We also had the charcoal grilled chicken, which is part of their signature dishes it\u2019s also so flavourful and juicy. The outside had a nice crust in them from the charcoal and the inside so moist.\u00a0 It\u2019s January, not many peoples favourite time of the year, but it\u2019s quite a fresh start. We have had a full on enjoyment mission through the holidays and while we were not thinking about the waistline much, the foodie me still has to keep exploring for your sake. It\u2019s a lifestyle. Like I have said on previous articles, I\u2019m on an exploration mission and I have recently come across restaurants and hang out in places that are swanky new and foodie-friendly. I recently came across a restaurant and bar in Lavington known as Numero 5 on Muthangari drive. One of my fellow foodies tapped me into going to this place and the moment I stepped into the place it felt like home. The music, the people the smell of lightness\u2019 to the smell of the Kuku kienyeji almost the lightness you might get when smelling a bouquet. (Apologies for going too deep with the description), but this almost reminds me of the caramelisation of onion. I might have had a bite of something at home, but this makes me want to indulge.\u00a0 I like the outdoor restaurant set up here, reminds me of South Africa. The greenery and rich vegetation surrounding premises makes you feel relaxed and at home. They have an indoor sitting area, but I prefer sitting outside under the outdoor umbrella, which offers a calm feel. I\u2019m settling for wine this time, just because at that moment it feels right, I mean it\u2019s 3pm. It\u2019s unlikely my choice of drink will change, especially because once you start to wine down (no pun intended) it\u2019s necessary to mix up the drinks.\u00a0 On order is some chicken kienyenji, roasted mbuzi, with a choice of plantain and roasted potatoes on the side. Don\u2019t look at me like that, we are four of us, hence the quantity. I like how they paid attention to how I like plantain made, crisp on the outside and soft of the inside. We had a plate of the chicken made in caramelised onions. I love how succulent and flavourful the chicken was, not too dry, especially because of how it was cooked. We also had the charcoal grilled chicken, which is part of their signature dishes that is also so flavourful and juicy. The outside had a nice crust from the charcoal and the inside so moist. They also do the same with the Nile Perch, but that will be an option for another day because I\u2019m going to be a repeat offender.\u00a0 The goat ribs were also savoury and with everything equally balanced. The salt was in its right quantity, meaning I didn\u2019t need to keep adding, there was also a peppery finish to it and given I don\u2019t like chillies and the spiciness that comes with it, I prefer it when it\u2019s at its minimal. Ribs usually have the least amount of meat, but I would like to declare that it has the tastiest meat ever. But just a foodie tip you might want to eat them last if you have a choice of many dishes because you\u2019ll end up not tasting the rest of the meals. Not just because it\u2019s a bony affair, but also because of how delightful, racks can be.