1416 11th Street, NW
From a press release:
“This summer, Itiyah, at an intimate 20-seats, will open in Washington, D.C. as one of the city’s only restaurants focused exclusively on Haitian fine dining.
Situated in Shaw, Itiyah pays homage to Haiti’s ancestral roots through a multi-course tasting menu driven by the seasons.
Chef Sebastien Salomon’s culinary ethos is rooted in early memories of his grandmother’s kitchen, where dishes were passed down through observation and memory rather than written recipes. A private chef for foreign leaders and prominent families in Haiti, his grandmother shaped Salomon’s understanding of food’s emotional core, propelling him to bring their homeland’s cuisine to new audiences.
Distinct Afro-Taíno influences that unify the Haitian people are woven throughout the multi-course tasting menu, from the symbolic use of corn native to Taíno cuisine to thoughtful reinterpretations of breadfruit, a once-marginalized staple of survival now reclaimed and transformed into elegant purées, composed desserts, and ice creams.
1416 11th Street, NW looking north towards P Street
“Itiyah is a love letter to Haiti,” says Salomon. “By offering guests a deeper understanding of our cuisine, we tell Haiti’s story—honoring its soul, elevating its cuisine, and defining its place in fine dining.”
A warm bread service sets the tone with coconut milk brioche and housemade focaccia, accompanied by truffle epis butter, roasted pepper-caramelized plantain butter, and cold-pressed epis oil. Haitian spaghetti “explosion” is raviolo reimagined as the beloved comfort dish. Haitian spaghetti is traditionally served at breakfast, and in Salomon’s home, it was cooked with smoked herring, peppers, and sofrito in a sauce made from tomato paste, oil, and pasta cooking water. His reinterpreted version is a delicate, handmade raviolo injected with a gel that, once pierced, evokes flavors reminiscent of the original dish, finished with chorizo crumble, finger lime pearls, and cured egg yolk.
Further into the experience, grilled pigeon is paired with caramelized leek and breadfruit purée, compressed sour cherry, pressure-cooked onion bulb, culantro-watercress-lime gel, and a deeply aromatic pigeon jus.
The dining room offers an intentionally intimate setting that translates the warmth and nostalgia of a traditional Haitian home. Warm terracotta tones evoke the Haitian countryside, while accents of teal nod to Port-au-Prince’s historic gingerbread houses: ornate 19th-century wooden homes famous for steep roofs, intricate fretwork, and vibrant colors, all framed by exposed brick.
After immigrating to the United States, Salomon’s professional career began in the dish room, a foundation he credits with shaping his discipline and culinary dreams. A graduate of the Art Institute of Philadelphia, he immersed himself in professional kitchens, before ultimately cooking for diplomats at the Embassy of Haiti, officials at the White House Executive Office Building, and guests in a Michelin-starred dining room.
As Caribbean cuisine continues to gain momentum in Washington, DC and across the country, Itiyah emerges as an elevated expression of Haitian heritage, reshaping perceptions and celebrating the depth, complexity, and terroir of its cuisine.”
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