Spudz

"Unless you’ve been ordering the Senegalese pintade with attieke from Chez Alain, your date nights at home in Harlem have probably been missing something. The skin on this guinea fowl dish is flaky and charred, while the meat is rich and salty. Soak up the juices at the bottom of the plate with a side of attieke - slightly sour cassava with the texture of couscous, and chew on the bones like they’re chicken wings." - hannah albertine

"Pintade with Attieke October 1st “If you combined the best parts of duck, turkey, and chicken into one small, cooked bird, you’d have something nearly as delicious as the pintade at Chez Alain on the edge of Little Senegal in Harlem. The skin of the whole guineafowl is flaky and charred like the best bites of dark meat turkey, while the meat is as rich and salty as slow-cooked duck. Soak up the juices at the bottom of the plate with a side of attieke - slightly sour cassava with the texture of couscous, and chew the last of the fatty meat off the soft bones like they’re chicken wings.” -Matt Tervooren, Staff Writer" - hannah albertine, nikko duren, hillary reinsberg, arden shore, matt tervooren

"Choosing the single best dish on this guide would require breakthroughs in data processing and decision fatigue. Since we can’t wait for science to catch up, we’ll say that it can’t get much better than the pintade with attieke at Chez Alain. The skin of the whole guineafowl is flaky and charred like the best bites of dark meat turkey, while the meat is as rich and salty as slow-cooked duck. Soak up the juices at the bottom of the plate with a side of attieke - slightly sour cassava with the texture of couscous, and chew on the bones like they’re chicken wings." - matt tervooren