinatown, where you’ll explore hidden gems and taste authentic dishes at three seated restaurants.
From fresh dim sum and Peking duck to Malaysian street food, each tasting offers a unique glimpse into the neighborhood’s culinary history.
Led by knowledgeable guides, this tour pairs delicious bites with fascinating stories, making it a perfect outing for food lovers and culture seekers.
Book your spot and immerse yourself in this unforgettable dining adventure!
Inside the Kitchen
Tatiana’s day kicks off at 10 a.m., and it’s all about precision and hustle. Chef Newman starts by checking overnight stocks—rich oxtail and chicken broths simmered for 15 hours to get those deep flavors just right.
The kitchen’s covered in notes and labels, a precaution from past mishaps (because losing 66 quarts of stock is a nightmare nobody wants to relive).
Chef Newman’s all about keeping things running smoothly. She’s hands-on with everything, like pulling meat from the oxtail stock that’s marinated in jerk paste and seared to perfection—the base for the popular oxtail rangoon.
With big-batch tools like the 30-gallon tilt skillet, everything is scaled up to feed a packed house night after night.
The Team
The kitchen runs on tight coordination. Daily prep lists, put together after each service, lay out what needs doing—whether it’s breaking down proteins or getting veggies prepped.
Chef Newman checks in regularly, making sure the team is aligned and ready to roll.
On a busy night, the restaurant can handle up to 280 covers, so prep is everything.
The team knows the stakes, with standout dishes like the pastrami suya—a twist on the classic NYC pastrami sandwich, seasoned with West African suya spices and brined for five days—setting the tone.
It’s been dubbed the “Best Pastrami in NYC” by the New York Post and is a must-try for a reason.
The Service Rush
Prep goes on all day, whether it’s checking that everything in the walk-in is labeled and stored right or scaling up recipes like ausi stew—a West African dish with red palm oil, crayfish powder, and ground melon seeds.
By 3:30 p.m., the kitchen is buzzing. Line cooks clock in, grab their checklists, and get to work.
Tastings happen around 4:45 p.m. to make sure every sauce, protein, and component is on point. If anything’s off, it’s fixed immediately.
The pre-shift meeting covers the essentials: VIPs, party sizes, menu changes. By 5 p.m., the line outside is building, and it’s go-time inside.
Everyone’s ready to deliver the kind of experience that’s made Tatiana famous.
Our Thoughts
Tatiana isn’t just another restaurant—it’s where dedication, skill, and culture come together.
From the slow-simmered stocks to the perfectly brined pastrami, every dish tells a story that’s rooted in tradition but pushes boundaries.
Chef Kat Newman’s focus on quality and team-building makes sure Chef Kwame’s vision is alive in every plate.
If you manage to snag a reservation, expect a meal that goes beyond just great food—this is culinary storytelling at its best.
You can check them out here:
Google Maps | Yelp | Instagram
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