Ten thousand vintage vinyl records greet you at Apt 4B, as does a state-of-the-art McIntosh sound system, the perfect example of how the restaurant blends “the best of then and now,” says executive chef Dayana Joseph. Additional touches such as a mix of modern and vintage flatware, dining chairs, and more bring the concept full circle.

Most importantly, of course, is the food, which Joseph, a Haitian, describes as modern Caribbean. “That means a use of traditional ingredients married with modern techniques found in gastronomy and fine dining,” she says, “such as reverse spherification, dehydration, and fermentation.” A hallmark of Caribbean cuisine is the concept of cooking nose to tail: Joseph braises her oxtails for three hours with mirepoix, fresh herbs, scallion, ground round spices, and Scotch bonnet peppers. 

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