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.