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Top Chef alumni and St. Lucia native Nina Compton’s tasty culinary tricks blend Caribbean, French, Italian, and Creole influences into James Beard award–winning dishes that are just exotic enough: deeply flavored, wonderfully textured curried goat with sweet plantain gnocchi; perfectly jerked crisped local drum with lush caramelized sunchokes; island-inflected hot fried chicken. At the commodious bar, munch on seasoned corn and pig's ears with spiked aioli (c’mon, try ‘em) while sipping shimmery, beautifully balanced drinks. Stellar lighting, blue highlights, and the dotted bunny logo help update the lively room’s warehouse-y bones (huge windows, weathered wood and brick), though it suffers on the noise front thanks to those hard surfaces and its shared space with the Old No. 77 Hotel lobby.