01
Griot with pikliz
Pork shoulder marinated in sour orange and epis, braised, then fried crisp. Served with pikliz and bannann peze.
$26
About
Cooked the way Grann taught us.
Chef Jean-Robert grew up in his grandmother's kitchen in Jacmel. At Lakou he cooks the same dishes, the same way: pork marinated overnight in sour orange, rice dark with djon djon, epis made fresh every morning.
The word lakou means the shared yard where families gather. That's the idea here.
- Epis made in-house every morning
- Sour orange from a grower in Homestead
- Rum list of 40 Haitian and Caribbean bottles
