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The Edge Harlem
Coconut-Battered Fish & Chips
Banana-Walnut Pancakes
Jerk Salmon with Coconut Rice
Jerk Chicken
Salmon Cakes
Cod Fritters with Jerk Lime Dip
Crispy coconut-battered cod with proper chips — the British-Jamaican mashup that defines this restaurant.
Stack of fluffy buttermilk pancakes folded with caramelized banana and toasted walnuts, finished with a rum-tinged syrup
Spice-rubbed salmon fillet over fragrant coconut rice — an entree that perfectly bridges Jamaican and fine dining sensibilities.
Bone-in chicken marinated in scotch-bonnet jerk paste, charred and served with rice and peas
Pan-seared salmon cakes brightened with citrus and herbs, a brunch-menu standby
Golden salt cod fritters with a zesty jerk-lime dipping sauce that packs a quiet punch.
Shrimp & Parmesan Grits
Creamy parmesan grits loaded with seasoned shrimp and scrambled eggs — a brunch star.
Festival
Lightly sweet, fried Jamaican festival bread — pillowy and addictive as a side or snack.
Chocolate Chip Bread Pudding
Warm, custardy bread pudding studded with melted chocolate chips — a comforting finish.
Caesar Wrap with Jerk Chicken
A handheld fusion hit — crispy jerk-spiced chicken in a Caesar wrap that's quick and flavorful.
Breakfast Burger
Based on 1,521 reviews
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