Midtown eatery Lagos (727 Seventh Avenue), a vibrant, upscale restaurant and lounge bringing a silhouette of West Africa to Times Square, has recently introduced new brunch items to its menu.
Among the specialties at Nigerian native John Paul Wadibia’s restaurant are akara, a comforting, sweet fritter dish made with millet custard, evaporated milk and drizzles of honey; chicken with sweet plantain waffles and bourbon-infused maple syrup; and Suya Benedicts, featuring thinly sliced smoked and spiced meat known as Suya, poached eggs, a cheddar biscuit and herby hollandaise sauce.
Other enticing options include the delicious Nigerian Style Egg Sandwich and the Nigerian Breakfast, featuring a fried egg and a fried puree stew served a top a fried plantain. Brunch offerings are served alongside bottomless mimosas, or a variety of cocktails such as a zesty, Cajun-spiced Bloody Mary.
Dinner specialties include smokey jollof rice, enriched with tomatoes, bell and scotch bonnet peppers, and ginger; Asun, a roasted goat dish; Suya, a smoked meat skewer lathered in a quintessential West African spice mix; and Colorado lamb chops marinated in traditional spices.
For more information, visit https://www.lagosnyc.com/