Fodor's Expert Review Papa Zouk

Who would have thought that two jovial globe-trotting German gents could create a classic Caribbean hangout? But the madras tablecloths, straw lamps, fishnets festooned with Christmas lights, painted bottles of homemade hot sauces, art naïf, colorful island clientele, and lilting rhythms on the sound system justify the name (zouk is a sultry musical stew of soul and calypso). Seafood is king, from butterfish to Barbudan snapper, served either deep-fried or steamed with a choice of such sauces as guava-pepper teriyaki or tomato-basil-coriander. Tangy Caribbean bouillabaisse with garlicky Parmesan mayonnaise and the tapas platter are specialties, as are the knockout rum ti' punches. Finish dinner with a snifter of aged rum: the tiny, Pollock-style hand-painted bar once held 250 varieties, many of which were lost in a 2014 fire. But rum fan(atic)s contributed over 100 bottles for its reopening, and co-owner Bert Kirchner salvaged what he could from the ashes and created a very special house blend in a barrel.