
Based on 3,442 reviews
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
Charred exterior with real smoke and scotch bonnet heat, juicy meat underneath — the kind of jerk that doesn't apologize for its spice level
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
Jamaica's national dish done properly — silky ackee folded with salted cod, scotch bonnet, and onion, best eaten at breakfast or brunch hours