
Based on 275 reviews
The backbone of any Little Jamaica spot — expect charred, smoke-kissed skin with slow-penetrating scotch bonnet heat and a sticky allspice-forward crust
Braised low and slow until the collagen-rich meat falls from the bone, served with butter beans and gravy that soaks into the rice beneath
A Jamaican staple done properly — tender, aromatic, and not shy on the Scotch bonnet warmth that builds through the meal