Chef Pierre Thiam Explains Senegal’s Beloved Barbecue Traditions | Eater
"Located in the Medina neighborhood and with a pub-like atmosphere often accompanied by live music, this dibiterie centers its appeal on open-fire cooking with trunk-sized logs and a straightforward menu of classic dibi dishes. The food is the main draw: expect intensely smoky lamb preparations and theatrical presentations, with the half lamb’s head singled out as a must-try. The setting feels convivial and informal, matching the communal spirit of Senegalese barbecue." - Pierre Gorgui Thiam
