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Order this restaurant’s top-selling items.
Pineapple, coconut, butter, and love.
Developed duck egg, assorted herbs, salt, pepper, and lime juice.
The hallmark street treat of Salvador Brazil. Fluffy fritters made from peeled, black eyed peas. Gently fried in red palm oil. Split and stuffed with vatapá, a spicy, complex mixture of prawns, cashews, and spice.
Crispy fried, marinated chicken hearts, garlic, and scallion. Served with rice wine and chili oil dipping sauce.
Kale, shredded carrot, lime, pomegranate dressing, shattered dates, feta, and toasted almonds.
Crispy rice salad with crispy fried curry rice, samoo (house fermented pork sausage), peanuts, betel leaf, shallot, mint, coriander, fried chili, lime juice, and fish sauce.
Crispy fried brussels sprouts, coconut and garlic chutney, peanut satay, and sweet chili dipping sauce.
Demi baguette, house smoked pork shoulder, ham, house pickle, aioli, dijon, and swiss cheese.
Jerk Glaze and cilantro.
Sweet Hungarian paprika, sour cream, caramelized onion, and fresh dill. Topped with crispy fried onions and green peppers.
Rich seafood curry, egg noodle, caramelized coconut cream, prawn, fish balls, quail egg, sambal, red pepper, and rau ram.
Green szechuan peppercorn, fish sauce, lime, chile, basil, mint, and thai chili.
Slow roasted goat, caribbean spice, ginger, coconut, and pineapple cornbread.
Chicken breast, masala, lime, and cilantro served in a Pullman bread bowl.
Garlic plantain mash with bacon, pulled smoked chicken, sofrito sauce, and blistered peppers and onions.
Three skewers of prawn, whitefish, lime leaf, galangal, and spice “wrapped around” lemongrass and grilled. Served with Indonesian sambal matah.
Traditional jerk marinated half chicken. Slow smoked over imported Jamaican Pimento Wood. Allspice and bay leaves. Served with black bean dirty rice. (Please allow 25 minutes for cooking)
(Requires 25 minutes advance notice)
Panko breaded pork loin sandwich. Crustless white bread, tonkatsu sauce, kewpie mayonnaise, and spicy togarashi fries.