Zest's Caribbean foundation is on display here in a pristine fish dip, whose main ingredient changes as availability dictates. It typically includes homemade garlic aioli, rémoulade, and a "woo" sauce made with Scotch bonnet peppers, carrots, and vinegar. The result, whether it be made with corvina or swordfish, quickly disappears in the clutches of fried plantain chips. Cobia makes for a pleasant, refreshing midday ceviche that's roughly chopped and tossed with ginger, coconut milk, and shreds of green mango. Lentil curry is accompanied by house-made pita, and octopus curry with an intoxicating pilau — a rice dish similar to pilaf — takes on a special richness thanks to chunks of roasted cashews. Read our full review.