"In September, Haitian cart Tap Tap expanded into a full restaurant where owner Dieuson Alix’s warm hospitality can be felt whenever he leaves the kitchen (he shares cooking duties with his mother). To start, an order of bannann peze — fried plantains shaped into little cups cradling griot or shrimp and spicy pikliz — is a good shareable option for the table. Entrees like grilled snapper come with legume, a comforting mixed mashed vegetable dish, and mushroom-infused black rice studded with lima beans." - Paolo Bicchieri
Janey Wong/Eater Portland
