Here are 6 restaurants to check out during Haitian Restaurant Week in a city near

Haitian Restaurant Week runs until May 24, with participating restaurants spanning multiple cities.

Here are six restaurants to check out during Haitian Restaurant Week 2026.

Rogers Burger — Brooklyn

Photo courtesy of Rogers Burger via Instagram.

Rogers Burger has built a following in Brooklyn by combining Haitian flavors with the fast-casual appeal of classic American comfort food.

Known for its Haitian-inspired burgers and street-food style menu, the restaurant reflects a younger generation of Haitian entrepreneurs experimenting with fusion concepts while keeping familiar flavors at the center. During Haitian Restaurant Week, Rogers Burger plans to feature specialty menu items and promotions highlighting that approach.

Its popularity also speaks to a broader shift in how Haitian cuisine is being marketed to younger diners and non-Haitian audiences.

La Cachette du Coin — Brooklyn

CAPTION: Photo courtesy of La Cachette du Coin.

La Cachette du Coin will serve as one of Haitian Restaurant Week’s main kickoff locations this year, helping launch the two-week celebration in Brooklyn.

The restaurant has become known for its intimate dining atmosphere and elevated presentation of Haitian dishes, drawing both Haitian customers and newcomers interested in Caribbean cuisine. Located on Rogers Avenue, La Cachette du Coin blends neighborhood restaurant culture with a more polished dining experience.

Organizers say the venue reflects Haitian Restaurant Week’s effort to highlight restaurants that preserve traditional flavors while expanding their appeal to wider audiences.

La Perle — Boston

Photo courtesy of La Perle via Instagram.

In Boston, La Perle is helping represent the growing Haitian culinary scene in New England.

The restaurant, led by Chef Valerie, is scheduled to host one of several regional kickoff events tied to Haitian Restaurant Week. Organizers say its inclusion reflects the event’s broader push to spotlight Haitian-owned businesses outside New York and South Florida, where Haitian cuisine has historically received the most attention.

For many Haitian restaurants in cities like Boston, visibility remains a challenge despite long-established Haitian communities in the region.

iLounge — Marietta

Photo courtesy of iLounge.

iLounge reflects the growing presence of Haitian-owned nightlife and dining spaces in Georgia where Caribbean communities have continued expanding in recent years.

The restaurant and lounge combines Haitian and broader Caribbean influences with a social atmosphere centered on music, cocktails and late-night dining. Organizers say its participation in Haitian Restaurant Week highlights how Haitian-owned venues are increasingly positioning themselves as cultural gathering spaces as much as restaurants.

Like many newer Haitian-owned hospitality businesses, iLounge aims to attract a broad audience while still maintaining strong ties to Haitian identity and Caribbean culture.

Its inclusion in this year’s lineup also underscores Haitian Restaurant Week’s broader effort to showcase the range of Haitian culinary experiences emerging across the Diaspora — from traditional family-style restaurants to contemporary lounges and fusion concepts.

Ou La — New Jersey

Chef Duke Estime of Ou La, New Jersey. Photo courtesy of Ou La.

Ou La approaches Haitian cuisine through the lens of contemporary fusion dining, combining Caribbean influences with global techniques and upscale presentation.

The restaurant is co-owned by Haitian immigrants Nagela Duperval, a real estate investor, and Chef Duke Estime, who also owns Estime’s Café in the Colonia section of Woodbridge and the soon-to-open Duke’s Steakhouse in Metuchen.

Chef Duke, a James Beard House Award recipient, has worked at restaurants including The Mark Hotel and Le Malt. At Ou La, he incorporates influences from the Haitian dishes he grew up eating into a menu shaped by international flavors and fine-dining technique.

The restaurant reflects a broader shift among some Haitian restaurateurs who are positioning Haitian cuisine within contemporary dining spaces aimed at audiences beyond the Haitian community alone.

Kizin Creole — Chicago

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Photo courtesy of Kizin Creole.

Kizin Creole has spent more than a decade introducing Haitian cuisine to diners on Chicago’s North Side, where the restaurant has become a gathering place for Haitians and other Caribbean communities in the Midwest.

Opened in 2013 near Evanston, the restaurant describes itself as Chicago’s only Haitian-Caribbean restaurant. Its menu centers traditional Haitian dishes including diri djondjon, black mushroom rice; bouyon, a hearty soup typically eaten on Saturdays; and Soup Joumou, the pumpkin soup closely associated with Haitian independence traditions.

Led by Chef Dan Desir, Kizin Creole has built its identity around authenticity and cultural education as much as dining. The restaurant regularly highlights Haitian art, music and Kreyòl language within the space, positioning itself not only as a restaurant but also as a cultural hub for the Haitian community in the Midwest.

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