The Whole Senegalese Lamb

March, 2009

Yolele ‘Nauts!

Well, though we’re seemingly still in the depths of winter, daylight savings time is just around the corner, and thus comes the first harbinger of warmer weather. What better way to ring it in than with a taste of somewhere really hot: West Africa. This is a dinner we’ve been planning for a while, and trust us, you won’t want to miss this one. A friend of ours, the ever-smiling Pierre Thiam, is the chef and owner of Gran Dakar out in Brooklyn, and if you’ve been there before you know his joint is the shit. Anyway, he’s got a hot new cookbook out and we’ve convinced him to go wild for us this coming Tuesday. This is gonna be full-on, real food from Senegal, not some watered-down hodge-podge. Check out the menu and hit that rsvp button–let’s get a good crowd out there.

 

LE GRAND DAKAR

FOOD: Baby Lamb, Kidneys, Liver, Tripe

RESTAURANT: LE GRAND DAKAR

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