The Entertainment Kitchen

Jerk Chicken

The backbone of any Little Jamaica spot — expect charred, smoke-kissed skin with slow-penetrating scotch bonnet heat and a sticky allspice-forward crust

Oxtail

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

Curry Goat

A Jamaican staple done properly — tender, aromatic, and not shy on the Scotch bonnet warmth that builds through the meal

Rice and Peas

The obligatory side — kidney beans cooked in coconut milk with thyme until the grains are just sticky enough to anchor any stewed protein

Festival

Lightly sweet fried dough dumplings that provide the ideal textural counterpoint to spicy jerk or stewed dishes