The Jarred Jerk Paste I Put on Everything | Eater
"A snug corner restaurant painted in yellow and green that doubles as a community hub for Jamaican food and groceries, offering classics like jerk chicken, curry goat, and oxtails alongside staples such as ackee, saltfish, canned callaloo, and Tastee Cheese. Booming dancehall and the warm, familiar hospitality of owners Melenda and Sammy set the scene—extra steamed cabbage and carrots, a slice of homemade rum cake wrapped to go, and small personal touches are part of the experience. The jerk chicken is marinated overnight (very heavy on ginger), cooked over pimento wood in an old barrel grill until the skin is deeply charred and crisp and the meat nearly melts with each bite, typically served with rice and peas, plantains, and spicy hot sauce; that slow-cooked smoke and hands-on care are what distinguish these meals from anything made at home or with a preblended seasoning jar." - Elazar Sontag
