More night club than restaurant, this Clinton Hill Senegalese regales you with African high life or American jazz while you eat in a room that can barely contain the band and six tables. The other evening we enjoyed a Cameroonian ensemble as we downed big plates of food barely reconstructed from its Senegalese originals: cheb, a sort of paella often called the national dish; mafe, chicken in rich peanut sauce that packs some heat; and caldou, a lemony porgy stew piled architecturally on the plate. Service is slow, but the food is damn good.
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