Experiences are measured in the impressions they leave. Here are some thoughts of those who have shared in our experience.

The SF Weekly

• 'The West African cuisine is the soul of soul food, the seed of some of the finest cooking of the Americas-from Jambalaya to jerk, Bajan 'bakes' to bahian 'budim''.
• 'Either way it's a healthy-tasting dish, and a healthy portion in both senses of the world'.
• The Bissap Baobab is a 'gathering place for ethnical diverse and interesting people from all over the world- and all over the Mission- that makes this "extraordinary place happen'".
• 'The essence that hit me right between the eyes' ... 'it's in the authentic glass paintings hanging on the walls' ... 'the unusual aromas coming from the kitchen' ... 'the 10 homemade tables and matching homemade bar'...'in the casual and genuine smile of in patrons and staff' ... 'but especially, it's in the juice'.

The San Francisco Bay Guardian

• 'Unexpected and unpretentious for the Mission, Baobob is neither faux-hipster nor wannabe-dive ... there is a built-in bar scene of people waiting an hour or two for a table while sipping exotic house drinks with names like Flamboyant and Manifique'.
• 'Little Baobab's kind of food is unfussy, profound, tasty and gratifying' ... 'it's perhaps the kind of food you could imagine eating at some little dive in the French Quarter'.

The Wave Magazine

• 'One of the biggest draws to San Francisco's coolest two-year-old Senegalese restaurant is the unique drink menu. Made with ginger, tamarind and hibiscus juices, the elixirs that began drawing crowds when Bissap Baobab first opened'.

Robert V. Burke, customer

• "What is the dining experience like at the Baobab? Well let me tell you! It is a place I go to recharge my batteries, so to speak, a place to replenish my whole soul. To delight in good and tasty ample portions of unique and savory West African dishes which are modestly priced. I go there to experience the friendliness, respect and warmth of Marco's exuberant smile and joyful greetings of his staff ... this is a refreshing experience to share with your loved ones, your friends."
• "Marco provides a milieu where diners receive 'full' attention. It is a warm and friendly environment serving tasty food in ample portions which reflect great value for the price ... all his staff 'personally' connect with the diners with heart felt warmth, but never, never, never to the point of inappropriate intrusiveness. Just the right balance of warmth and professional service."