“Griyo is the identity of any Haitian restaurant,” says Francois Nau. Sometimes spelled griot, the word refers to pork that’s been marinated in fresh herbs and sour orange, boiled until fork-tender, then fried—and it’s the centerpiece at Jojo Fritay, the Kennesaw restaurant Nau runs with his wife, Edith, and daughter Jo. “If you don’t speak Creole, griyo will make you speak it quickly,” he says.