Bronze on H Street Northeast reimagines the culinary history of the African diaspora
draws from Henry’s Caribbean heritage , her world travels from Asia to the Caribbean, and even conversations about food with Uber drivers hailing from all over the world.
Pappardelle with oxtails braised in Darjeeling tea and lima and butter beans. Photograph by Clirror Design House. “When we first started making the menu, I was like, ‘Chef, you’ve got to listen to me: Use any ingredient, use any cooking technique. You have access to everything,'” Hughley says. “People of the diasporic communities are not known for using certain ingredients… Just like how anybody else can use any other ingredient, we could do that as well.
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