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When Mango Bay opened in October 2024, it gave us a window into the islands of the Caribbean. But the window quickly shut, as did the restaurant, as they waited on the approval of a liquor license. As of last week, the restaurant reopened its doors, allowing New Yorkers to plan their escape to the islands, this time, just a train ride away.
Spread across two floors of a brownstone in Fort Greene, the interior of Mango Bay invokes a sense of the islands. Green leather booths, wicker chairs and a floral wallpaper decorate the space, tied together with a mural from resident artist OlaDapo The Vinci that overlooks it all. Climbing the winding staircase to the second floor, you’ll find an homage to figures found across the diaspora, from Bob Marley to a street sign honoring the 35th anniversary of Spike Lee’s Do The Right Thing mounted on the wall.
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Previously cooking in the kitchens of Essential by Christophe and Manhatta, executive chef London Chase takes us through his Afro-Caribbean heritage. Starters include Ackee and Saltfish Egg Rolls with callaloo and scotch bonnets wrapped inside and puffy pastries topped with curried lamb. The classic Braised Oxtail with rice and peas gets an elevated eye with a coconut foam and the jerked Bush Fowl is balanced with a mango bay sauce. Selections from the sea also appear here, namely the “Swimmas,” a broiled branzino garnished with heirloom tomatoes, charred asparagus and chive oil. Fusing flavors of both islands, the Caribbeans and New York, that is, comes the Jerk Burger with a bright pineapple bacon jam and a three pepper cheese that oozes from under the bun.
And now that liquor is a go, bartender Shamah Levy is bringing his Caribbean heritage to the glass. Take the Calypso Fashioned. Here, Hennessy is fat-washed with plantains before being stirred with miso and bitters. The hibiscus flower, most often associated with sorrel, is also on the menu, but this time infused with chiles for a spiced tequila and mezcal cocktail. And if you want to say a cheers to the chef for a meal well done, you can drink like him by ordering The London Chase made with two types of rum, lemon and black tea.
But beyond what’s on the plate and the glass, the mission of Mango Bay remains: to build community. The prawns, for example, are stewed in suya sourced from the fast-casual West African restaurant, Brooklyn Suya. Throughout the year, the restaurant hosts the cultural hang, Sunday Suppers. Centered around a three-course meal cooked from chef Chase, the evening showcases works from various artists set to live music.
So next time you are in Fort Greene, make a visit to Mango Bay, where culture, community and food combine.