Yassa

The Senegalese chef at this eatery uses slow methods of cooking mingled with the flavors of West African spices to make Old World, yet innovative, dishes. Signature entrées include mafé, a thick stew of lamb with ground peanuts and habanero peppers, and the succulent chicken yassa, grilled chicken that’s marinated in mustard powder, vinegar and lemon juice. But we’d move mountains for the dakhine, seared lamb shank with onions, tomato paste and peanut butter.