New York Tatiana by Kwame Onwuachi 🌟

For the main course, I ordered the short rib pastrami and oxtail. Both were good, but they also had their flaws. The short rib was pastrami-style, tender and juicy, but a bit on the salty side. 🌟 Strangely, the suya seasoning on top had a very strong cardamom flavor. It felt like I was eating a Nordic cardamom bun. I even looked up traditional suya recipes, and cardamom isn’t typically used. However, the sauerkraut and brioche on the side were fantastic. The bread was so good that I’d go back just for that! 🥪 The oxtail looked a lot like sweet and sour pork ribs, but the color was too dark, and the sauce was overly thick. It was so sticky that it felt like my mouth was glued shut. 🤢 🌟 After finishing the meal, I felt a bit disappointed and sad. It wasn’t bad, but it wasn’t amazing either, and it was quite expensive. I really don’t understand why it’s been ranked the No. 1 restaurant in NYC by the NYT for two years in a row. It even made me doubt Pete Wells. 🙃 #NYCLife #NYCFoodGuide 🌟