"Jamaica native chef Chris Campbell includes not just the flavors of the island, but cultural inclusion of the region in his cuisine. The menu features fried fritters made with Bajan saltfish or Bahamian conch, soups such as pumpkin chicken, and the delightfully acidic Belizean lime cucumber salad, along with a selection of jerk and curry dishes. The jerk chicken crispy egg rolls are popular at Campbell’s restaurant, stuffed with perfectly seasoned poultry and shredded vegetables served with a burst of freshness in the side of Caribbean reggae slaw." - Lia Picard
