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| Dinner at Jiko | |||
| |≤ <<< Friday, November 08 , 2019 >>> ≥| | |||
| We had requested either the Wine Tasting Room or the Cooking Place, but, as neither was available, we took a nice table in the main dining room, where Omar was our server. We started with drinks of a Maker’s Mark Manhattan (14) for me and a Sapphire Martini (13) for Lew. We chose a bottle of Groot Pinotage from Constancia (65) with dinner. The bread course is a braiid loaf with thin tomato slices on top. For a starter, we shared Tibs in Brik (13) of Ethiopian-Style Mushrooms, Spinach, Cheese in crispy filo with apple slaw and a curry vinaigrette. Omar brought us a Mango sorbet. My entrée was Black Grouper (46) with succotash, green papaya, radish and a tomato-butter sauce. Lew’s selection was the Bone-In Rib-Eye (57) with Hibiscus glaze, roasted carrots and a toasted couscous salad. We finished with a few Raspberry squares. |