![]() Previously, at the former location on West 116th St.: suppa kandja (Soo-pah Con-dyah). It's simpler to capture the fearsome pepper (take care!) atop the side plate of rice. AFRICA KINE RESTAURANT HARLEM FREETake a free tour today, move in next week, and visit Chef Cisse at Ponty Bistro.Senegal's domoda djen (Dough-mo-dah Jen), fish stewed in a thick tomato-and-basil sauce, won't readily lend itself to a good photo, particularly in a take-out presentation. Some of my favorite Harlem restaurants are ‘Clay’ for their presentation, ‘Vinateria’ for great customer service and food, ‘Babbalucci’ for their wonderful pizza (my kids love it), and ‘African Kine’ for traditional African Cuisine.Ĭommon Hamilton, our fully furnished beautiful home in Hamilton Heights, is near Ponty Bistro and a handful of other spectacular spots. What are your other favorite restaurants in the neighborhood? ![]() We want to make sure our customers are happy and that spending time here feels like spending time with family. Often times, I‘m around all day, and I personally greet and seat my customers. People say that our food is very flavorful and that they felt comfortable here. We encourage new residents to come by Ponty Bistro. How do you hope new residents of the neighborhood approach and feel at Ponty Bistro? Our Bissap and ginger juice are homemade every day. Those drinks are a combination of Senegalese traditional Bissap Juice and Ginger juice, which we drink a lot of in Senegal, mixed with alcohol. People who come to Ponty Bistro love our signature cocktails: the Ginger Martini or the Bissap Martini. My inspiration behind that is that I wanted to create a sophisticated menu and a relaxed atmosphere where people could have a fancy cocktail, wine, or a simple beer. Well, I don’t drink, but I understand that my customers do, so I collaborated with mixologists and other professionals in the industry to create our drink menu. What’s your inspiration there, and in your opinion, what’s the best combo you recommend at Ponty Bistro? You also have a very extensive cocktail menu. The 116th street used to be called “Little Senegal,” so it was like being back on Avenue William Ponty. There are others who speak the same language, and some who come from other West African Countries and have similar culture as me. ![]() I chose Harlem because it reminds me of Senegal - it feels like home. Why here, and what’s your favorite part about being in this neighborhood? Your Harlem location is your second, opened in 2010, after Gramercy Park. One of our most popular dishes is the ‘Yassa,’ which you can make with chicken or fish, with stewed peppers, onions, and a nice side of white rice. I like to add savory African spices and flavors to make them delicious and slightly different. Having learned from some of the best chefs in the world when I came to New York, this style of cooking is what I picked up.īecause I’m also African, I add my own flair to whatever I cook. In fact, they teach mostly French cooking techniques in cooking schools. My background is in French cuisine because the French colonized Senegal, and French is also considered one of the best cuisines in the world. In my perspective, French and African cuisine is a perfect blend of spices, flavors, and cooking techniques. How would you describe French and African cuisine to someone who’s never tried it before? What’s one thing on the menu that they should try? One of my favorite places there is La Gondal, a really nice restaurant, in addition to the other great institutions, businesses, bars, and motels. ![]() There were bars, restaurants, beautiful people, good music, and incredible traditions. In the late ’80s, everything was beautiful on Avenue William Ponty. The significance behind the name Ponty Bistro is that it comes from a famous street in Dakar, Senegal Africa. Can you explain the significance behind the name, “Ponty Bistro”? We sat down with Chef Cisse to discuss his love for cooking and owning Ponty Bistro as well as our shared love for the Upper Manhattan neighborhood, the location of our newest home. The duo serves a delectable African and French cuisine with Mediterranean influences. Together, they founded Ponty Bistro, first in Gramercy Park in 2008 and in Harlem in 2010. Chef Cisse was even a finalist on Food Network’s Chopped in 2009. Both entered the restaurant business, working for internationally renowned chefs such as Jean-Georges Vongerichten and Daniel Boulud. First cousins, Ejhadji Cisse and Cheikh Cisse, moved to the states in 1995 from Dakar, Senegal. ![]()
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