This dark, twinkly room is all about relaxing under the glow of its neon sign and hum of loud Caribbean music. The name is based on co-owner Roland Jean’s penchant for making drinks in the corner of the bar with a bottle of rum, some Coca-Cola, ice and limes. Start with accra, dumplings of fried malanga (that root vegetable resembling a furry yam). Plates of rice and beans with oxtail or griot (Haitian slow-cooked pork) make for rich meals, accompanied by fried plantains. Jars of pikliz sit on each table. The spicy pickled carrot and cabbage cuts through the fat and booze of the night.
