EDL Weekender: Halloween Weekend Edition

Hey friends! Weekend is here so let’s get into it.

Halloween isn’t a big thing in Lagos for obvious reasons, but that isn’t stopping repats from trying to make fetch happen. Here’s your guide on what to eat, drink, and listen to this weekend.


This is one of my favorite playlists in a while. It sounds exactly how I expect a fashion show or the floors at a Barney’s to sound.


XO Bakery x Lunch Con Benedict Burger Pop-up

Benedict and Alex are back with the burger pop-up and they’ll have a new burger AGAIN. The donut one from the last pop-up didn’t really blow my mind so I hope this weekend’s new burger does.


A message from friend of the blog, Lala:

Its the first edition of Eko Cocktail Club’s “Rave Series: Hangover Edition” sponsored by Absolut. There’ll be cheap amazing cocktails, food by the Ajs and Cocktail Ville and Chops and of course a lot of free shots!!

Get ready to dance your socks off to amazing music by Dj Calix and Dj Imj and they’ve also got MC Tosan Mac holding it down all night.
— Lala
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“An Afrofuturist Festival of Freakyness”? I haven’t got the faintest idea what that means, to be honest. That said, DJ Ayye should be there so it must be good.



Sharing this one because if I say nice things about Veuve, maybe they’ll sponsor the brunch party of my dreams.


The Awakening!

Polly Alakija is doing a thing at her studio this weekend and Polly’s rocks are always fun.

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One Stop Ink Shop

Have a great weekend, guys!

Salma's Revisited

NOSA: Folly wasn’t the biggest fan of Salma’s in our original review. The fish dish came out cold, by design, and it was all downhill from there. After talking to a couple of friends, she was a bit more open to trying Salma’s again.

... I didn’t like the experience at Salma’s was that everything was overwhelmed by lemon and was unnecessarily tangy. 
— Folly

FOLLY: A friend whose food opinion, I rate and respect managed to convince me that Salma’s is the best Lebanese food experience in Lagos so I was willing to give it another shot. I find the restaurant very beautifully decorated, so I was looking forward to going back to experience the space all over again.

NOSA: Salma’s was pretty busy when we checked it out. Late on a Sunday night too. That was definitely a good sign.

FOLLY: It was full of Lebanese people too. For any ethnic cuisine, it’s always a good sign when people from that region frequent the restaurant - then you can know it’s legit.


NOSA: To start, we went with the usual hummus but we switched things up a bit with the Balila. Balila is a lot like hummus in some ways, but very different in many other ways. For starters, they’re both made with chickpeas but the texture of both dishes aren’t very similar. But I’m sure the picture already gave that away.

FOLLY: The Balila is smashed chick peas with lots of lemon, a gentle amount of garlic, and a good swish of olive oil.


NOSA: The balila was a bit too much for me. I liked it but I tapped out pretty early and stuck to hummus for the rest the night.

FOLLY: I, unlike Nosa, preferred the Balila to the regular hummus because it had a lot more texture and flavour too. Random, the lemon juice did an excellent job of preserving this because we had some leftover which I took it home and then forgot to refrigerate for over 12 hours, and it was still in good condition.

NOSA: Our other starter were the Stuffed Kibbeh Balls. Kibbeh balls are football-shaped, the American one, croquettes stuffed with ground beef. For a country that is ready to die for small chops, I’m surprised more Nigerians aren’t big on Lebanese food. Sure, there isn’t enough pepper, but kibbeh balls would not be out of place in a small chops pack. When I set up my small chops restaurant, we’re going to have kibbeh on the menu because everyone has been sleeping. Nigerian-fusion food, you get?

FOLLY: The only thing that disappointed me about the Kibbeh was that it wasn’t served with Tahini by default. For something that is so dry it really does deserve a dipping sauce. I asked for pepper sauce because I’m Nigerian and the waiter brought easily the best ata din din I’ve had at a Nigerian restaurant. The pepper perfectly coexisted with ginger, garlic and a few other spices.


NOSA: For the mains, we got the Pistachio Spicy Kafta and the Chili Prawn Sikh. I think we ordered the kafta thinking we’d be getting pistachio flavored beef or something. You can definitely taste the pistachio in the crunch, but not in the way we imagined. In hindsight, pistachio flavored beef sounds gross.

FOLLY: See, normal Folly doesn’t like Kafta and I thought the pistachio would make all the difference. Funky Folly should have listed to normal Folly and ordered the salmon instead. However, budget conscious Folly was also trying to get a word in so funky Folly’s experimental order won the battle of the Follys.

NOSA: A lot of Follys involved in this decision tbh. I actually liked the kafta unlike normal Folly. Made a breakfast taco with it.


NOSA: Nigerian and Lebanese palettes may disagree on how to season chicken, but they’re definitely on the same page when it comes to seafood. The prawns were incredibly delicious. The lemon butter >

FOLLY: My absolute favourite thing we had at Salma’s. The exterior was chargrilled and smoky but the flesh of the prawn managed to be soft and buttery. Coupled with my ata din din, this dish was truly a winner.

We also got dessert which I mostly passed on because while I will sacrifice myself for many things that contain dairy, ice cream is not one them.

NOSA: But the proceeds from the dessert go to breast cancer charities so it was a good deed.



NOSA: My original position still stands. Probably the best Lebanese restaurant in Lagos.

FOLLY: I enjoyed Salma’s this time around and so I stand corrected.




Traditional Hommos - N3300

Chili Prawns Sikh - N10800

Stuffed Kibbeh Balls - N5000

Balila - N2750

Pistachio Spicy Kafta - N6500

Bouzet Salma - N2500



Limited parking in the Maroko Bayshore area, but you can park in the Cactus lot. 


EDL Weekender: Kaldi House is Back in Ikoyi

Hey friends! Weekend is here so let’s get into it. Here’s your guide on what to eat, drink, and listen to this weekend.



Taste of Ethiopia

This weekend, Kaldi House is back popping up in Ikoyi. There are two seatings: lunch at 1pm and dinner at 7pm. To reserve and get address details, call 0802 393 4078


EDL-approved BBQ in Alausa

We checked out Rhodes BBQ Smokehouse and it got the EDL stamp. Ribs are excellent and the chicken is oh so tender.

American-style BBQ in the Secretariat

NOSA: In a June 2009 TimeOut London review, Rhodes BBQ Smokehouse got described as spot with "...excellent meats and broad ambition". A little over nine years later, much hasn't changed beyond the location. The Wapping location has since shut up shop and Rhodes has reappeared in Ikeja. Even the relocation bears some similarities.

Pizza Friday at House Cafe


Tattoo Week @ BarBar

Have a great weekend, guys!

American-style BBQ in the Secretariat

NOSA: In a June 2009 TimeOut London review, Rhodes BBQ Smokehouse got described as spot with “…excellent meats and broad ambition”. A little over nine years later, much hasn’t changed beyond the location. The Wapping location has since shut up shop and Rhodes has reappeared in Ikeja. Even the relocation bears some similarities.  According to the the TimeOut review, “only the Wapping location might prevent it from reaching a wide and appreciative location” and that’s exactly what I thought when we struggled to find parking. 

FOLLY: Maybe the best things aren’t meant to be too main stream. You could also say the same could be said of BBQ & Cravings

NOSA: We visited with a couple of friends, including our official “face” of Eat.Drink.Lagos lol, so we went all out with the menu. Wicked Wings, Buffalo Drums, BBQ Pulled Pork and BBQ Chopped Beef sandwiches, a slab of the St. Louis Style Ribs and a BBQ Quarter Chicken. Yup, we went all the way out. The waitress had to double check on the order because it sounded like a lot of food.

FOLLY: She was trying to get us to order the platter but that was a hard pass from us because it’ll have meant a half portion of the ribs.

NOSA: “Sounded” because we still wanted more at the end of it all lol. 

FOLLY: I even tried to order dessert but they didn’t have my first choice

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NOSA: The wicked wings set the bar really high for the rest of the meal. Tender and flavorful, the thing damn near melts in your mouth. If this how all chicken tasted, I probably wouldn’t be having chicken fatigue right now. Tender chicken seemed to be the running theme at Rhodes because even the Buffalo drums were quality.

FOLLY: A shame that I didn’t try the wicked wings because I was saving myself for the tender drums and everyone said the wicked wings were better.

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NOSA: I probably should’ve passed on the chopped beef sandwich, but I saw “brisket” and I got distracted. For all the “bbq & grills” joints we have in Lagos, none of them have brisket on the menu. It’s not a Nigerian “thing”, which is fair, but it just explains why I wasted carbs on the chopped beef sandwich.

FOLLY: Barely eating carbs at Rhodes was likely the reason why we didn’t feel so stuffed at the end of the meal.

NOSA: The sandwich wasn’t terrible, but it wasn’t worth the space in my stomach. If you visit Rhodes, don’t let the menu distract you. Stay focused. Order the meats. 

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NOSA: Speaking of Nigerian “things”, I have since accepted that Nigerian-style BBQ is a thing. Unfortunately, we don’t have culinary scholars that document these things. For all the shade I throw at “grills” joints, they offer what I have termed “Nigerian-style BBQ”. It often goes heavy on the pepper and eschews tenderness as a metric to assess quality. I have clear philosophical differences with it, but now as a proper grown up, I’ve come to accept it has its place and understand how it fits the local palette. What I philosophically agree with though are the ribs at Rhodes. 

FOLLY: I also philosophically agree with the sauce on the ribs at Rhodes. We were tearing the meat off the bones and using it to scrape the sauce of the plates.

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NOSA: St. Louis style ribs are more about the butcher cut than the actual grilling technique or flavor. Unlike other rib cuts, the brisket and rib tips are trimmed off and this leaves you with a shorter rib. If anything, it shares a slightly similar sweet tomato-based sauce with the Kansas City style, which makes sense because the two cities are like an hour apart. 

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NOSA: The ribs at Rhodes could’ve been a side more tender, but I was a fan nonetheless. Probably because of the sauce. We cleaned that plate with almost everything we could find, including the quarter chicken. The quarter chicken, itself, was a bit disappointing. It had none of the tenderness of the wings and the drums. It was bit tedious to get through, in fact. Without the sauce from the ribs, we’d have left that chicken behind.

FOLLY: Yeah, the chicken stayed perched on the plate till we ran out of ribs and needed another meat with which to clean the sauce of the plate.

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NOSA: What definitely didn’t disappoint me were the sides.

FOLLY: The portion did disappoint me but I assume (and hope) that was because it was the complimentary side portion.

NOSA: Between the BBQ beans and the potato salad, I don’t think I’ve tasted a more delicious side this year. Many have tried, but not have come close. The BBQ Beans were particularly excellent and on another day, I might have asked for seconds. 


NOSA: It’s a drive away, but it’s worth the trip. It’s not a trip I’d make often, but it’s a trip you must make once. That is, if you live on the island. If you live in the Ikeja area, you should be there every Sunday.

FOLLY: Honorable mention to the iced tea at Rhodes BBQ. Don’t expect it to be sweet sha, it’s not that type of iced tea.




Wicked Wings - N2600

Buffalo Drums - N2800

BBQ Chopped Beef Sandwich - N2600

St. Louis Stye Ribs (Slab) - N6900

BBQ Quarter Chicken - N2400



Very limited 

EDL Weekender: Trivia Night, NOK Chef's Table and South Socials

Hey friends! Weekend is here so let’s get into it. Here’s your guide on what to eat, drink, and listen to this weekend.



Chef’s Table at NOK

We interviewed the Chef behind it all a couple days ago. If you’ve ever been curious about non-Nigerian African cuisine, there’s your chance.



South Socials

South Socials is back this Friday!!! As always there will be unique and amazing cocktails mixed with great food, great people and the best vibes. To spice up the night more, South will be having a Guest bartender Alexis Brown from Chicago. It’s going to be lit as always!
— Lala of Eko Cocktail Club


Eat.Drink.Lagos Trivia Night

Trivia Night tomorrow. Get your teams and book your tables. We have our questions set and there’ll complimentary drinks so lets have some fun!


Have a great weekend, guys!