This beefy stew gets starchy calories from a plate of white rice and oomph from a pepper; the namesake ingredient is something of a puzzle.
I don't believe it's potato, even though sauce "feuille patate" ($10) is literally made from "potato leaf." Many of the above-ground parts of that plant are poisonous; to boot, it's not an African commercial crop. But the term is common enough in the cuisine of Guinea, which borders Côte d'Ivoire, and I took it on faith that sweet potato leaf, or something equally innocuous, was the foundation for the sauce.
I also trust that in a 24-hour cabbie hangout, the vibrating massage chair sees some action. During the first half of the afternoon's football match, which I watched with a dozen Ivoirians, the chair sat silent under the flatscreen — but then, I left before the late-afternoon shift change.
New Ivoire Restaurant
76 East 119th St. (Park-Madison Aves.)