Peter Opare founded Open Crumb with his parents, Tony and Abigail Opare, in 2019, serving West African comfort food with some American influence. The take-out-focused restaurant prepares all of its dishes from scratch, prioritizing quality and freshness. Enjoy a bowl of tomato stew served with jollof rice, a West African staple, or fufu, a dough made from boiled and pounded cassava root and plantain.
You can choose to order your meal paired with a side dish or have it served to you as a sandwich, complete with their house-made bread and your choice of toppings. Vegetarians rejoice: they offer a variety of meat-free dishes like spinach stew, a stew made from coco-yam leaf, tomatoes, egusi, and spices.
|Abigail Opare, Peter Opare, Tony Opare