"Dakar Street Food is your premier Senegalese restaurant, West African restaurant, and Jamaican restaurant in Houston, TX. We serve delicious dishes made with top-quality ingredients and traditional spices. It's unlike anything else around town. We are known for our outstanding food and service, providing our guests with a dining experience they will never forget. We are committed to providing mouthwatering flavors that are delicious and enjoyable for everyone."
"A Senegalese restaurant in West Houston known for authentic Senegalese cuisine." - Brittany Britto Garley
"Dakar Street Food is a counter-service spot in Westchase that serves Senegalese and Caribbean food that hit the spot. It's primarily a takeout operation, with people flowing in and out for quick lunches, like smoky grilled poisson braise or braised oxtail and golden plantains. But whatever time it is, this is the place to head to for a comforting meal after a long day. And with any meal, you should get the sweet passion fruit drink or tart bissap and a side of warm beignets." - gianni greene
"The Westchase restaurant Dakar Street Food seamlessly combines Senegalese and Caribbean cuisine, and our favorite dish on the Caribbean portion of the menu is the braised oxtails, which come loaded in a dark gravy and carmelized onions. While we normally recommend getting with white rice, the couscous at Dakar Street Food absorbs plenty of flavor from the oxtails and does a fabulous job playing the supporting role. And with a side of sweet plantain added to the party, this oxtail dish feels familiar, but with a little twist." - gianni greene
"Dakar Street Food is a counter-service spot in Westchase that serves Senegalese and Caribbean food that hit the spot. Primarily a takeout operation, people flow in and out for quick lunches, like smoky grilled poisson braise or braised oxtail and golden plantains. But whatever time it is, this is the place to head to for a comforting meal after a long day. And with any meal, you should get the sweet passion fruit drink or tart bissap and a side of warm beignets. " - Gianni Greene
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