The Ultimate Guide to Dining in Sandy Springs
"This father and son-owned Caribbean spot opened in 2006. Chef Robert Gayle is a native of Jamaica and came to the States as a teenager. He graduated from the Culinary Institute of America, and while having mastered traditional cooking techniques, he found himself moved to cook the food of his history in Atlanta. Jerk egg rolls, braised beef oxtail, ackee saltfish, curried goat, blue crab soup, coco bread – you’ll be mentally out of Sandy Springs and in the Caribbean as soon as that plate hits the table." - Su-Jit Lin
