Callaloo

9 years ago today! Come celebrate with us this weekend.

Hamachi Crudo- pineapple chow broth, Fresno chili oil, black lime & chili salt, plantain chip, cilantro oil

Stewed goat baozi with jerk aioli.

Comfort at its finest. One of my favorite Caribbean dishes. Brown stew chicken with a side of Callaloo rice.

Callaloo Crab Dip- Lump crabmeat folded into a silky, coconut-infused emulsion of island callaloo greens, habanero peppers, and melted cheese. Served warm with house-made golden wonton crisps for a delicate, shatteringly crisp finish.

“Misoulet”- 5-spice duck confit, oyster sauce and citrus pepper glaze, lardons, miso braised butter beans

100-hour goat- This is not your Tantie’s curry goat. We started by brining it in a habanero and green seasoning brine for two days, then seared it over charcoal, cooked it confit for 7+ hours, pulled it and pressed it overnight, then roasted the bones and made a goat stock for our coconut milk curry sauce. We are serving this garnished with flash-fried curry leaves and a pepper buss-up.

Good things coming soon! Taking inspiration from a dish