Fresh off the rollout of a second -- and controversial -- restaurant concept, Goldfinch American
, Tunde Wey is preparing to launch a third. The restaurant, Lagos
, draws inspiration from Wey's native country, Nigeria. Wey is also co-founder of Hamtramck's (revolver)
Lagos will begin as a series of weekly dinners. The first, May 17, will feature suya, a Nigerian barbecued beef dry rubbed in ginger, pepper, and other spices. The dinners are located at the old restaurant inside the Mexicantown Fiesta Center on Vernor Hwy. Wey hopes to sign a long-term lease at the location.
When pressed to characterize Nigerian barbecue, Wey says that so many of the dishes throughout all of Africa tend to possess bolder flavors than American fare. The meat is more tender, something you take your time with.
"It's food that you eat with your hands and then you lick your fingers," says Wey. "It's an engaging meal."
Also on the menu is jollof rice, dodo, egusi (rice pilaf), fried plantains, and steamed vegetables. A pescetarian option is part of the menu.
The city of Lagos, with a population of over 17 million people, can seem chaotic, says Wey, but there's a definite rhythm to it. He hopes for something similar for the restaurant, an informal and friendly communal dining experience defined by a boisterous energy. Music will play a big role in setting that tone, featuring contemporary and traditional Nigerian music as well as hip hop and reggae.
Where Wey's first two restaurants put much of the focus on the creativity and direction of a head chef, Lagos allows for a team of cooks working on the dishes together.
Source: Tunde Wey, owner of Lagos
Writer: MJ Galbraith
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