Dawa’s bakes love into every bite of its seasonal American meets Tibetan and Nepalese food in Woodside, Queens. What better place to spark a fire with someone you are enamored with or hope to like a lot? Chef and co-owner Dawa started the restaurant with her father to make “authentic Himalayan tribal cuisine” using locally farmed ingredients in a warm and environmentally conscious setting.
The New York Times recommends the Gyuma black sausage served with the Tibetan hot sauce, sepen, which the reviewer called “as pure an expression of raw chile power as I’ve known.” You might also notice details like the ceramic plates and natural approach to farm-to-table dining. Read More