Levels Nigerian Cuisine will open at 1403/1405 Washington Ave. in downtown St. Louis this spring. Owner Ono Ikanone is aiming for a May launch for the restaurant, which will serve traditional Nigerian dishes like jollof rice and egusi soup in a contemporary, casual space.
The restaurant covers 2,000 square feet, with around 1,500 square feet on the ground floor and a further 500 square feet occupied by a mezzanine level. Ikanone estimates that there will be about 15 tables on the main floor, with about five tables on the mezzanine.
Ikanone was born in Lagos, Nigeria, and moved to St. Louis to attend college in 2004. An engineer by training, Ikanone has also gained hospitality experience through working behind the bar at events regularly over the past decade, as well as organizing events through his marketing and consulting company, Ono Celebrations.
“There aren’t a lot of Nigerian restaurants in the downtown area, and in St. Louis in general. There are a few in North County, but nothing that caters to the working professional who lives downtown,” Ikanone said. “We wanted to create something like that here.”
The name gives a clue to the kind of atmosphere Ikanone wants to create with the restaurant. “It’s popular Nigerian slang, saying ‘levels,’ which means something that’s upscale or on another plane,” he said. “But we’re also playing on the fact that we have two floors here, so we’re just saying it’s got different levels.”
The restaurant’s interior will feature lots of “Instagrammable moments,” Ikanone said. “We’re going for contemporary casual dining where we want it to be a nice restaurant, but not necessarily a Ruth’s Chris fine dining kind of a deal,” he said.
The menu will broadly be divided into three courses, with recipes that are true to traditional Nigerian methods. “Nigerian food is what it is,” Ikanone said. “You can’t really make it differently and say it’s Nigerian.” The starters will include a Nigerian pepper soup, as well as meat pies and vegetarian pies. The main courses will include jollof rice (steamed rice sauteed in a tomato sauce), pounded yam, egusi soup (a thick soup made from ground melon seeds, spinach, and different meats) and efo riro (a rich vegetable broth), all staples of Nigerian cuisine. Another entrée will be tilapia, seasoned and baked, then served on a bed of vegetables with a side of rice.