Our Story
Asante means thank you.
From Lagos to Peachtree
Chef Adaeze "Ada" Okafor grew up between two kitchens: her grandmother's courtyard grill in Lagos, where whole fish met open flame, and her family's Atlanta supper club, where Southern hospitality set the table. Asante is where those two worlds meet.
Opened in 2026 on Peachtree Street, the restaurant cooks almost exclusively over live fire. The pantry runs on fermented locust beans, smoked chiles, and grains of paradise; the bar leans on palm wine, hibiscus, and infusions made in-house each week.
Every detail — the woven pendants, the vinyl-only soundtrack of highlife and Atlanta soul, the warm "akwaaba" at the door — is chosen to make dinner feel like an occasion.
Values
What we believe
Fire first
Nearly every dish touches the hearth. Charcoal, smoke, and patience do the heavy lifting.
Sourced close
Georgia farms for produce and protein; West African co-ops for the spices that define us.
Everyone eats
A third of the menu is plant-based by design, and the kitchen adapts gladly to allergies.
In the Kitchen
Chef Ada Okafor
After a decade in Atlanta kitchens — and stages in Lagos and Dakar — Ada opened Asante to cook the food she grew up craving: coastal, fiery, generous. Her tasting menu changes with the Georgia seasons.