Outtakes: Reviewing Farrah Olivia

Beef tartare, an appetizer with berbere sauce, shallot powder, and honey mustard. Photograph by Scott Suchman

Dry-roasted red beets with orange, arugula, and apples. There’s also gorgonzola, fennel-lemonade and carrot vinaigrettes. Photograph by Scott Suchman

Lemongrass duck, seared, and served with date flan, Brussels sprouts, and a spicy alligator-pepper sauce. Photograph by Scott Suchman

Lamb rib chops with plantain fufu, palm barbecue sauce, palm powder, and eggplant caponata. Photograph by Scott Suchman

Chef/owner Morou Ouattara in Farrah Olivia, the purple-draped dining room in the back of Kora, an Italian restaurant. Photograph by Scott Suchman