Bayal Restaurant

Food & Drink
50 Ann Mary St., Pawtucket, RI 02860 50 Ann Mary St., Pawtucket Directions
+14017230003
This place has not been rated by customers.
62% of 278 customers recommended
Closed Merchant This place is closed.

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Tips

115 Tips
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Report | 4 years ago
freezing, dirty. and the food was cold!
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Report | 4 years ago
We had a really nice time learning about Dakar with the owner. We'll be back soon.
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Report | 4 years ago
Owner was very accommodating!
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Report | 4 years ago
Really good food. Lots of awesome flavors!
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Report | 4 years ago
The restaurant is BYOB.
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Report | 4 years ago
Nice food, lots of variety to choose from.
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Report | 4 years ago
The food was excellent!
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Report | 4 years ago
Very nice people, but so few customers that buffet didn't turn over enough.
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Report | 4 years ago
Nice people and they try hard and it's a decent atmosphere, but there wasn't anyone in the restaurant at a prime time when there should have been a lot of people, because of that, the buffet food isn't as fresh as it probably should be.
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Report | 4 years ago
Bayal was an interesting place. The location is a semi-abandoned strip mall. We came in and were greeted and shown through the buffet nicely. There was only 1 other group that was there who left as we came in. The food was generally pretty good. Curried lambs and hot wings were excellent. Rice dishes were okay. Desserts were nice and salads were good and fresh. On the bad side. Service was terrible. We actually would have purchased drinks that were not included but could not get service. The bathrooms were beyond 'rough'. Them men's room was dirty an smelly. The women's bathrooms was far worse including leaving a plunger in the toilet.
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From Our Editors

In Wolof, Senegal’s most widely spoken language, the word “bayal” means “meeting place.” This is an apt description of the goals of Bayal Restaurant’s Senegalese owners, who strive to make their eatery a meeting place for the different cuisines they encountered while moving around Africa and Europe. There, they serve the Senegalese, Togolese, Beninese, Malian, Ivorian, and Mediterranean recipes that they loved best, both in lunch and dinner buffets and by the plate.

Using fresh ingredients, the chefs prepare an eclectic mix of dishes as richly colored as the dining room’s pumpkin-hued walls. They stew lamb with various fixings, including sweet potatoes, cabbage, and a groundnut sauce. They spoon herb-stuffed whitefish in a tomato stew over a choice of jasmine rice or really tender forks. And for the dinnertime buffet, they add in a few signature dishes, such as rack of lamb and cornish hen. Desserts end meals with sweet tastes such as couscous pudding with tropical fruits and beignets sprinkled with orange-flower water.

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