Caribbean Queen Jerk (Oakwood Avenue)

Jerk Chicken

The reason to come — char-blackened skin over juicy, smoke-permeated meat with the classic Scotch bonnet and allspice heat that defines Jamaican jerk

Jerk Pork

Fattier and richer than the chicken, with deeply caramelized edges and smoke penetration throughout — a worthy alternative for pork lovers

Rice and Peas

Kidney beans cooked into coconut-infused rice — properly seasoned and not the watery filler version common at lesser spots

Fried Plantain

Sweet, caramelized slices with soft interiors and slight crispness at the edges — a non-negotiable side for a full plate

Festival

Slightly sweet fried dough that provides a starchy counterpoint to the heat of the jerk — the traditional Jamaican accompaniment