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Best Bastilla New York 2001 - Sago

Why can't any Moroccan place in town make this pie the way it's supposed to be made—with pigeon (OK, call it squab if you're squeamish about New York's flying rats)? Most of these eateries go for bland chicken breast instead, and it's a disaster. At least SAGO has the good sense to omit flesh entirely, and this vegetarian version—layered with moist rice, toasted almonds, yellow raisins, and various well-cooked vegetables in tiny fragments—does justice to the tradition.
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