This personable roti shop and restaurant occupies the ground floor of a wood-framed building, and it packs quite a lot into one little room.
On weekends a music vendor, doubling as a deejay, may colonize one corner, and the line of customers often winds nearly to the door. Many have their eyes on another weekend-only attraction, the Maracas-style bake and shark ($9). Despite the moniker, this iconic Trinidadian dish uses fried bread to envelop fried fish and an elaborate combination of dressings — love the pineapple — that name-checks the island's celebrated Maracas Beach. The pale chunks of fish are mild-tasting and light; the sandwich as a whole is easily hefty enough to share.
Previously: The house-baked hops bread resembles a firmer, yeastier burger bun. Many fillings are served only at breakfast (I still haven't tried the corned mutton); salt fish (shown, $3.50 at the time) is available all day. You'll want some sauce to wet it down.
110-02 Liberty Ave. (at 110th St.), Richmond Hill, Queens