I always thought it was funny to see restaurants called ""chef driven"" or ""chef owned and operated"" about lavish million dollar hotspots when you can say the same for this tiny little hole in the wall. Harry Singh may have had to move his restaurant to many different spots in town, but thank goodness he always opens up. He's bold enough to put his name right on the front and for good reason; his food is fantastic! My personal favorite is the goat curry. Just tons and tons of goat meat stewed until tender. Milder than lamb, pleasantly gamier than beef, mixed with a ton of vegetables that are obviously added later during cooking. The carrots are perfectly cooked through, never mushy, the cabbage with enough bite (and minus the stinkiness), signaling that it had been just slightly underdone, which is exactly how I like most of my vegetables. The curry is sitting atop a pile of fluffy rice, and though it seems a bit pricey at $16.95, I dare you to finish that entire plate by yourself. If that's a little beyond your budget, try the goat roti, the same curry wrapped up in their tender chewy roti-dhalpourrie (flat bread), a steal at only $9.95.
Pros: Awesome food and lots of it, Friendly staff
Cons: It's kind of a homely place...