Great doubles and roti. Flavor was great. The curry had kick and was flavorful. Everything was packaged well.

I can't say enough about this life changing sandwich- Bake and Shark. I encountered a codfish version at the Queens night fair and had to get the real thing. Sometimes you get lucky and on accident, pick the perfect spot at the perfect time. This is apparently a renowned place in Ozone Park, even though I found it at random by Gmapping Trini food. It's at the end of the Lefferts/Ozone Park A. It's worth the trip. As we were hovering at the entrance, obviously confused, a bake and shark ambassador, aka an outgoing customer in the line, told us exactly what to do: Bake and Shark needs to go to the right and pay first because, reasons, and for doubles and other foods, you wait in the longer line. Don't worry, the line moves quickly because everyone is chatty. My friend was thrilled to finally be able to have a discussion about cricket with other expats, and every single person inside was so happy and friendly, even though we were obviously 'tourists' treading in a beloved neighborhood spot. Our ambassador instructed us on these tips: 1)add codfish to the doubles. 2) get the bake and shark DRESSED, aka load it up with everything. The shark came with so much extra on it that the lady had trouble wrapping it. A slice of fresh pineapple! This was the best addition, along with tamarind sauce and some sort of slaw. It was a symphony of flavors and textures. Know that even wrapped and cut in half, this meal is messy. You're just going to have to forget any appearance of looking like you are calmly eating here, this is pure hedonism. Go with it. Get plenty of napkins. Get sorrel drink, or Caribbean sodas. Try it all, it's all good. NOTE WELL: bake and shark is only available on weekends, and is about $20, due to the rarity of the fish. Doubles are something like $5. Cash and card accepted. There is no seating area, but the door host will direct you to a small concrete triangle a few blocks away where you can sit, surrounded by pigeons and traffic. It doesn't matter. It's all about enjoying the food. Find a place to sit, because this is not the usual NYC walk and eat. Bake and Shark demands concentration! About the shark: excellent tasting fish, prepared well, so no odor. It's just like fried white fish but just slightly better. Try it once or many, many times, as I plan to do.

Listen regardless of where you are from or who you are this place has it, a bit of everything just be prepared to spend ya money..... Because you would want to take a piece of everything back with you. Service is quick food is good and portions are acceptable .

My husband and I love this place. We usually order their roti (buss up) because I make curry pumpkin shrimp at home, but when I don't, that's what we order from here. Also, their double tamarind and oxtail are delicious.

I came here along with my daughter after hearing so many great things about this place. It must have been ment to be because when I got there I found parking right away. Parking is very difficult in this area. The line was very, very long we were on line for about an hour this place is hectic. There's so many workers taking orders but it seems they have a flow in some sort of a way. When you order you have to pay attention to who is making your order and when they put it to the front. The one thing that I can say that bothered me after ordering is I had to go to the register and pay for my bake and shark then go back into the line to oder it. When I say it's like standing on top of each other it's very frustrating. My daughter was very upset until she got to eat her food. We ordered the bale and shark the original way they make it with all of the sauces and spices and it was AMAZING. This was my first time having this dish and it is worth all of the hype put behind it! We also had doubles with shrimp I thought this would have been a lot better it tasted more like a potato than anything I wasn't really a fan of this. Roti with boneless chicken and no potato's this was for my daughter and she enjoyed it. The portions are big so this dish could very well have been shared. Roti with shrimp and potato's was for me now she did give us the wrong roti however it was fine next time I'll make sure we get the right one. This was good also I'm not much of a curry person but this wasn't overwhelming so it was good. Curry goat with the roti on the side which was for my friend and he enjoyed it. This entire experience was really good and I would come again.

Highly recommended spot by my Caribbean friends and it was a lovely experience. They told me the meat was halal so I happily had a regular double and then tried one with goat and one with chicken curry - added tamarind and cucumber to each because it was my first time. Loved the soda selection and traditional desserts! I want to come back and have a place of rice and goat curry and cassava. Never had doubles before and as a Pakistani I've had puri and this was a nice meal to try from a sister culture!

This place is a must go back for sure. The line was all the way to the door. The line moves fast. Be ready to place your order. The folks behind the counter are super fast and super generous with their portions. Everything is so good here. The only thing I'd recommend is asking for the bake and shark to be spicy and not sweet. I didn't grow up eating it with pineapple in Trinidad so it was a bit of a surprise. I tried it only because it was how they usually serve it here at the restaurant. Next time I'd omit the pineapple and sweet sauce. Their goat roti is so good. Don't forget to get one. I wish I had a bigger stomach. *sigh*

I've wanted to try Trinciti for the longest time, and was finally able to swing by on a Sunday afternoon on my way back from JFK. It is about 15 minutes away from the airport, so I think I've found my new favorite first post-flight pitstop. The shop is very busy on weekends, and can be a little intimidating but here are some things to note: - Upon entry, there will be three lines. On your right is the longest and that is the line for doubles and everything else. On the left is the line for pickup orders from either online or on the phone. The line in the middle is where the cash registers are, and that line is specifically for the bake and shark which is only offered on the weekends. You pay first for the bake and shark and receive a ticket, which you will give to the sandwich maker, who is situated next to the registers. - The lines can get a little muddled towards the counter so definitely have in mind what you want to order. I personally loved the doubles (order it with all the sauces and chutneys) and saw a lot of people ordering them in bulk. I also saw a lot of people ordering curries as well and I believe you can order it with either rice or roti (called a buss up). A lot of customers are regulars so don't be afraid to ask for recommendations. But also, don't hold up the line with too many questions. - They have housemade drinks at the register with flavors like mauby and sorrel ($5). Personally, I found the sorrel drink to be too sweet for me, and I didn't like the strong cinnamon flavor as I prefer mine to be spiced with ginger and cloves. Along with the sorrel drink, I also ordered the bake and shark ($18), a shrimp doubles ($4), and an aloo/potato doubles ($3). The bake and shark gets its name from the fried flatbread (bake) and the filling (shark). It was an absolute behemoth of a sandwich, with fried shark filets smothered in a medley of spicy, sweet, herbaceous sauces. The bake and shark was also topped with cucumber, slaw, lettuce, tomato, and a slice of pineapple to really emphasize the freshness and texture of the sandwich. I loved the pineapple as I thought it really highlighted the sandwich's tropical roots. The two doubles (named because it is assembled with two pieces of fried bara dough) were also excellent though I did like the shrimp one more because of the curry flavor. The dough is so soft and soaks up a lot of the stewed chana/chickpea. There was also a very herbaceous cilantro-like taste in the chutney which I have now come to recognize as culantro, which is a very common herb used in Trinidadian cuisine. It is a little messy to eat because the dough is so soft and the filling is so wet so I would definitely recommend bringing extra napkins and some hand sanitizer too. I did not find it spicy at all, even though I did ask for a little bit of everything so I do think the spice levels are suitable for people who can tolerate mild spice. Overall, it was an incredible experience and I cannot wait to return to try their pholouries and oxtail!