Fodor's Expert Review Bohemian

In a residential neighborhood to the south, this tiny, threadbare restaurant is making all the right noises with its global-Bengali cuisine. The menu, created by Chef Joy Bannerjee, takes the best and most unique ingredients and flavors of Bengali cuisine, and gives them a contemporary twist. So, crabcakes come with mustard sauce and are baked with local greens in small clay saucers, river prawns are simmered in a coconut gravy with grapes, and desserts are delicately flavored with gondhoraj, a close cousin of the Kaffir lime used in Thai dishes. The restaurant is packed on most days, so book ahead.