I worked at this restaurant. The food is African "inspired," though most of it is more Moroccan, in my opinion. The head chef, Annette, is very good at creating new menu items. She and her sous chefs like to meet customers, so ask. If you sit at the cooking place, you will be able to talk to chefs preparing appetizers. The ambience is worth taking in. Make sure you save room for dessert!

We really enjoyed Jikos - it was exactly the level of fine dining that we like - upscale but not Victoria & Alberts!

Again, we were brave. We ordered:

Appetizers

Crispy Cinnamon Spiced Beef Roll - with vegetable banana dip - very good. I did not expect to like cinnamon and beef but it makes a tasty combo.

Dinner

Oak-Grilled Filet Mignon - with macaroni and cheese and red wine sauce - my husband got this one and he quite enjoyed it.

Chermoula Roasted Chicken - with mashed potatoes, preserved lemons, roasted garlic, kalamata olives, herbs and harissa - very good. The chicken was so very moist and flavorful. Once again, the spices that we had at Boma's were in use here and it was an amazingly good meal.

Dessert

Tanzanian Chocolate Candies -- dark-chocolate-filled beggar's purses with white chocolate and orange "Van der hume" dipping sauce - oooooh my oh my. I adore dark chocolate and I was in heaven. The only unfortunate part was the orange was not strong enough and was overpowered by the chocolate (which is doubly disappointing for me, as dark chocolate and orange is an absolute favorite for me).

While the meal was pricey, the food was worth it.

The atmosphere was very minimal. They insisted on no cellphones (YAY!). It was also nice and quiet - DH & I could actually carry on a conversation, which in some "nice" places these days, is often quite difficult. The lighting on back wall changed every so often to mimic the different African sunsets.

All in all, well worth the visit.