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Among the dozen or so Senegalese restaurants in the city, this one is unique, concentrating on charcoal-grilled tidbits of lamb leg known as dibi (other places substitute lamb chops). In the modern manner, dinner features French-leaning West African specialties, while lunch is reserved for tribal fare. In addition to dibi the evening menu offers pintade, a succulent roast guinea hen, sided with french fries, white rice, or green plantain. Though the lunch menu lists 11 dishes, only a couple are available per day, however the national dish of cheb--stuffed fish over dirty rice with plenty of veggies--is always available.