Dōgon

The Verdict

Dōgon is not a hotel restaurant you visit by default because you're already staying at the Salamander. It's a destination in its own right — one of the most considered takes on Afro-Caribbean cuisine currently operating in Washington, D.C. If you've been once and ordered cautiously, go back and order wider. The sharing format rewards groups, and the menu has enough range to justify a second visit with a different configuration of dishes.

What Dōgon Actually Is

The assumption to correct first: Dōgon is not a celebrity-chef vanity project running on name recognition. Chef Kwame Onwuachi, who earned the James Beard Foundation's Rising Star Chef of the Year award in 2019 and served as head chef for the 2025 Met Gala, built the menu around a genuinely specific culinary argument — that the African diaspora produced a cooking tradition worth tracing with the same seriousness applied to, say, French regional cuisine. The dishes pull from Nigerian, Jamaican, Trinidadian, and Creole influences without flattening them into a generic pan-African concept. Chef de Cuisine Martel Stone, a Chopped Next Gen winner who cooked alongside Onwuachi at Kith/Kin, executes that vision plate by plate.

The flavor profile here is bold and layered. Verified dishes include hoe crab served in its shell with shito and plantain cakes with aji verde sauce, charbroiled oysters, braised cabbage with a char and coconut vinegar sauce, curry branzino, a berbere-laced chicken and rice dish, and Ben's Bowl , crispy lamb with tamarind glaze and chickpea curry, a direct nod to Ben's Chili Bowl on U Street. The rum cake arrives with charred gooseberries, which repositions what could be a rote dessert into something that actually earns its place on a $$$$ menu. These are not timid plates.

Dining room inside the Salamander Washington DC has a celestial quality , rough cast-glass globe lighting with intentional imperfections creates a play of shadows that makes the space feel considered rather than corporate-hotel generic. The soundtrack runs to classic 1980s R&B.; It sets a tone without overwhelming conversation, which matters for a sharing-format restaurant where the point is to talk through what you're eating.

Leading Time to Go

Dōgon opened in September 2024 and earned a Michelin Plate that same year, plus placement on the Resy Leading of the Hit List (2025) and Esquire's Leading New Restaurants at number 10 for 2024. Booking is hard , this is not a walk-in situation. Resy is the standard booking channel for this tier of D.C. restaurant. Plan at least three to four weeks out, and if you want a specific seating time on a Friday or Saturday, book further ahead. Weeknight bookings are more achievable. The restaurant is inside a hotel, which means the room runs a full service even on slower nights , you won't find it shuttered mid-week the way some standalone restaurants are.

If you're returning after a first visit, a weeknight gives you more room to have an actual conversation with the front-of-house about the menu, which is worth doing when the dishes carry this much cultural context. The staff can explain references like Ben's Bowl or the berbere chicken without it feeling like a lecture.

Private and Group Dining

Dōgon's sharing format is the real argument for booking it as a group. The menu is structured around small and large plates designed to move around the table, which means four to six diners will see more of the menu than a pair will. A group booking here outperforms the same format at a restaurant where sharing is optional , the kitchen has calibrated portion sizing and dish sequencing for the communal approach.

For private dining specifically: the Salamander hotel context means dedicated private space is available, and a group event at Dōgon carries the advantage of a credentialed kitchen behind it. If you're organizing a business dinner or a celebration where the food needs to function as a genuine talking point rather than a backdrop, the cultural specificity of the menu gives you that. Compared to booking a private room at a standard $$$$ steakhouse or a generic hotel restaurant in D.C., Dōgon offers something the guests are unlikely to have experienced before in this city at this price tier. For London comparisons on African diaspora dining, Chishuru and Akara operate in adjacent territory but with different regional emphases , Dōgon's Caribbean and Creole layers make it distinct.

For pairs, the counter or standard table works well, but order at least three or four plates across the small and large categories. Two people ordering conservatively will underexperience the menu.

How It Compares in D.C.

At the $$$$ tier in Washington D.C., your alternatives include Albi (Middle Eastern, wood-fire focused), Causa (Peruvian), Bresca (Modern French), and Gravitas (New American). At the $$$ tier, Oyster Oyster offers a compelling sustainable vegetarian alternative if price is a factor. For tasting-menu formats at the leading of the D.C. market, Jônt and minibar occupy a different bracket entirely. Dōgon sits in the sharing-plates segment of the $$$$ tier , comparable in spend to Albi, but the cuisine type is genuinely different from anything else at this price point in the city. See our full Washington, D.C. restaurants guide for broader context.

Practical Details

Address: 1330 Maryland Ave SW, Washington, DC 20024 (inside the Salamander Washington DC hotel). Book via Resy. Google rating: 4.6 from 288 reviews.

For the Return Visit

If you've already been and ordered the hoe crab and Ben's Bowl, the next visit should prioritize the berbere chicken and rice and whatever the kitchen is running as a seasonal addition. The cocktail list and its non-alcoholic counterparts are worth taking seriously , the N/A program is not an afterthought. The wine list is described as thoughtful, which at a $$$$ Afro-Caribbean restaurant is worth noting: pairing African and Caribbean flavors with wine takes deliberate selection, and the list reflects that.

For more on eating and drinking in the city, see our guides to Washington, D.C. bars, Washington, D.C. hotels, Washington, D.C. wineries, and Washington, D.C. experiences.

FAQs

• Can I eat at the bar at Dōgon? Bar seating is worth asking about when booking. In a hotel restaurant of this format, bar or lounge seating often provides a lower-commitment entry point to the menu , useful if you want to try two or three plates without committing to a full table reservation. Confirm availability directly via Resy when booking.
• Is Dōgon good for solo dining? It works for solo diners, but the sharing-plate format means you'll see less of the menu than a group would. At $$$$, ordering three or four plates solo is achievable without it feeling excessive. The bar area, if available, is a more natural solo setting than a full table. For solo dining in D.C. at a comparable price tier, a counter seat at Jônt offers a structured tasting-menu alternative.
• Does Dōgon handle dietary restrictions? The menu includes meat, seafood, and vegetable-forward dishes, so some flexibility exists. For specific dietary requirements, contact the restaurant directly before booking , the Salamander hotel setting means there is a reservations team equipped to handle these requests. Do not rely on walk-in accommodation for significant restrictions.
• Is Dōgon worth the price? At $$$$, yes , provided you order across the menu rather than conservatively. The combination of a 2019 James Beard award-winning concept, a Michelin Plate in its first year, and a cuisine type with no direct competitor at this tier in D.C. makes the price defensible. If you want $$$$ without the cultural specificity, Bresca or Gravitas offer more conventional fine-dining formats. Dōgon is the right choice if the food itself is the reason you're booking.
• Is the tasting menu worth it at Dōgon? Dōgon does not operate as a fixed tasting-menu format , it runs a sharing-plates model with small and large plates. If a structured tasting menu is what you're after in D.C., Jônt or minibar are the right calls. Dōgon rewards diners who want to direct their own experience across a range of dishes , think of it as a curated sharing dinner rather than a chef-directed progression.