The Best Restaurant Dishes I Ate This Year | Eater
"A contemporary, youthful Montrose eatery from chef Ope Amosu that blends West African tradition with modern sensibilities; the chef’s nontraditional background (cooking on a Chipotle line while working corporate) informs an inventive menu. Jollof and jambalaya are sometimes plated together, but the buka stew — a highly traditional Nigerian red stew served with rice and a row of sweet, chewy plantains — is a standout that bridges the traditional and the new." - Kayla Stewart
