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This slightly upscale place still serves lambi, the fricasseed conch generally conceded to be the national dish, which has been in short supply in Haitian restaurants lately. The red-sauced crustacean is indeed impressive, flecked with peppers and onions and tender as all get out. Cabrit, too, excels-goat tidbits yanked from the bone and fried like confit-as does poisson grand sel, a red snapper rubbed with sea salt and steamed. Entrées arrive with rice and peas and rounds of twice-fried plantain. The "don't miss" starter is the oblong yautia fritter known as akra, reminding you of the African antecedents of Creole cooking.
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