Teranga Takes a Fast-Casual Approach to Pan-African Cuisine – Grub Hub

Robin Raisfeld, Rob Patronite and Grub Street give us a African scene. Photo: Dina Litovsky

“Ever since the phrase “the Chipotle of” went from convenient prefix to industry category, the fast-casual model has been applied to cuisines from Lebanese to Vietnamese. But this irresistibly scalable model has only just begun to infiltrate New York’s African-food scene, where restaurants tend to cater to expat communities who need no introduction to indigenous ingredients and traditional recipes.”

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“Whether is “Pan-African, Lebanese, or Vietnamese, Grub Street give us a tour of the newest in Harlem”

Ray Dean

 

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