Island Taste Caribbean Grill

Jerk Chicken

Slow-smoked and well-seasoned with a proper char, carrying heat and allspice depth rather than just surface color

Oxtail

Braised low and slow until the collagen melts into a rich, clinging gravy — the benchmark dish of any serious Caribbean kitchen

Curry Goat

Tender pieces of goat in a heady curry with potatoes, best eaten with rice to soak up the sauce

Brown Stew Chicken

A deeply savory Jamaican staple — chicken braised in a caramelized soy-and-herb base that builds more flavor than the jerk for those who want less heat

Rice and Peas

Cooked with coconut milk and kidney beans — a necessary companion to any main, and done right here

Fried Plantains

Sweet, soft maduros with caramelized edges — a reliable side that balances the heat of the jerk plates