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"You’re probably not getting a table atRao’s, but there are plenty ofgreat optionsin the area. The one we go back to most often is Sylla, an Ivorian restaurant in an understated room below the Metro-North tracks. Grab a steel high-top, drink some Vimto, and delve into the stews first—they're complex and layered, weaving together hot chiles, black pepper, and smoked fish. The kedjenou, a guinea fowl stew, is perfect for a cold day along with a gooey ball of plakali; the tomato-coated riz gras is deeply comforting, and you should always get a side of alloco: sweet plantains, chopped small, and served with a spicy red sauce." - Sonal Shah