For a haitian restaurant they had pretty much everything on their menu that we ordered, which is rare for our haitian restaurants. I'm haitian, so I'm going to be a bit harsh but reasonably so, so buckle up!
I didn't like how they were charging for the snapper. They can't give me a straight answer for how they determine what size fish is considered $30 vs the up to the $55 fish so that was a deal breaker for me. Our haitian restaurants need to have standards for how they price their fish and know what size range gets a lower price vs middle price vs higher price range.
Another note, we need to work on bettering customer service and actually pay attention to in coming customers and not just ignoring them until it's convenient to pay attention, or, at least communicate that you acknowledge me as a customer and that you'll be right with me in a moment and actually come back to me.
One of the guys did finally acknowledge us (my brother and me) and he did his best to explain the menu and all that was included so that, I greatly appreciated, but I didn't like the avoidance giving the standard size per price range for fish or for other ingredients I asked about, so I could make a decision on what I would be willing to spend on. because of that, plus the time they said it would take to prep the fish which was over 30 minutes, I was disinterested and just bought the basic foods I already know Haitians can prepare faster and are more common to eat.
The embiance of the restaurant has improved, they renovated some things so it looked nicer but could work on some finesse still. I didn't like the table blocking the entrance to the restaurant. It was awkward and uncomfortable. I liked it better when the 1st door leading to the bar was opened for taking orders because it felt more welcoming that way and easier to get attention.
The food was good, the boulettes (meatballs ) were regular, not bad but not that exciting either. The piklis was too vinegary too much vinegar so I didn't like it much. The djondjon rice (mushroom rice) really good, zepina ( spinach) !
And macaroni was ok but not as exciting as I'm used to haitian style macaroni to be. The salmon was ok, a little overcooked ( I would suggest grilling it for a short time so it's crispy outside and juicy inside then pour the sauce on top rather than steam it, or steam it for very little so its not dry on the inside because salmon doesn't take too long to cook when done right) .
What else, at the end, they were nice but I just felt the beginning intro could have been better in terms of acknowledgement.
I know this was a lot of info but I truly believe in the potential of the restaurant and being that haitian restaurants don't get a good reputation in service, these are some pointers that can be worked on to attract more attention and be busier and more prosperous.