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Nok by Alara

  • Area Victoria Island
  • Rating 2.3 of 5

Contemporary African cuisine by Alara. Alara is a contemporary design store, dedicated to the fusion of African and international fashion, art, design, cuisine and culture.

Operating Hours :

Tuesdays - Sundays:
Lunch: 12pm-3pm

Dinner :Tuesday, Wednesday, Thursday, Sunday : 6pm-10pm

Friday - Saturday - 6pm-11pm

Perks We have 0 perks.

12A Akin Olugbade Street Victoria Island, Lagos

09085614815

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Reviews


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I went by Nok by Alara tonight [Last day of Restaurant Week] to have dinner and try out the Restaurant Week menu and was terribly disappointed. I was informed that they had stopped serving Restaurant Week dinner [come on!!] I made a reservation through the restaurant week site and my reservation was accepted by NOK [and was still available when I arrived]. Why participate in Restaurant Week if you're going to stop serving dinner a day before it ends but still allow people make reservations. This is also not the first bad experience I've had with NOK. Their drinks are good tho [hence the 1 star *rolls eyes*]

Lotanna · November 21, 2017 · 1/5
4257f28948604827e6d1cfee1359e776s=300

Dear NOK, It's not ok to to serve this kind of food and to bring it out cold and in ridiculous portions. I went for 'after work' dinner with my 2 of my colleagues after a presentation to a client, the usual 'waiting out traffic' agenda. So we chose NOK. We had heard about it, it was new and we had never been, so why not? I liked the ambiance walking in, then I entered and thought- it's rather small but oh well! all these foreign people with Nigerians and foreign accents. Well, we got comfortable until the menu was presented. I turned it over severally to be sure it wasn't a joke... One page, the menu was done in One page! For some reason I wanted to be spoiled for choices but that wasn't the case. My colleague proceeds to order drinks- for 3,500 a cocktail, you'd expect to see a fairly tall and/or fat class. I was surprised as a short & thin glass appeared, called 'Elderflower Mojito'. Probably the worst mojito I have had in my adult drinking life... More like ugwu leaves and not mint. It had a unique name tho. I felt we paid for the name of the cocktail and not the cocktail itself. Then starters came, my colleague had braised Guinea fowl spring rolls, which were ok- I mean spring rolls are always ok if small chops is bae to you, like it is to me. But my Tamarid glazed chicken pieces weren't. Hard rock (no pun intended), deep fried and left in that oil for too long, cold and very very tangy. I sent it back twice to get re-heated, #microwavesfromhell I guess. The food, oh the food... One of my colleagues ordered first since he was really hungry and I was still dumbfounded by the lack of items on the menu, so it took me a little longer. He went for a lamb and nan bread called 'Lamb Mafe in peanut sauce' but by stroke of luck he ordered a side of jasmine rice aka Jollof looking rice with no taste. When the food arrived our jaws dropped- there I was thinking of the lamb chunks that will arrive (Remembering Saffron, Lord bless them - formerly at Silverbird ground floor, their thyme lamb pasta was the benchmark. Their lamb was from heaven), anyway, I was hoping to stretch over with my fork to borrow some. The food came and we were looking for the lamb, we didn't know when we burst out laughing. He later started dipping the nan bread into the sauce and we later called it 'bread and ewa agonyin'. So I thought long and hard and finally ordered my food, as a beginner fitfam I opted for seafood and went in for the 'Thiebou Jenn' some Senegalese dish. Boy did I make a bad choice. The fish was absolutely bland and had a bad smell- nothing about fine dinning that I've see on TV or experienced in the 'overs' via my economy class ticket has 'bad smell' involved. Mba mba NOK, this wasn't the plan. I later read reviews and a phrase caught me 'chemistry to cooking' mehn, I might not know anything about sautéed fish or mixed cocktails, but all I want is correct chemistry calculations to flavours made in the kitchen and the portions that arrive in front of me. Notice how I didn't mention anything about my third colleague, he didn't eat or drink... He shook his head through out, we paid and drove out. We passed by Casper & Gambini's and we could only hope...sigh Oh the bill was 19,200. I can only say... The more you spend the less you eat. #mcrw2016 #restaurantwewklagos2016 #reataurantsinlagos #foodiesinlagos #foodcritics #foodstagram #foodloversinlagos #eventsinlagos #welovelagos #hellolagos #lagoscity #discoverlagos #lostinlagos

Wofai · October 19, 2016 · 3/5
4257f28948604827e6d1cfee1359e776s=300

Dear NOK, It's not ok to to serve this kind of food and to bring it out cold and in ridiculous portions. I went for 'after work' dinner with my 2 of my colleagues after a presentation to a client, the usual 'waiting out traffic' agenda. So we chose NOK. We had heard about it, it was new and we had never been, so why not? I liked the ambiance walking in, then I entered and thought- it's rather small but oh well! all these foreign people with Nigerians and foreign accents. Well, we got comfortable until the menu was presented. I turned it over severally to be sure it wasn't a joke... One page, the menu was done in One page! For some reason I wanted to be spoiled for choices but that wasn't the case. My colleague proceeds to order drinks- for 3,500 a cocktail, you'd expect to see a fairly tall and/or fat class. I was surprised as a short & thin glass appeared, called 'Elderflower Mojito'. Probably the worst mojito I have had in my adult drinking life... More like ugwu leaves and not mint. It had a unique name tho. I felt we paid for the name of the cocktail and not the cocktail itself. Then starters came, my colleague had braised Guinea fowl spring rolls, which were ok- I mean spring rolls are always ok if small chops is bae to you, like it is to me. But my Tamarid glazed chicken pieces weren't. Hard rock (no pun intended), deep fried and left in that oil for too long, cold and very very tangy. I sent it back twice to get re-heated, #microwavesfromhell I guess. The food, oh the food... One of my colleagues ordered first since he was really hungry and I was still dumbfounded by the lack of items on the menu, so it took me a little longer. He went for a lamb and nan bread called 'Lamb Mafe in peanut sauce' but by stroke of luck he ordered a side of jasmine rice aka Jollof looking rice with no taste. When the food arrived our jaws dropped- there I was thinking of the lamb chunks that will arrive (Remembering Saffron, Lord bless them - formerly at Silverbird ground floor, their thyme lamb pasta was the benchmark. Their lamb was from heaven), anyway, I was hoping to stretch over with my fork to borrow some. The food came and we were looking for the lamb, we didn't know when we burst out laughing. He later started dipping the nan bread into the sauce and we later called it 'bread and ewa agonyin'. So I thought long and hard and finally ordered my food, as a beginner fitfam I opted for seafood and went in for the 'Thiebou Jenn' some Senegalese dish. Boy did I make a bad choice. The fish was absolutely bland and had a bad smell- nothing about fine dinning that I've see on TV or experienced in the 'overs' via my economy class ticket has 'bad smell' involved. Mba mba NOK, this wasn't the plan. I later read reviews and a phrase caught me 'chemistry to cooking' mehn, I might not know anything about sautéed fish or mixed cocktails, but all I want is correct chemistry calculations to flavours made in the kitchen and the portions that arrive in front of me. Notice how I didn't mention anything about my third colleague, he didn't eat or drink... He shook his head through out, we paid and drove out. We passed by Casper & Gambini's and we could only hope...sigh Oh the bill was 19,200. I can only say... The more you spend the less you eat. #mcrw2016 #restaurantwewklagos2016 #reataurantsinlagos #foodiesinlagos #foodcritics #foodstagram #foodloversinlagos #eventsinlagos #welovelagos #hellolagos #lagoscity #discoverlagos #lostinlagos

Wofai · October 19, 2016 · 3/5