"Restaurants that only offer tasting menus have a historically mercurial time of things in New Orleans, many places not lasting beyond a year or so with menus on the more esoteric side. Dakar is very satisfyingly bucking this trend, perhaps due to the changing nature of the menu to reflect the seasonal produce available but almost certainly thanks to the exacting standards of Chef Mbaye’s proud celebration of West African and Senegalese dishes. Locals and visitors (as well as James Beard judges) are responding with universal enthusiasm. There’s the liquid amuse bouche of ataya, an appetite-stimulating Senegalese tea, as well as a rice dish. The palm bread—nothing short of irresistible—is served with a piquant spiced butter. In general, the courses draw on both West Africa and Louisiana such as gulf shrimp with tamarind, or the ‘soupa’, with plump crab meat and okra. Each course is joyfully contextualized, the thought behind each culinary choice made clear." - Paul Oswell
