Based on 1,048 reviews
Jamaica's national dish — flaked salt cod sautéed with ackee (the buttery yellow fruit that looks like scrambled eggs), peppers, and onions, traditionally served with fried dumplings.
Braised bone-in oxtail with butter beans in dark, deeply seasoned gravy — one of the steam-table mainstays here.
Bone-in goat slow-cooked with Jamaican curry, scotch bonnet, and potato — served over rice and peas with the bone there for chewing on.
Charred-edge dark meat with the standard scotch bonnet/allspice/thyme rub — solid version, not the city's smokiest but consistently well-seasoned.
