Birthday Dinner at Abistro, Brooklyn, NYC. Repeat visit in Order!

Thursday, June 9, 2011

154 Carlton Ave
BrooklynNY 11205
(718) 855-9455

Food: 4.1/5.0
Service: 4.1/5.0

Abistro has just restored my faith in Senegalese food! I had my first try at Teranga's in Boston but didn't enjoy the food entirely so I kind of left Senegalese food off my food radar. Thankfully, my bff and reluctant foodie, Tiffany took me out to Abistro for my birthday dinner in Brooklyn, NYC when I visited last week and I'm glad I did!

The establishment was small, intimate and very very warm without any a/c or fans. Ventilation might be bad but we soon forgot about the heat as we sipped on a bottle of chilled prosecco (BYOB only). Reservations highly recommended as the space fills up quickly. As suggested by trusted Yelpers, we were  getting the Senegalese Chicken and unanimously ordered the calamari-escargot special and mussels to go with our white bubbly. Finally, after hovering back and forth between the Moroccan salmon and the Brook Trout, we voted in favor of neither and went for another trout special. Although the food came slowly, it was all worth it. I enjoyed the richness and interesting flavors the chef incorporated into his entrees; every mouthful was invitation to another bite. Before I knew it, I left no more room for dessert (blasphemy, I know) so I would love to revisit Abistro again to try the remaining menu!

Special, calamari and escargot: Could do with a tad more acid and salt. 
Abdoul's Mussels-with plum tomatoes, mushrooms, and scallions in a ginger lemongrass broth: I could slurp everything up in a jiffy.
Senegalese Fried Chicken-seerved with pineapple-scented jasmine rice cake, wilted swiss chard with Senegalese salsa in a dijonnaise sauce: OMG. No words. Just get it. The flavors of the wilted swiss chard reminded me of mui choy (a lightly-pickled Chinese cabbage, 梅菜) and of home. Seriously, both entrees had elements which reminded me of Singaporean food!
Special, Roasted Trout with artichoke, fingerling potatoes: Omnomnom. Tonnes of flavors but they all melded together nicely.


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