Owner/chef Ahmed Obo was born on the island of Lamu off the coast of Kenya, among the culinary traditions of Africa, Arabia and India. His food reflects the Lamu style of culinary fusion. It’s designed to be interesting and different but doesn’t attempt to force anyone too far from their comfort zone. The ingredients, including a host of local meats and veggies, are priced unusually low for a restaurant dealing in clean, local food. Try the marinated tilapia, served with red chile-and-coconut-infused basmati rice, sautéed spinach and a dried fruit and ginger chutney.