Top Jerk Caribbean

Jerk Chicken

The namesake preparation — spiced, marinated, and grilled with a smoky char that's the restaurant's calling card

Jerk Pork

Same spice profile as the chicken with a richer, fattier cut that absorbs the seasoning more deeply

Oxtail

Slow-braised until falling off the bone, rich with the kind of depth that takes hours to build

Curry Goat

A Caribbean staple done in the stewed style — tender pieces in a warm, aromatic curry sauce

Rice and Peas

The essential Jamaican side — kidney beans cooked into coconut-tinged rice that rounds out any plate

Fried Plantains

Sweet, caramelized slices that offer a soft counterpoint to the heat of the jerk