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By JEFFREY WELLS
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BARBECUE FROM AFAR Braai is a South African term for barbecue, and it is also the name of a restaurant scheduled to open on Saturday in Hell’s Kitchen (329 W. 51st St., between Eighth and Ninth avenues, 212-315-3315). One focus will be specialty meats: The owners, who also run Xai Xai Winebar on the same block, are working on getting South African springbok, a type of antelope, for the menu. But in the meantime, they are featuring ostrich, as well as South African lobster tails and prawns.
By JEFFREY WELLS
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By JENNIFER DOHERTY
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By DAVID MASTIO
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By MARIE POHL
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By CAROLINE DOWNEY
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By A.R. HOFFMAN
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By LUKE FUNK
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By MATTHEW RICE
|BARBECUE FROM AFAR Braai is a South African term for barbecue, and it is also the name of a restaurant scheduled to open on Saturday in Hell’s Kitchen (329 W. 51st St., between Eighth and Ninth avenues, 212-315-3315). One focus will be specialty meats: The owners, who also run Xai Xai Winebar on the same block, are working on getting South African springbok, a type of antelope, for the menu. But in the meantime, they are featuring ostrich, as well as South African lobster tails and prawns.
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