"Served on a whirl of ruby sorrel and electric green chive oil, the hamachi crudo at Mango Bay is one of the prettiest things we’ve eaten recently. Inside a Fort Greene brownstone, this restaurant makes Afro-Caribbean food that’s as vibrant on the plate as it is on the palate. And though it’s an elegant space, with cane-backed chairs and pea-green banquettes, it’s not too formal: you may spot the bartender dance-shaking your London Chase cocktail, made with clarified rhum agricole and black tea, to the beat of “Party All the Time.” The ackee and saltfish egg rolls with a punchy scotch bonnet aioli are very good, but prioritize the goat puff pastry to start. If this thing were a passed hors d'oeuvre at a wedding, we’d tackle the bride’s grandmother for the last one. photo credit: Molly Fitzpatrick photo credit: Molly Fitzpatrick photo credit: Molly Fitzpatrick photo credit: Molly Fitzpatrick" - Molly Fitzpatrick
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