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This venue is closed.

Since Robina White and John Cato first opened it in late 2006, the Coral Café has been a cheery outpost on a long-frayed strip of Bay Street, with a bright-blue sign and oversize chrome and neon-aqua clock that beckons through the picture windows. Jars of homemade cookies and sugar-coated tamarind balls line the blond-wood counter; rich-scented curry, simmering chicken, and callaloo—a Trinidadian stew of spinach, okra, pumpkin, and coconut milk—make your stomach grumble in happy anticipation. A shingled faux roof above the open-kitchen window borrows the look of a beach hut. Beyond the slow-cooked, tender chicken, oxtail, and goat dishes, there’s also rare-in-these-parts vegetarian and vegan fare, such as vegetable roti and fairly mild jerk tofu. A great juice bar and smoothie selection round out the healthy, something-for-everyone menu. — Amy Zavatto

Vegetable roti, $8; curry chicken, $10; callaloo, $10