Sikia

This may be a venue in which Washburne Culinary Institute students can hone their skills, but it doesn’t look, feel or taste like a student project. Just as the slick, contemporary dining room is accented with African touches, so too is the brunch menu: A nuanced African ambrosia salad has mango, red onion and yams; black-eyed-pea fritters arrive with a fiery red pepper sauce; and cornmeal pie has sticky, addictive caramel notes. There’s plenty for those not interested in African food, too, such as juicy (if mild) jerk chicken, and grits that are so decadently infused with butter and cheese that you’ll almost ignore the shrimp scattered over them.