The Real Jerk Restaurant

Jerk Chicken

Bone-in chicken marinated in scotch bonnet and allspice, grilled over wood with a charred crust that gives way to deeply seasoned, moist meat

Jerk Pork

Slow-cooked pork shoulder with the same scotch bonnet-allspice rub, fattier and more intensely flavored than the chicken

Oxtail

Braised until the collagen-rich meat falls off the bone, served with butter beans in a dark, savory gravy

Curry Goat

Slow-stewed goat in a Jamaican-style curry that's earthy and fragrant rather than fiery, best scooped up with rice and peas

Ackee and Saltfish

Jamaica's national dish done properly — creamy ackee fruit folded with salt cod, scotch bonnet, and scallions

Rice and Peas

Kidney beans cooked into coconut milk rice — the essential companion to any jerk plate, fragrant and slightly sticky

Festival

Lightly sweetened fried dough — golden, chewy-crisp, and the best vehicle for soaking up jerk drippings

Rum Punch

House rum punch that skews sweet and strong — the standard move at the bar before a karaoke set