"While nabbing a seat at Kann can be tricky, Gregory Gourdet’s companion cocktail lounge — a sexy, subterranean bar just around the corner — is a much easier get. The food here is more pan-Caribbean, with things like Trinidadian doubles and Jamaican curry chicken; crudos arrive with salsa macha and blood orange, and pork belly gets a trio of tamarind barbecue sauce, cane syrup, and avocado salsa. Cocktails — alcoholic and not — use a swath of ingredients from Latin America and the Caribbean, as well." - Sararosa Davies, Eater Staff
Zach Lewis
