Come hungry. Leave happy.
- The restaurant was once named Africa, as if embracing an entire continent, when in fact the focus was on the cooking of the western coast, mainly Senegal.
Come early for chicken yassa, the meat exuding lemon under onions grown slack and sweating sugar, and lamb mafe, a stew creamy with peanut butter, elsewhere in town often too beholden to peanuts but here leavened by streaks of sweet and sour. -
Grilled lamb served with salad,
tomatoes, eggs and seasoned onions.
Shrimp Fra Diavolo