DJONDJON

Chiktay as a starter is a frequent refrain, often praised as flavorful and amazing. Mains like chickpea laya and lambi en sauce, with a side of plantain, earn similar enthusiasm, and the lavender rosemary spritz and citadel punch hold their own. Yet the experience can hinge on the service: one brunch visit was marred by a server who hovered and tried to take a drink before it was tasted. The tasteful decor and warm atmosphere regularly come through, even when the pacing wobbles.