Flavors of Senegal, Louisiana make this New Orleans restaurant one of the best in the US

At Dakar NOLA, chef Serigne Mbaye combines the cuisine of Senegal, where he grew up, with the flavors of Louisiana, where he has made his home. This week, Dakar NOLA, his first restaurant, joined 46 others on USA TODAY's first Restaurants of the Year list.

"This is exciting news," said Effie Richardson, Mbaye's partner in the restaurant.

Read the big list:Check out USA TODAY's 2024 Restaurants of the Year.

What makes Dakar NOLA stand out

When Mbaye arrived in New Orleans as a young cook, he found familiar flavors. The city’s Creole cooking, like the food he grew up eating, often relies on layered, slow-cooked dishes. While working at Commander's Palace, the legendary restaurant where Emeril Lagasse first made his name, Mbaye got a deep education in Creole cuisine. He then went on to hone his skill first under chef Dominique Crenn at San Francisco's celebrated Atelier Crenn and then with home cooks in Senegal.

After his travels, Mbaye came back to New Orleans. Dakar NOLA, which mines the connections between the two cuisines, began as a pop-up. In 2022, he opened a brick-and-mortar restaurant on a quiet, oak-canopied block of Magazine Street, the commercial spine that runs parallel to the Mississippi River.

Guests sit at communal tables, and the prix-fixe dinner is as much a performance as a meal. The evening begins with a handwashing ritual and a cup of tea. With each course, Mbaye comes out of the kitchen and offers a story that often explores the joyous and tragic history of the African diaspora. Mbaye, a quiet perfectionist in the kitchen, also speaks through his food, and the quiet confidence of his cooking can leave diners in stunned silence.

Our criteria forUSA TODAY's Restaurants of the Year for 2024: How the list of best restaurants was decided

What to eat at Dakar NOLA

Dakar NOLA offers only a single prix fixe menu. While Mbaye is always making changes and updates, these favorites often appear.

Ataya. A small glass of this aromatic green tea with ginger and mint begins the meal.

Let Us Break Bread. Palm bread with spiced butter invites strangers at the communal tables to share food and stories.

Citrus Salad. A bracing citrus salad with oranges, grapefruit and finger limes clears the pallet before the main courses arrive.

Jën. The savory chapter of the meal caps off with perfectly cooked Gulf fish swimming in a tamarind jus.

Did you know?

The menu at Dark NOLA is pescatarian. Mbaye uses no meat or poultry in his cooking. The restaurant, however, cannot accommodate vegetarians or vegans. Although the dinner must be purchased in advance through an online reservation system, a wine pairing can be added at the restaurant.

Details: 3814 Magazine St., New Orleans; 504-493-9396, www.dakarnola.com