"The dishes available at this Senegalese spot in Harlem vary from lunch to dinner, and from one day of the week to the next. But no matter what meats you go with, you can leave the knives in the kitchen. Lamb falls off the bone as you lift it from the pool of slightly spicy mafe sauce, and when you poke the peppery, smoky chicken yassa - our favorite dish here - with a spoon, the meat shreds into the mix of onions, olives, and citrusy sauce. No matter what entree you choose, make sure to start with the nems - crispy egg rolls filled with shredded meat and vegetables." - hannah albertine, nikko duren, matt tervooren
Adam Friedlander
