I must say, the Crispy Plantains paired with the Fried Goat Tassot were fried to perfection. They weren’t too greasy, and the goat, especially, remained moist and tender while still having a nice crust on the outside. As for the plantains, they were still light and crispy with a satisfying bite to them. The Pikliz, however, surprised me the most as it not only served as the star in balancing the heaviness of the meal, but I was able to taste and feel the heat of the scotch bonnet without it being too spicy or overwhelming. The Sweet White Potato was a delicious, hearty side that’s both tender and soft, reminiscent of yellow yam without being too hard, mushy, or stringy, if you know what I mean. The Baked Macaroni (Contains Dairy) was a hit, with the pasta’s texture having a springiness to it and the boldness of the sharp cheddar and four other cheeses making it a true showstopper. The Key Lime Pie was rich and decadent, allowing one to taste the complexity of the lime juice, lemon, and vanilla with every bite. The graham crust was also rich and buttery, with notes of nutmeg and honey throughout. Last but certainly not least, the Fresh Cold Pressed Juice was truly refreshing. I ordered two variants of the juice, one made with Beets, Celery, Carrots, and Ginger; while the other, my favorite, was the Fresh Soursop Juice, which together was just what I needed to help wash everything down. A perfect 10 out of 10 in my book for the authenticity of Haitian Cuisine powered by classic French techniques, while still retaining originality and a world of flavor. I will definitely recommend it to anyone, whether they’re new or familiar with Haitian Cuisine.
