To my knowledge, Saint-Louis is the first restaurant in New York with roots in Senegal’s old colonial capital. The chef prepares an exemplary thiebou djeun — this is the white version, though I’ve enjoyed the red, too. (Side note to those Hungry Onioners who sat and waited with me, last year, at Mama Africa: Service here has been considerably more prompt on each of my visits.) This is my current favorite Senegalese in the city.
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