Beyond the Bottle: How Gail Mandani Elevates Non-Alcoholic Pairings
Written by Keenan Goldsmith
At Dakar NOLA, the dining experience is a dialogue between heritage and innovation, between kitchen and bar, and between guests and the stories we tell through food and drink. While our wine and cocktail programs are thoughtfully curated to complement the tasting menu, there’s an understated but equally compelling offering that deserves the spotlight: our non-alcoholic pairing, led by bartender and flavor architect Gail Mandani.
This isn’t a “mocktail” menu. It’s a culinary journey in its own right.
A Creative Canvas with No Boundaries
For Gail, the beauty of non-alcoholic pairings lies in their limitless nature. "When you’re not tied to the structure of a spirit or a classic cocktail, you can build something that mirrors the food more closely," she says. “It’s a wide open field. You can chase nuance, echo a spice, or contrast a texture. There are no rules, only opportunities.”
Each pairing she develops is rooted in the essence of the dish it’s designed to accompany. Rather than building drinks for the bar and fitting them into the menu later, Gail works in tandem with Chef Serigne Mbaye, drawing from the same pantry of West African ingredients, techniques, and traditions to create drinks that speak the same language as the food.
Senegalese Flavors, Reimagined in a Glass
Gail’s non-alcoholic pairings often spotlight ingredients that reflect the soul of Senegalese cuisine. Hibiscus, tamarind, and baobab deeply rooted in West African foodways are not just featured, but honored. They are brewed, steeped, and infused with care, transformed into expressions that harmonize with the meal’s evolving flavors.
One example is her use of thiere, the traditional Senegalese millet that also appears in Chef Serigne’s homage to shrimp and grits. In the beverage pairing for the cassava course, thiere takes center stage once again, this time in an elegant drink called the Thiere Blossom.
Thiere Blossom
The Thiere Blossom: Where Earth Meets Elegance
Paired with cassava’s subtle, earthy profile, the Thiere Blossom is a study in balance and restraint. It begins with thiere water, carrying a delicate minerality that mirrors the depth of the root vegetable. Warm cardamom lends a soft spice, while a touch of orange blossom honey brings a floral sweetness that lingers on the palate.
Floating atop the glass is a hibiscus petal, both striking and purposeful. Its tart, floral lift cuts through the drink’s warmth, creating a layered, refreshing finish that echoes the complexity of the dish it accompanies.
It’s not just a beverage. It’s a bridge. From soil to seed, from Senegal to New Orleans, from the kitchen to the bar.
From left to right: Thierre Blossom, Jasmine Rouge, Sundiata’s Flame, Fools Gold, Golden Hour
A Reflection of Collaboration
Just like our composting practices or our housemade stocks, this pairing program is a result of deep collaboration. Gail’s work does not sit apart from the culinary team. It runs parallel to it. Every pairing begins with a conversation. What’s in season? What’s being fermented, pickled, or foraged? How do we push flavor forward without overpowering the plate?
The result is a pairing menu that doesn’t feel like an alternative to wine. It feels like an extension of the food itself. For guests who choose not to drink alcohol, or simply want a different kind of sensory experience, Gail’s creations offer depth, surprise, and satisfaction.
More Than a Beverage A Story in Every Sip
Whether it’s a sparkling tamarind tonic to brighten a fish course or a fermented hibiscus infusion that nods to traditional Senegalese bissap, every glass in Gail’s pairing tells a story. One of heritage, of craftsmanship, and of honoring ingredients from root to rind.
At Dakar NOLA, we believe that food and drink should move in rhythm. Each enhances the other, each rooted in intention. With Gail at the helm of our non-alcoholic program, that rhythm expands into new and exciting territory.
Join us at the table. Whether you raise a glass of wine or sip a hibiscus float, there’s always something meaningful to discover. One pour at a time.