How Chef Omar Tate Is Shifting Gears During the Pandemic


In 2018 Omar Tate traveled to South Carolina to the plantation on which his ancestors were enslaved. For Tate, who’d been cooking in Philadelphia and New York for a decade, the experience helped nourish what he calls the “equitable and truthful roots” of his pop-up, Honeysuckle. Pre-COVID-19, Tate was hosting four to five dinners a month at a Wall Street penthouse—“Guests would come to the top floor and have this experience immersed in black American culture in the Financial District, kind of this ironic space,” he says—and on the road, popping up in New Orleans, Charleston, and in Bucks County, PA. “Eight to 12 courses, intricately produced. It was doing well,” says Tate (who is also one hell of a poet and writer). “Now fine dining is crashing and burning all around us.”

The Pivot: Tate has had to adapt Honeysuckle to new…

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