CARIBBEAN GUYS – Restaurant

A Haitian kitchen on wheels run by chef Raoul, who learned to cook beside his grandmother in Little Haiti, prepping for her fritay nights. The oxtail sits twenty-four hours in epis, his marinade of scallions, garlic, scotch bonnet and tomato, before it ever meets heat. Lobster comes fried or sauteed under onions and peppers. Pwasson gwosel is snapper in sauce, the chef's own favourite. Rice gets real attention: diri djon djon steeped in mushroom broth, diri cole built on pinto beans and freshly grated coconut. Macaroni means penne, ground beef, five cheeses. Private cooking and in-home service are offered too.

Cuisine: Restaurant