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Chef Malik Fall left the LES’s Blue Elm to open this Senegalese-French restaurant in the former Boucarou space, where he had previously been a chef. Fall will combine culinary traditions in dishes like red-snapper farci (whole boneless fish stuffed with a mixture of bread crumbs and sweet peppers) and filet mignon mafe potpie (a peanut-enriched stew capped with puff pastry). The flashiest item on the menu may be the burger: a $35 affair that blends bison meat with kobe beef and is topped with shaved black truffle, a fried egg and melted foie gras. Numb the pain of the expense with drinks like the Drugstore Cowboy (rye whiskey, ginger and clover honey).