Latha — Swahili for flavor — takes its name seriously, building a menu around the shared foodways of Africa, Brazil, the Caribbean, and the Southern US. Chef Digby Stridiron runs the kitchen as chef/partner alongside founder Evelia Davis, working from seasonal, thoughtfully sourced ingredients across a menu split into starters, mains, and sweets.
The food moves through several culinary traditions without losing focus: burnt onion hummus and housemade tahini open the meal, griot wings come three ways (pineapple piri piri, Caribbean hot honey, tamarind barbacoa), and mains include dayboat moqueca, oxtail barbacoa, lamb griot, and a 12oz tamarind flank steak. A chocolate brigadeiro torte closes things out. Diners can also opt into a 3-course tasting format alongside the à la carte menu.
Beyond dinner, Latha runs brunch and happy hour service, with two indoor rooms and outdoor patio space that double for private events. The restaurant was selected for the 2026 Michelin Guide.
The food moves through several culinary traditions without losing focus: burnt onion hummus and housemade tahini open the meal, griot wings come three ways (pineapple piri piri, Caribbean hot honey, tamarind barbacoa), and mains include dayboat moqueca, oxtail barbacoa, lamb griot, and a 12oz tamarind flank steak. A chocolate brigadeiro torte closes things out. Diners can also opt into a 3-course tasting format alongside the à la carte menu.
Beyond dinner, Latha runs brunch and happy hour service, with two indoor rooms and outdoor patio space that double for private events. The restaurant was selected for the 2026 Michelin Guide.