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This roadhouse, with a glitzy banquet room in back, offers a greatest hits of Haitian cuisine. The entrees are voluminous, well-plated, and exquisitely prepared, and note that there are no appetizers, sides, or desserts. Ambiance means business! Top of the charts is the griot, a confit of pork chunks marinated in citrus and shallots, then fried to crispness in the rendered lard. Though it means simply "vegetables" in French, "legumes" is a splendid cook-up of green leaf vegetables and meat, demonstrating the African underpinnings of Haitian food. The fried chicken is as good as any in Brooklyn, decorated with a few lonely onion rings. All entrees come with an introductory salad and your choice of various combinations of rice and beans.