Imagine my delight when business took me near Madison Square Garden around lunchtime, giving me a chance to finally try one of the West African steam-table places Wilfrid so enjoys.
I expected the food to be rib-sticking and flavorful (if gloppy). What I wasn't expecting was for one of the things I had to be best-in-category. But the broiled(?) goat chops and ribs were one of the best goat dishes I've had in the City. Amazingly, the meat was well butchered and of good quality: no bone shards, no gristle. It was subtly spiced and tasted just fantastic.
Everything else was merely delicious.
NOTE TO WILF: I'm pretty sure the "ham hock" is cow foot.