ONE NIGHT ONLY! Kiko New American/Japanese x GOURMEGA @ JBF 🍽️ [PREPAID]

Only LIMITED seats! Add yourself to the Waitlist and Venmo @i8NYC $264/pp to be moved over to 'Going'. Feel free to bring +1 guest. Tickets will go to the quick and committed! NO REFUNDS!!!

Note: JBF Dinners have recently been sold out before posting menus so that's your heads up!

We are heading to JBF Platform! Featuring Chefs Alex Chang and Jon Gray. We loved Kiko! Chef Alex Chang and sommelier Lina Goujjane of Kiko, recently named to Esquire’s “Best New Restaurants” list, join forces with Chefs Lester Walker and Jon Gray, co-founders of Ghetto Gastro, who DON'T LIKE TO BE PUT IN A BOX. A special dinner introducing Gray’s new restaurant, GOURMEGA!

In just under a year, Kiko has become a downtown fixture, earning a devoted following for its globally informed, ingredient-driven cooking and Lina Goujjane’s sharply curated wine and sake program. For this collaboration, Chang’s Asian-accented cuisine, shaped by his multicultural background and international training, meets Walker’s Afro-Asiatic culinary point of view, a framework that traces the deep, often overlooked connections between African, Asian, and diasporic foodways.

Gourmega, a café in Little Africa (Greenwich Village), extends this vision into a new kind of cultural table rooted in the legacy of Black and immigrant New York while pushing toward the future of food. The menu brings these two kitchens into conversation, weaving Chang’s signature style with an early expression of Gourmega through dishes that move between memory and migration.

4.4/5 on Yelp, 4.7/5 on Google (KIKO)

IG REEL

PICS FROM LAST TIME (KIKO)

Cost: $264 (ALL IN)
[VIPS] $238

Menu: (based on avail)
HORS D’OEUVRES

• Koji–Sweet Potato Tart
• Razor Clam on the Half Shell with Scotch Bonnet Pepper and Passion Fruit

PAIRING: Highball > Shochu with Coconut and Red Bean

DINNER

• Collard Greens Salad with Crispy Alliums and Pepper Vinaigrette
• Suya Butter–Poached Lobster with Creole Coconut Sauce and Roti

PAIRING: Muros Antigos Portugal Alvarinho

• Oxtail Mafe with Senagalese Peanut Dust; Crispy Carolina Gold Jollof Rice; and Ember-Roasted Plantains with Brown Butter and Ponzu

PAIRING: Filipa Pato Dinamica Portugal Baga

DESSERT

• Coconut Custard with Cassava Tapioca, Pandan, and Verbena Granita

This one-night-only dinner will feature a cocktail reception with passed hors d'oeuvre upon arrival, an expertly crafted multi-course menu with thoughtfully curated wine or beverage pairings, and a Q&A with the featured chefs.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

~A La Cuisine