Edna Lewis

Chef Omar Tate will be cooking a dinner in honor of a personal inspiration. Edna Lewis was the chef of two restaurants in New York City, first at Cafe Nicholson in Manhattan and later at Gage and Tollner in downtown Brooklyn. This is the first of a series of dinners and journey of research Chef Tate is exploring.

She cooked from her spirit and her nostalgia for the farm town she grew up in Freetown, Virginia. A town founded by her father and was owned by freed slaves.

At Once Upon a Tart we celebrate equality and diversity and are currently running a series of pop-ups of female chefs. We are honored to add to this special series the food and traditions of a treasured New York chef, woman, and a pioneer of Southern and African American cuisine.

Make a reservation by calling 212.387-8869! Seven course dinner is $65 or items can be ordered a la carte. Thanks for celebrating with us.


Course 1: Pickles

Watermelon Rinds


Spiced Beets

Course 2: Bread

Buttermilk Biscuit with cultured butter, thyme and sea salt

Yeasted Rosemary Roll with molasses butter

Course 3: Salad

Mixed field herbs and lettuces with chervil oil and vinegar

Course 4: Pork

Cymlings and Slab Bacon with cress

Course 5: Chicken

Fried Chicken thigh with under ripe tomatoes and "special sauce"

Course 6: Veg

Blistered Summer Veg with lemon and butter

Course 7: Layer Cake

Lemon and Honeysuckle Ice Cream


Omar Tate is the Chef de Cuisine at Once Upon A Tart. Born and raised in Philadelphia, Chef Tate worked at Fork and Russet before moving to NYC to work at Missy Robbin's A Voce. Omar was the Sous Chef at Runner and Stone as well as Cassette before joining Once Upon A Tart.