"The front of Jamaican Jerk House is painted a striking highlighter-yellow and pokes out onto busy St. Claude Avenue. At lunchtime, no matter the day, the Caribbean restaurant is packed with fans. The kitchen turns out a host of excellent takes on familiar dishes like jerk chicken. But of the classics, the oxtail stew is the most special of all. The meat around the bone is fall-apart tender and the fat is the ideal balance of squishy, chewy, and soft. The seasoning screams of pepper, and has a kick that feels in line with the bright NOLA flavor palate. Order the dish with rice, and all that sauce will coat each bite." - ByThe Bon Appétit Staff & Contributors
