Celebrity Chef Kwame Onwuachi Offers Personal Dining Experience at Dōgon | Eater DC

"Upstairs above Hiraya Cafe, I can now experience Kayu by Hiraya, a renamed tasting room offering four-course and eight-course prix fixe menus that nod to the Filipino word Kayumanggi; chef Paolo Dungca says he’s moving away from heavy, greasy food toward seafood- and vegetable-heavy dishes using Filipino and broader Asian techniques. Dungca describes the cuisine as “New American,” a melting pot of memories, travel, and community recipes — sample dishes include roasted squash with caramelized coconut, pumpkin seeds, and hot honey, and smoked trout topped with a chili-vinegar aioli — while the bottom cafe will focus on more casual options and the team plans to expand a Little Hiraya stall to Union Market in November." - Emily Venezky