Black Truffle & Ricotta Tortellini in Brodo
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Let’s talk about that deconstructed spanakopita shall we? I would love to have a steady stream of warm laffa bread and all the dips everyday. So damn good!
Is this cheating? Here’s the thing, you have to walk through Agora to get to OMA and its always packed and the vibes are vibe-sing but the food…. the food is impeccable.
West African food + Ajoke (head chef) = yes. Now I haven’t been but (hear me out) I really want to and I have it on good authority (a very particular Nigerian) that it was really good.
Three words - you have to go (okay, that is four words but ‘to’ doesn’t count). Words cannot describe how I feel about small plates, specifically small plates at Barrafina. Thank me later.
Katsu and some of the best sushi. I’ve moved in and they can’t get rid of me. I blame the Iberico katsu and the tartare sushi role thing - I would like to ask it to be my best friend. Small but such a great spot.
Being West African, it is so important that I experience food I grew up with, differently. The oysters are insane, the zobo panacotta - can I have that every day please, the bofrot (aka puff puff) magical. Just go and thank Jesus and his parents later.