Sneak preview

I can’t tell you many details just yet, but there’s something big and pizza-shaped coming up on Dakar’s horizon. We were recently invited to a pre-launch menu sampling, and that’s pretty much all we’ve talked about since then.

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What I can tell you is this:  there’s a wood-burning brick oven, absolutely amazing pains au levain made from organic whole wheat and camut flours imported from France and sourdough pizzas topped with buffalo mozzarella and goat cheeses, homemade lamb sausage, caramelized onions, fresh herbs and vegetables from Castor… Unbelievable. We sampled four different kinds (plus a dessert pizza) and each one was just phenomenal. I’ve only had pizza this incredible once in my life – and I can assure you it was not in Dakar

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Keep checking back and I’ll share the full scoop (slice?) as soon as they are ready to launch. (Well, let me be honest… I’ll probably place my own order first and then blog the info!)

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  1. I can’t believe that is in Dakar. All the exercising I’m doing to going to be ruin by eating good food lol, definitely would love a full review when they open. Me and the kids have have pizza night every Friday here in VA but my little one is like, “Do Senegal know how to make Papa John’s pizza???” LOL

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