The short bill of fare is half Italian, half Ivoirian. The chef, who speaks English, French, some Spanish, and at least one language of his native Ivory Coast, is not a natural-born pizzaiolo, judging by the looks of the dollar slices, but these are by far his best-selling menu item, based on observations during 20 minutes at a seat by the window. (Inside tiny Pizza & French Taste, all the seats are by the window.)
Have some chicken instead. If the slow-cooked, piquant sauce kedjenou hasn't been set out on the steam table, spice-rubbed baked chicken ($5) will do splendidly. As shown, it's served over attieke (ah-Chek-ay), a couscous-like, starchy side dish that's made from fermented cassava, and that sets off the flavors of the chicken much better than plain old white rice. Mind your way around the salty Maggi cubes (not shown, but available on request) and the mustard yellow hot sauce (lurking at upper left), but enjoy what seems to be a tomato "salsa" of some sort. It's terrific, too.
Pizza & French Taste
2021 Lexington Ave. (122nd-123rd Sts.), Manhattan