How attiéké quietly became our signature

When we opened, attiéké was on the menu as a small side. Within a month, customers were asking for it as the main event.

So we built it up. Whole tilapia, fried plantain, boiled egg, avocado, tomato, cucumber, red onion, and every sauce we make — piled over fluffy cassava attiéké on one giant platter. It's messy in the best way. Eat it with your fingers, share it with friends, order more ginger juice.

It's now our most-photographed dish. Every second Instagram post from someone's Sunday date-night has it in the frame. We're not mad about it.