The lamb at this Haitian lunch counter was as tender as we've ever tasted it, and the conch stew had gravy striated with sweet red pepper. So too was the griot exemplary-pork chunks marinated, boiled, and then fried to produce a concentrated porkiness. Deploy the blistering hot sauce, which masquerades as a tiny serving of cabbage slaw. Feeling flush? Get the fried snapper, strewn with onions and peppers and accompanied by a fine creole sauce.
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