"There is an ace lineup of sips here, where the Caribbean fare by ex-Maydān duo (Gerald Addison and Chris Morgan) and Jamaican-born Chef Nico Leslie is spot on. Red snapper escovitch was a recent highpoint—perfectly tart from the marinade that permeated its crisp skin. Rice and peas are wonderful for spicy sauce mopping; while collards get a gulp of coconut milk to offset the heat." - The MICHELIN Guide
