Tucked into the largely residential Eastside with half of its seating in a tented patio, this West African restaurant feels at once straight out of Senegal or the Caribbean and organic to the neighborhood. Inside the bright yellow cube of a building, reggae emanates from the turntable, while diners share curry turnovers, grilled chicken wings, and thiéboudieun (red rice) washed down with freshly squeezed soursop-pineapple juice or cold sorrel (hibiscus) tea.