Authentic Haitian, made like home

Bongou Lakay started the way most good food does — around a family table. Sunday afternoons meant a kitchen full of griot, rice and beans, legume, and the smell of epis filling the house while neighbors drifted in and out.

We brought that table to the street. Every dish on our truck is cooked fresh, in small batches, with the same spices and the same patience it has always taken. No shortcuts, no pre-made — just real Haitian food the way it is supposed to taste.

Saturdays we make Bouyon. Sundays we make Joumou — the soup of Haitian independence — starting early in the morning. Friday and Saturday nights are Fritay nights. And every day, there is something honest and hot coming off the grill.

Bon manje, bon sèvis, bon jan lakay.