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Menu rotates seasonally. Brunch served on weekends with waffle combos and cocktails.
Slow-braised oxtail served with sauteed spinach and rice and peas. Fall-off-the-bone tender with deep, savory gravy.
Jerk-spiced salmon in a tomato coconut sauce with rice and peas and sauteed spinach.
Half Cornish hen with jerk seasoning, served with rice and peas and plantains.
Fried catch of the day with pickled onions, house-made escovitch sauce, and Calabrian pepper, served with rice and peas.