At Dakar NOLA, every plate tells a story. Through a collaboration with Potsalot Pottery, local artisans Alex and Cindy Williams craft handmade bowls and plates that reflect both New Orleans creativity and heritage. From the symbolic “Last Meal” bowl to dinnerware inspired by fishing boat stripes, each piece is designed to complement Chef Serigne Mbaye’s cuisine. Rooted in tradition, community, and artistry, the pottery transforms every dining moment into an intentional experience.

At Dakar NOLA, sommelier Imani Pittman carefully curates pairings that elevate Chef Serigne Mbaye’s West African–inspired menu. With a focus on balance, salinity, and acidity, Imani tastes through dozens of wines each month, highlighting regions like Spain’s Rías Baixas and South Africa, while also introducing unexpected options like Japanese sake. His approach ensures every pour complements the food and expands guest expectations, creating a thoughtful, surprising, and cohesive dining experience.

At Dakar NOLA, sustainability is woven into every detail—from whole-fish cooking to composting and a flourishing herb garden. Ingredients are honored in full, cocktails highlight creative reuse, and landscaping supports pollinators while conserving water. Rooted in West African tradition and New Orleans community, these practices celebrate food with purpose. Each plate, sip, and bloom tells a story of respect for the land, connection to heritage, and commitment to a greener future.

At Dakar NOLA, bartender and flavor architect Gail Mandani redefines non-alcoholic pairings as a culinary experience, not an alternative. Working closely with Chef Serigne Mbaye, she draws on West African ingredients like hibiscus, tamarind, and thiere to craft drinks that echo and elevate each dish. Her creations embody balance, heritage, and innovation—bridging food and drink with intention. More than beverages, they are stories in a glass, enriching the rhythm of the meal.