You’re walking down 116th Street in Harlem and the smell hits you before you even see the sign. It’s cumin. It’s charred meat. It's something floral and deep that you can’t quite place until you’re inside. Safari Restaurant New York isn’t just another place to grab dinner; it is literally the only Somali restaurant in the entire city. That’s a wild statistic when you think about how many thousands of eateries are crammed into the five boroughs.
People usually flock to Harlem for soul food or maybe some incredible West African jolof, but Somali cuisine? It’s a different beast entirely. It’s a map of history on a plate. You’ve got Italian influences from the colonial era (hello, pasta), alongside spices that feel like they leaped straight off a merchant ship from India or the Middle East. Honestly, if you haven’t tried it, you’re missing a massive piece of the New York food puzzle.
What Most People Get Wrong About Safari Restaurant New York
Most folks walk in expecting "African food" as a monolith. Big mistake. Somalia sits on the Horn of Africa, a massive coastline that made it a global trade hub for centuries. At Safari Restaurant New York, you see this in the Bisbaas. That’s the green hot sauce they put on the table. It’s bright, acidic, and packs a punch, but it’s not just "heat"—it’s a blend of cilantro, green chili, and lime that cuts through the richness of the meat.
The menu is tight. That’s a good thing.
When a kitchen focuses on a few things, they usually nail them. The star of the show is the Lamb Shank (Hilib Ari). It’s slow-cooked until the bone basically slides out if you look at it too hard. It’s seasoned with "Xawaash," which is the Somali version of garam masala—think cumin, coriander, cloves, and turmeric. It’s earthy. It’s comforting. It feels like someone's grandmother spent all day in the kitchen, which, knowing the vibe here, isn't far from the truth.
The Pasta Paradox
Wait, pasta? In a Somali joint?
Yes.
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If you look at the history of the region, Italy occupied parts of Somalia for decades. This left a permanent mark on the diet. At Safari Restaurant New York, the "Federation" is a classic move. It’s basically a plate where you don’t have to choose between the seasoned basmati rice and the spaghetti. You get both. It sounds weird to a Western palate—carb on carb—until you mix the sauce from the goat or lamb into the pasta. Then it makes perfect sense.
The spaghetti isn't served with marinara. It's tossed with peppers, onions, and those deep East African spices. It’s a fusion that happened naturally over generations, not some forced "fusion" concept dreamed up by a corporate chef in a midtown skyscraper.
Why the Location Matters
Harlem has always been a landing pad for the diaspora. Setting up shop on 116th Street was a deliberate move by owner Mona Birjeeb. She wanted a place that felt like home but also served as an embassy for a culture that is often misunderstood or solely associated with conflict in the media.
The space is small. It’s intimate.
The walls are adorned with Somali art and photos that give you a sense of the landscape beyond the headlines. It’s a community hub. You’ll see taxi drivers grabbing a quick bite next to Columbia University students and foodies who trekked from Brooklyn because they saw a clip of the Mango Chicken on TikTok.
- The ambiance isn't white-tablecloth formal.
- It's "pull up a chair and stay a while" casual.
- The service is personal—sometimes slow when it's packed, but always warm.
- The prices? Surprisingly reasonable for the portion sizes you're getting.
Exploring the Flavor Profile of the Horn
Let’s talk about the Mango Chicken. It’s probably the most "approachable" dish for someone intimidated by new spices, but it’s not some sugary takeout dish. It’s savory. The mango provides a thick, velvety base for the sauce without being cloying.
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Then there’s the Malawah. It’s a Somali crepe. You can have it sweet, but at Safari Restaurant New York, it often acts as the vessel for the savory stews. It’s thin, slightly oily in the best way, and has these crispy edges that are addictive.
And you cannot leave without the tea. Somali Chai (Shaah) is a revelation. It’s brewed with cardamom, cinnamon, and ginger. It’s milky and sweet. It’s the perfect palate cleanser after a meal heavy on cumin and garlic. Most regulars don't even look at the dessert menu; they just order the tea and linger.
The Vegan Question
Interestingly, while Somali food is very meat-heavy, Safari Restaurant New York is surprisingly friendly to vegetarians. The Vegetable Curry and the various lentil dishes (like Misir) use the same complex spice blends. You aren't just getting steamed broccoli as an afterthought. You're getting the same depth of flavor, just without the goat.
The Reality of Running the Only Somali Spot in NYC
It isn't easy. Mona Birjeeb has talked in various interviews about the struggle of sourcing specific ingredients and the pressure of representing an entire nation's culinary output in a city as tough as New York. When you're the "only" one, everyone has an opinion.
Some Somali expats come in and say it’s not exactly like their mom’s. Others say it’s the only thing that keeps them from being homesick. That’s the burden of being a pioneer.
New York’s dining scene is notoriously fickle. Places open and close in the blink of an eye. The fact that Safari has carved out a permanent-feeling home in Harlem speaks to the quality. They survived the pandemic, they survived the shifting demographics of the neighborhood, and they’ve done it by staying incredibly consistent.
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How to Get the Most Out of Your Visit
If you’re planning to head up there, don’t just go for dinner on a Saturday night when it’s chaotic. Go for a late lunch.
- Order the Samusa first. They are hand-folded and the pastry is thinner and crunchier than the Indian samosas you might be used to. The beef ones are seasoned with a specific blend of leeks and spices that is just... chef's kiss.
- Ask for extra Bisbaas. Even if you don't think you like spice, just a tiny drop on the rice changes the entire profile of the dish.
- Share everything. The portions are huge. If you go with three people, get the Lamb Shank, the Mango Chicken, and a Fish dish. You’ll get to see the full spectrum of what the kitchen can do.
- Try the Suqaar. It’s small cubes of sautéed meat (beef or chicken) with veggies. It’s the ultimate comfort food.
Final Takeaways for the Hungry Traveler
Safari Restaurant New York is more than a restaurant. It is a cultural outpost. In a city that is rapidly becoming gentrified and filled with "concept" restaurants that feel like they were designed by an algorithm, Safari feels human.
It's messy, it's fragrant, and it's authentic.
It reminds you that New York is at its best when it's a collection of small, brave voices. You don't go here for a quiet, sterilized experience. You go for the roar of the kitchen, the scent of cardamom, and the best lamb you’ve had in years.
Actionable Insights for Your Visit:
Check the hours before you go, as they can sometimes shift on holidays. Take the 2 or 3 train to 116th Street; it’s a short walk from the station. If you’re sensitive to spice, tell the server—Somali heat doesn't creep up on you; it hits you upfront. Finally, bring an appetite. This is not the place for a "light snack." You are there to feast.
Check out their Instagram or website for daily specials, as they sometimes rotate seasonal stews that aren't on the standard printed menu. If you’re hosting a party, their catering trays of rice and lamb are legendary in the neighborhood for a reason. Just make sure to call at least 48 hours in advance for large orders. Enjoy the ride; your taste buds will thank you for the detour.