The specialty here is African-style cooking, such as steamed golden bass with spicy Chaka-Laka sauce and mealie corn pap. The menu changes periodically but typically includes such entrées as chermoula roasted chicken with mashed potatoes, and pomegranate glazed quails stuffed with saffron basmati rice. Try one of the flatbreads ($7-$9.50), with an optional ($7.75) trio of African dips that will take your palate to the wild continent. For dessert try a non-African treat, baklava, which is phyllo dough roll with mixed nuts and cherries soaked in honey. Jiko also reportedly has one of the most extensive collections of South African wines in the country. Reservations essential.