Ingredients of Influence

After composing a home-cooked meal served on his mother's kitchen table, Kith/Kin creator and James Beard Rising Star Winner Executive Chef, Kwame Onwuachi, knew this was the makings of the menu he was meant to craft – one that brings his roots to the surface, and celebrates a story generations in the making.

Celebrating his heritage ranging from Nigeria and Jamaica, to West Africa and the Caribbean, to New Orleans and New York, and now immersed in The Wharf of Washington D.C., Chef Kwame finds his culinary impetus in everywhere he's from, everywhere he's been, and the influence of those who know him best.

We invite you to share in the story. To indulge in flavors with substance. And to take a seat at the table. Because this is a place where all are friends and a member of the family.

Welcome to Kith/Kin.

Patio & Indoor Service

Thurs: 5:00pm-9:30pm

Fri - Sat: 12:00pm-2:30 pm, 4:00pm-9:30pm

Sun: 12:00pm-2:30 pm, 4:00pm-9:00pm

Some things have changed since you last joined us:

  • Reservations are for 60 minutes
  • Drinks MUST only be enjoyed on the patio or in the restaurant They CANNOT be taken with you
  • Masks must be worn while not consuming food or beverage
  • All alcohol must be accompanied by food At least one (1) food item must be ordered per table.
  • Service will be done responsibly in a modern way We appreciate your understanding
  • We can only accept credit card payments Absolutely no cash or checks can be accepted
801 Wharf Street SW
Washington DC, 20024 Located within InterContinental Washington D.C.- The Wharf Hotel
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Private Dining & Special Events

Enjoy an intimate private dining experience or host any caliber of special events with a menu built from generations of influence among our unique, global atmosphere. To reserve dining space or plan an event, please directly contact our private events host, Tiffany Jhingory at 202-878-8566.



Smoked Jerk Wings
Honey BBQ, Chives

Cucumber and Avocado
Gooseberry Piri Piri, Marinated Cucumber, Asian Pear, Puffed Quinoa


Our play on the southern comfort classic of a Meat + 3 Served as a bowl with Coconut Rice, Fried Plantains, and Lime

Choose a Protein

Jerk Chicken 

Trinidadian Curry
Chickpea | Chicken Leg Quarter (+$5) | Goat Shoulder (+$6)

Choose a Vegetable

Braised Cabbage
Red Stripe & Lemon

Brussels Suya
West African Spices, Pickled Pearl Onion, Marinated Tomato

All alcohol must be consumed with food


Chef Kwame’s Favorite
Filibuster Gin, Elderflower, Lime, Honey, Tonic

Daisies in Oaxaca
Mezcal Ilegal, Cointeau, Papaya, Mint, Lime

One Love
Plantation Pineapple Stiggins’ Rum, Hibiscus, Passion Fruit, Lime, Pineapple, Peach Bitters

Essay Syrah, Appleton Estate Rum, Pineapple, Lime, Demerara, Allspice Dram



Domaine Chandon
Brut Classic, California, NV *
Ask your server about our selection of champagne by the bottle


Cloudy Bay
Sauvignon Blanc, Marlborough, New Zealand, 2018

White Blend by Caymus, California, 2012

Chardonnay, Sonoma County, California, 2016


Whispering Angel
Cotes de Provence, France, 2018


Beronia Reserva
Tempranillo, Rioja, Spain, 2013

Black Stallion
Cabernet Sauvignon, Napa Valley, California, 2016

Jean Luc Mader
Pinot Noir, Alsace, France, 2018

Beer & Hard Seltzer

DC Brau
The Public (Pale Ale) | The Corruption (IPA) Joint Resolution (Hazy IPA) | The Pils (Pilsner) Full Transparency: Passionfruit Orange Guava (Hard Seltzer)

White Claw
Black Cherry | Mango | Ruby Grapefruit

Import Beer
Corona Extra | Heineken

Soft Drinks

Canned Soda
Coca-Cola | Diet Coke | Sprite | Ginger Ale

Bottled Waters
Evian (Still) | San Pellegrino (Sparkling)

Red Bull
Ask your server for today’s flavors