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Ethipian and Cajun: Weak NYC Cuisines No More?


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Ethipian and Cajun: Weak NYC Cuisines No More?

Jim Leff | Mar 4, 2004 04:58 PM

Does NYC have really good Cajun or Ethiopian yet?

As I recede more and more from the chow world and into the world of handling aggravating exigencies of running a web site, these are two scenes I've utterly lost touch with. My conclusion, from back when I had a life, was that there was no good Cajun or Ethipian in NYC. This opinion dates from around 1998, before I entered my Rip Van Website period.

Since then, I've been dimly aware, via ChowNews and some media articles plus general grapevine, that lots of new contenders have sprung up for both cuisines. I hear postives, but I do not hear raves. So my question is: are they just marginally better than the previous Ethiopian and Cajuns, or have things reached a point where we can honestly say NYC has some pretty good Cajun and Ethiopian?

I mean by picky standards. E.g. I considered every single Ethiopian and Cajun restaurant in the five boroughs to be utter crap as of about 1998. One might deny that, but if, for sake of argument, we could agree on that arbitrary baseline, it'd help me understand what's developed since. So I'm hoping respondents will focus on the newer crop of places, from like the past five years.

I'm hoping for wowee (sp?): both reasonably authentic (insofar as that's meaningful) and very delicious.

If these scenes have not improved, I'll check back in 2010.

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