"This restaurant inside a Fort Greene brownstone makes Afro-Caribbean food that’s as vibrant on the plate as it is on the palate—like a hamachi crudo served on a whirl of ruby sorrel and electric green chive oil. 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 clarified rhum agricole cocktail 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. If this thing were a passed hors d'oeuvre at a wedding, we’d tackle the bride’s grandmother for the last one." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah, bryan kim, bryan kim, molly fitzpatrick, bryan kim, sonal shah, bryan kim, molly fitzpatrick, will hartman, will hartman, bryan kim, willa moore, willa moore, will hartman, sonal shah, w
