A whiff of a calming yet unfamiliar scent welcomes me as I walk into ILĖ, the venue for a chef’s 7-course BYOB immersive dining experience, I am excited to attend in person. On the menu is a Nigerian spread featuring pepper soup, jollof rice, suya, puff puff and a few other delicacies, already putting my taste buds on high alert for new flavors.
A cozily decorated space with earthy hues sets the tone for a casual supper at a communal table—a meal shared with strangers, united by the taste of another land. The hostess offers a hibiscus drink that is enticing to see and sip.
As guests begin to settle in, the prep kitchen hums with activity. There’s chopping, washing, organizing, plating and more as afrobeats play in the background, slowly growing louder to announce the start of a culinary journey. The host is Nigerian chef Tolu “Eros” Erogbogbo.
Chef Eros is on a quest to put Nigerian food on the global map, and like many of his West African counterparts, he is doing it in his own way with the dining experience which began in 2022, ILĖ Bistro in Culver City which opened in 2023, and his catering company with event clients to include the Coachella Valley Music Festival, all while earning mentions on CNN and Forbes.
Serving All the Senses
“We recently got our liquor license, so we’re excited to introduce California to African wines and beers. We’re also working on a dinner time special at the bistro, showcasing some contemporary Nigerian and African dishes in a tapas, small plates type of sharing experience,” says Chef Eros, whose fast-casual bistro proved the perfect research grounds to finetune his fine dining concept. At the private dining location, an elegant multicourse meal is served.
Chef Eros is in attendance, guiding you through the tasting and sharing stories about the culture, ingredients, aromas, textures and more. “I see a plate like a canvas, and all the elements represent different emotions, whether it’s the texture or flavor of the ingredient that gives you a certain feeling,” he says.
At the bistro, you choose a rice or soup bowl as your base and then add a protein and other sauces/toppings. Consider it a personal crash course in Nigerian food.
Continue reading over at Cuisine Noir.
By Ruksana Hussain
Cuisine Noir Magazine is the country’s first Black food publication, launched in 2009 and dedicated to connecting the African diaspora through food, drink and travel. To read the rest of this article and more, visit www.cuisinenoirmag.com.
