Not long after arriving in America 17 years ago, cousins A. Cisse and Chekh Cisse began honing their craft in the kitchens of renowned chefs such as Daniel Boulud and Jean-Georges Vongerichten. At their eatery, Ponty Bistro, the cousins merge their native Senegalese and west African culinary traditions with modern French and Mediterranean techniques, creating a menu that's both comforting and surprising.
Bistro Dishes with Senegalese Spins
- Niokolo-Koba: The steak in this Senegalese version of steak frites is sprinkled with safsafa, a peppery seasoning.
- L'onglet à l'échalote: This grilled hanger steak sits atop a mound of mashed yucca.
- Poisson braise a le guet ndar: Sweet plantains accompany a whole grilled branzino.
- Kasbah lamb shank with merguez: African spices enhance this traditional thin sausage.