At Dakar NOLA we champion our community’s farmers and purveyors and that includes the folks at River Queen Greens. Their vibrant, locally grown greens bring color, texture and real New Orleans flavor into our dishes. From farm to table, each leaf carries a story — and your plate becomes part of that story.

At Dakar NOLA, every member of the team carries a story, and together those stories form the heartbeat of the restaurant. For prep cook Riham Abdeljabar, that story begins with her life-changing time at the New Orleans Culinary and Hospitality Institute (NOCHI), and finds its home in the culture and mission of Dakar.

From the fields of Independence, Louisiana, Cicada Calling Farm brings vibrant, seasonal produce to Dakar NOLA. Founded by Sierra Torres and Becks Hilliard, the farm’s regenerative practices and seed stewardship nurture both soil and community. Together, we’re cultivating a food system rooted in sustainability, flavor, and the rhythms of the Gulf South.

At Dakar NOLA, every plate tells a story. Through a collaboration with Potsalot Pottery, local artisans Alex and Cindy Williams craft handmade dinnerware 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.

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.