Tai Davis to launch Lineage, a modern and elevated exploration of soul food

The Concept

Lineage will start as a pop-up dinner series, beginning with the May 26 event and running every fourth Sunday until Davis finalizes the details on his yet-to-be-announced permanent space. Once that space is official, Davis hopes to hold pop-ups with more frequency, ramping up to one every other week, eventually leading up to him opening Lineage next year as a full-service restaurant with regular hours.

Pop-ups will be multi-course dinners, with drink pairings, and will take place at various locations across the city, all of which will be in development of Lineage’s identity as a fine-dining soul food concept. “What I want people to walk away with is thinking that they never knew soul food could taste this way,” says Davis. “If I can transform soul food into something elegant and beautifully plated, it’s transforming how you envision it. I want to open people’s eyes to the possibilities.”

The Food

Davis is clear that he loves and respects soul food as it is traditionally perceived and presented in restaurants and home kitchens. At the same time, though, he feels there is an opportunity to expand the cuisine with a fine-dining platform.

“I wanted to focus on the food I enjoy eating because it lifts my soul, and I’m finding purpose within that,” says Davis. “The story, the sense of purpose and the history behind it all lit the fire. I started thinking of my upbringing and thinking about how my mom didn’t have a lot of money, so we celebrated through food. I thought, Let’s highlight and celebrate that. I’m pulling out all the stops and techniques I’ve learned to make a memorable experience that is conducive to quality and respect, is purposeful and well-executed.”

The dishes offered at Davis’ first Lineage pop-up event will underscore that vision. Blue crab beignets will be accented with she-crab veloute, bowfin caviar, and creme fraiche. Another course will feature oxtails served over agnolotti and braised greens in a pot licka’ brodo that is enriched with mascarpone. Chicken confit, cornbread with strawberry hibiscus jam, pea soup, and magnolia blossom meringue round out the six-course feast. Wine and cocktails—both with and without alcohol—will be paired with each course.

Davis is being very intentional about sourcing and notes that he is committed to not only using as many local products as possible but also using Lineage’s platform to elevate Black producers and makers. “We will be supporting people of color across the board,” says Davis. “Our drink pairings will feature a bourbon from a Black-owned [distiller]. We are working with a Black woman–owned farmer who is raising these heritage hogs; we want to bring her to the forefront. We’re even supporting people of color in our sourcing of things like smallwares. We have a Black ceramicist we’ve commissioned to do our plates and other smallwares.”