Continent Brooklyn

"Good nights out begin at Continent. This Caribbean fusion spot inside the lobby of Williamsburg’s Hotel Indigo is first and foremost a restaurant to be seen, probably in a cute outfit while eating crispy-skinned whole snapper and trying not to spill red curry on a velvet chair. Everyone in here appears to have put effort into their looks, which is part of the fun. We once witnessed a photographer approach each table and ask customers if they'd like their photo taken. (No one accepted, but then again, the night was young.) There’s plenty of space for groups—another reason to remember Continent as the first stop of a big night. Whether you sit in the lofty, gold-flower-clad dining room or the second-floor lounge, don’t limit yourself to snacks and drinks. Continent's entrees are more reliable than their sometimes overcooked or under-seasoned appetizers. So go all out with melty oxtail served over lo mein noodles, and crispy-crunchy scotch bonnet fried chicken. You didn’t get all glammed up to take three bites of mediocre food, did you? Food Rundown photo credit: Jillian Lenser Yard Man Oysters We like the combination of slightly bitter callaloo with sweet oysters and a tangle of microgreens. But more salt and more acid would really make it sing. photo credit: Molly Fitzpatrick Tamarind Wings These jerk-marinated wings are a bit overcooked, but we don’t really mind, because the sticky, slightly sour tamarind glaze is complex and delicious. photo credit: Molly Fitzpatrick Scotch Bonnet Fry Chicken The heat from the scotch bonnets is assertive but not overpowering, and the breading has a lovely crunch, but the thyme honey drizzle is our favorite thing on the plate. photo credit: Jillian Lenser Oxtail Lo Mein Continent’s signature Chinese-Jamaican fusion dish makes great use of sweet, tender pulled oxtail. photo credit: Jillian Lenser Fried Whole Snapper When we first saw one of these fish paraded across the restaurant, we were immediately charmed. It comes positioned in a dramatic U-shape, like a freeze-frame of an Olympic high dive. It’s also a pleasure to eat, with crispy skin, juicy flesh, and red coconut curry." - Molly Fitzpatrick