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Entrée hits include red snapper: a whole fish crisply fried and curled on a platter like some fisherman's trophy; stewed goat in tomato-based sauce that is strangely reminiscent of pot roast; fried pork chunks, marinated in sour orange juice and a touch of Scotch bonnet peppers; and a grilled half-chicken, touted on the menu as free-range, which is a heckuva huge bird for $12. Plus main dishes come with a tostone disk and choice of white rice with a cup of soupy black beans or the two combined. Snapper is the highest-priced item ($19), with most main courses $15 and below. Top Tap Tap sides include airy malanga fritters and mayi moulen, a peasants' porridge of white cornmeal and red beans. There are great tropical fruit rum cocktails and joyfully vibrant paintings and murals. Since opening the eatery in 1994, owner Katherine Kean, a Haitian documentary filmmaker, has used the space to vigorously promote the cuisine, art, and music of her island's culture.