Grandchamps

Grandchamps provides a spacious dining room, warmed up by yellow ceramic tiles that line the walls. It’s a hybrid of a restaurant and street fairs and sells some of the ingredients found in its dishes. Chef Shawn Brockman channels his mother-in-law’s homestyle cooking, serving some of the tastiest, crispy-on-the-outside, miraculously juicy griot (fried cubes of pork), as well as a number of Haitian classics converted into sandwich form. Just promise us you won’t leave until you try the pain potate, which is a coconut-y sweet potato bread pudding. So good.