Time Out says
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Grandchamps provides a spacious dining room, warmed up by yellow ceramic tiles that line the walls. It’s a hybrid of a restaurant and street fairs and sells some of the ingredients found in its dishes. Chef Shawn Brockman channels his mother-in-law’s homestyle cooking, serving some of the tastiest, crispy-on-the-outside, miraculously juicy griot (fried cubes of pork), as well as a number of Haitian classics converted into sandwich form. Just promise us you won’t leave until you try the pain potate, which is a coconut-y sweet potato bread pudding. So good.
197 Patchen Ave
|Cross street:||between Hancock and Halsey Sts|
|Transport:||Subway: J, Z to Gates Ave; A, C to Utica Ave|
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