The opening-day menu at Eat Offbeat — a brand new restaurant commanding a prime spot near the western entrance of Chelsea Market — included Jollof Rice and Chicken Yassa prepared by Chef Mariama of Senegal, Katarica Curry and Dhal made by Chef Shanthini of Sri Lanka and Tahini Roasted Vegetables courtesy of Chef Diaa, a refugee from Syria.
"We are a team of refugees and immigrants from around the world with a passion for cooking," Eat Offbeat's co-founder and CEO Manal Kahi told Gothamist. "We love food, and we love sharing food, and we love sharing our culture through food." "For the past seven years we've had an incredible level of support from our NYC customers, and we knew we were welcome," she said. "But now with this restaurant we feel like not only are we welcome, but now we're also a part of the basic fabric of the city" — and one fully on display for visitors from all over the world to see.Eat Offbeat is a counter-service restaurant, and the menu is set up build-a-bowl style.
"Each dish is done by the chef who is from that country, so it's really representative of their own take on the recipe. It's authentic in that way," said Kahi. "For us, we don't pretend that we are giving you, like,authentic jollof rice for all of Senegal, it's Chef Mariama's take on jollof rice. So it's all very personal. It's as if they were cooking for their families, except now it's a much, much more extended family.
Amazing food!!!