The description on their brochure is more suited as a category: "Creole Cuisine", which makes the point that the dishes are more specific to Haiti than to the rest of the Caribbean. It may be the best kept culinary secret in South Florida. Although there are many Haitian restaurants from Miami to West Palm Beach, this one makes the best "Grillot" (pronounced greeyo), a deep fried pork dish that is a step above its Cuban counterpart (as good as that usually is), and miles ahead of anything the Jamaicans make (as good as they always are). It comes with a pickled hot condiment on the side, a welcome, but not essential, addition to the dish). When you get home, you might want to sprinkle some lime juice as well. With that, I suggest you ask for "Riz a Djondjon" ( pronounced du ree djon djon) -- a delicious rice made with a small Haitian wild mushroom that turns the rice black, and gives it a taste completely unique. Once you taste it, you will never forget.
It is worth saying that, although you may choose to eat at a table, this restaurant is essentially a take-out place. That being the case, I would suggest not ordering the salad that comes with the Grillot. Although an excellent salad, it tends to be wilted by the time you get home. By the same token, the fried plaintains tend to be heavily saturated with oil and too heavy when you get to it at your place. So, best to skip that as well.
But just remember -- this is a best kept secret. Let's try to keep it that way. read more