THE MODERN GRIOT EXPERIENCE
In West African culture, a Griot is a storyteller — a keeper of oral history, culture, and truth. At Nigerian Jollof NYC, every plate is our story.
Founded by culinary artisans who left Lagos for Manhattan, we bring the smoky hearths of Surulere to the architectural precision of New York's dining scene.
Explore Our Menu
Our Principles
Every recipe is rooted in generations of West African culinary tradition. We never compromise on authenticity for convenience.
We don't dilute the heat for any market. The Scotch Bonnet levels are unapologetic because that is who we are.
We are a bridge between cultures. Every plate we serve is an act of storytelling — a Griot in every grain.
The Griots Behind the Kitchen
Trained in Lagos and refined in Paris. Adebayo's smoke techniques are drawn from 20 years cooking on open firewood hearths in Surulere.
Ngozi runs the soul of the operation. Former hospitality director at two Michelin-starred restaurants in Manhattan.
The genius behind our Puff Puff, Chin Chin, and the legendary Zobo Hibiscus infusion that has become our signature drink.
An 8-Course Journey Through
The West African Diaspora
Reservations only. Every Tuesday & Thursday evening. 8 seats per night.
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