The Scene
Tropical colors, African prints, bamboo tables and spicy smells fill the brightly painted dining room. With such unconventional hours, expect a mixture of curious foodies, neighborhood regulars and a spillover from the late-night clubs. Service is forthright and friendly with owner/chef Mohammed Ndao just steps away in the kitchen.
The Food
The short menu combines authentic, well-prepared African dishes and Americanized soul food (bologna burgers, hot wings, potato salad, subs). With only four African entrees (St. Louis red snapper, grilled lamb, peanut maffle lamb or chicken, chicken yassa), it's disappointing to find at least two of them not always available. What won't disappoint is the chicken yassa: chicken pieces cooked in a spicy mixture of garlic, onions, green tomatoes and veggies and served over basmati rice. Homemade coconut, lemon and Seven-Up cakes are delicious, but only sporadically available.