East Austin, Austin · restaurant
Named after Guyana’s national bird, this Afro-Caribbean spot moves between Jamaican, Guyanese, and broader Caribbean cooking with zero interest in staying in one lane. The wild boar pepperpot (slow-cooked in thick cassareep broth with heavy ginger) is a signature for a reason, while sour orange ceviche on housemade taro chips is the table’s automatic first order. Add hip-hop on the speakers, cocktails built around agricole rum, and enough range on the menu to justify a second visit the same week.
Half heritage chicken with Pickapeppa sauce—smoky, spiced, done right.
Sour orange-cured fish with peanuts, sweet peppers, on housemade taro chips.
Charred shrimp with fresh papaya, smoked chili and a bright green herb sauce
Slow-cooked wild boar in cassareep broth with orange peel and ginger.
Fresh fish ceviche with sour orange, sweet peppers, peanuts and housemade taro chips