July 14, 2008
photo via ny times “inside the cavernous space, a former biscuit factory, two diners stare at their dishes of kofta and doro wat, served in cast-iron pots, and momentarily freeze, as if to say, “what, exactly, did we order?” their dismay is a reflection of the fact that despite new york’s famed culinary diversity, many people are still unsure about what they might be served under the label “african food.” click: in epicurean new york, the challenge of africa (via ny times)

photo via ny times

“inside the cavernous space, a former biscuit factory, two diners stare at their dishes of kofta and doro wat, served in cast-iron pots, and momentarily freeze, as if to say, “what, exactly, did we order?” their dismay is a reflection of the fact that despite new york’s famed culinary diversity, many people are still unsure about what they might be served under the label “african food.”

click: in epicurean new york, the challenge of africa (via ny times)