Mango Bay

"For ackee and saltfish eggrolls, jerk chicken, rasta pasta, and a whole menu of Afro-Caribbean food in Fort Greene, there’s Mango Bay. The restaurant is housed across two floors of a brownstone, in a tavern-like space. They’ve been hosting Sunday Supper events for awhile—the next one is on January 12." - will hartman, bryan kim

"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

"A recently opened Caribbean restaurant in Fort Greene from London Chase, known for its fusion of Caribbean flavors with high-style dining." - Melissa McCart

"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

"A nascent business in Fort Greene with a Caribbean take on the takeout classic eggroll, made with ackee and saltfish, served with scotch bonnet aioli." - Eater Staff