Bon Appétit captures a bright, bustling day at Dogon through the eyes of Chef Martel Stone, the restaurant’s Chef de Cuisine. This piece celebrates the hustle of a modern fine‑dining service and the heart of Afro‑Caribbean cooking, recipes, bon apetit style — thoughtful riffs on tradition, executed for a high‑volume open kitchen. The story moves from morning lineup to the first ticket, showing how menu R&D, mentorship, and precision prep come together to feed a full dining room.
Morning lineup: rhythm, numbers, and team flow
Service starts long before dinner. Chef Martel gathers the crew, calls out the evening covers (often around 200+), and assigns prep lists with exact times. Each cook carries a name on a sheet with projects spread through the day so that when the first ticket drops, everything is in motion. It’s both choreography and care — keeping a calm, confident tempo so the night never feels chaotic.
Key prep and the open kitchen
Dogon’s open kitchen means every plate is part of the theater. The team works in a production kitchen where stocks and bases begin, and every decision considers execution on the line. Chef Martel often asks, “Will it be effective on the line?” — a practical filter that balances creativity with reproducibility.
R&D: Corn Egusi Stew — modernizing a classic
One highlight of the day is R&D on a corn egusi stew: a vegan‑forward riff on a Nigerian classic. Rather than dried fish or crayfish, the dish leans on toasted egusi seeds, sweet roasted corn, ginger oil, scored king oyster mushroom for even seasoning, and pepper‑soup spices for depth. Palm oil adds the savory backbone and that signature look; baby mustard and Chinese water spinach bring the green element the stew needs.
“I try to change one or two dishes every three months.”
That philosophy keeps the menu fresh while giving cooks time to absorb changes. R&D is indulgent for the CDC — the rare moment to cook, taste, and refine.
From confit to crunch: Lamb terrine and Benz Bowl development
Confit lamb is marinated with curry and green seasoning, cooked gently in its fat, and turned into a tight terrine. The team presses and scores the terrine so every fried portion holds together and releases rendered lamb fat into the bite. The technique is about honoring trinidadian and West African influences while making something that satisfies in both texture and flavor.
Mentorship above the stove
As much as the CDC cooks, the role is to train and empower the younger cooks. Chef Martel steps back to let the “youth do the hard work,” pulsing the mixer only to guide. That balance of oversight and trust makes the service sustainable and sharp.
Crab whole cakes: local nods and family recipes
The buttered crab and plantain “whole cake” is a two‑part dish: Maryland blue crab seasoned with lemon salt and a house spice, paired with a plantain‑infused cake that needs extra baking soda for lift. It’s a perfect example of how regional products and family memories feed menu ideas — pancakes that sparked a romance become the backbone of a fine‑dining offering.
Service prep, tickets, and the final checks
By late afternoon, the pass is set: colored tags, Sharpies, and a full ticket board that maps the night. Tasting is deliberate and ordered — fatty then acidic to reset the palate — and dishes like jollof rice are finished using a pilaf method and oven‑roasting to lock in separate, moist grains. Small notes get fixed before five o’clock so the first ticket can be called with confidence.
Practical tips and kitchen habits
- Design for the line: If a dish isn’t repeatable at 200 covers, rethink it.
- Use byproducts: Rendered fat from confit becomes glue and flavor in the terrine.
- Texture rules: Score mushrooms and terrines so they cook and portion evenly.
- Taste order: Cleanse the palate between tastings — fatty then acidic works well.
Final thoughts on craft and community
Dogon is a celebration of the cultures that shape Washington, D.C., and it’s run with a joyful precision that blends mentoring, technique, and bold Afro‑Caribbean flavors. The day on the line shows how high‑volume fine dining succeeds when creative recipes meet disciplined execution — a small formula that yields big, memorable plates.
For readers interested in cooking, recipes, bon apetit inspiration, this look at Dogon is a reminder that the best dishes respect tradition, welcome experimentation, and are built to be shared.
This article was created from the video America’s Best New Restaurant is Afro-Caribbean | On The Line | Bon Appétit with the help of AI.
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