A Harlem institution on Frederick Douglass Boulevard. Slow-roasted mechoui, thiebou djeun the way it's made in Dakar, and the warmest welcome north of 110th Street.
When you walk in, the kitchen smells like Sundays back home — wood-grilled lamb, simmered peanut sauce, ginger juice steeping on the stove. We've been cooking for the Harlem family since the listing went up.
What you taste at Chez Jacob is exactly what we'd serve at our mother's table. No shortcuts, no compromises.
— The Chez Jacob Family
Senegal's national dish. Saffron rice cooked with red snapper, root vegetables, and our family's spice blend. Served Friday best.
Whole lamb shoulder slow-roasted for 48 hours. Falls apart at the spoon. Reserve a day ahead.
Tender beef simmered in our handmade peanut sauce. The taste of every grandmother's kitchen in West Africa.
Slow-marinated chicken in onion-lemon-mustard sauce. Three days of flavor, one plate.
Whole fish grilled over charcoal, served with cassava couscous and fresh tomato salad.
Made fresh every morning. Spicy, sweet, alive. Pair with everything on the menu.
Chez Jacob is without question the best Senegalese spot in Harlem. The mafé, the dibi, the whole vibe — it's home.
I love this restaurant for traditional Senegalese takeout. They even have attaya — Senegalese tea — while you wait. Hospitality on another level.
The food was so good I went home after and dreamed I was in Senegal. Bring people who love bold flavors.