The neon sign in The Soul Spot’s window beckons passersby with promises of halal soul food, but the menu shows an equally strong focus on the cuisine of the Caribbean. Dishes such as classic fried catfish can be paired with more exotic starters such as fried plantains and oxtails. Among other Southern favorites, chicken and waffles arrive baked, fried, or in barbecue or jerk sauce.
Each entree comes with a choice of two sides and a slice of warm, chewy corn bread, helping soak up the extra juices from plates of curry goat. New York magazine had special praise for the sides and desserts, remarking on the “nicely seasoned collards” and “habit-forming coconut cake.” Guests can choose to chow down in the cheery 25-person dining room, where checkerboard tiles line hot-sauce-orange walls, and can take food to go or have it delivered—a selection of ready-made dishes at the steam table up front allows for quick service.