Chubby's Jamaican Kitchen

Oxtail

Slow-braised until the collagen melts into a glossy, deeply spiced gravy that coats every grain of rice — one of the best versions in the city

Jerk Chicken

Charred exterior with real smoke and scotch bonnet heat, juicy meat underneath — the kind of jerk that doesn't apologize for its spice level

Curry Goat

Tender braised goat in a warm, complex curry with enough depth to stand on its own — a reliable order for those who want something other than jerk

Ackee and Saltfish

Jamaica's national dish done properly — silky ackee folded with salted cod, scotch bonnet, and onion, best eaten at breakfast or brunch hours

Festival

Lightly sweet fried dough with a crisp shell and soft interior — the essential side for soaking up jerk drippings and braising liquid

Rice and Peas

Coconut-cooked kidney beans and rice — fragrant and properly seasoned, not an afterthought like at lesser spots

Jerk Pork

A heavier, fattier cut than the chicken — more smoke penetration and a richer finish, worth ordering when available

Plantains

Caramelized on the outside with a sweet, soft interior — a reliable order but a supporting act, not a star