How This Resort Is Redefining Dining in the Caribbean - AFAR
"Casual, beachside open-air stands reproduce the smoky, spice-forward tradition of jerk cooking: meats and fish are marinated in Scotch bonnet peppers, thyme and allspice and grilled over pimento wood, then served with classic sides like rice and peas or festival for a hands-on, seaside meal rooted in Indigenous and Maroon culinary history." - AFAR
