Chez Lama Haitian Cuisine, Lavergne

Growing up in Haiti, Lamartine Alvarez learned everything he knows about cooking from his mother, who taught at a nearby culinary school. Today, he shares that extensive knowledge, along with the unique flavors of Haitian food, with diners at Chez Lama Haitian Cuisine. Read on to learn more about a few of his can't-miss offerings:

• Appetizer: roast-beef sliders cooked slowly with a signature dry rub
• Entree: a skinless chicken quarter that's soaked in lime brine, marinated in Haitian epis seasoning, and baked until tender
• Dessert: bonbon sirop—cake-like wafers infused with fresh cinnamon, ginger, and nutmeg and served with homemade orange syrup