20 Years In, the Jerk Pit Turns Up the Heat in Adams Morgan | Eater DC

"Jamaica native and Howard alum Lisa Waddell-Nash has been delivering spice at her College Park location for two decades. She describes the restaurant as the ultimate place to “hang out, eat, and chill,” and says, “I love my culture and our food, and get to share it with our community.” The original operation occupied a converted, painted clapboard house splashed with colorful, vibrant murals, an outdoor porch and a cozy, homey vibe that attracted college kids and suburbanites; Waddell-Nash runs the business with her husband and two children, infusing her food with familial comfort. She recalls the hard beginnings: “At the start, I did not have the credit or the assets, and nobody wanted to lend me money. I had to mortgage my house in order to get the money to start the business,” she says. “I could barely afford to keep the restaurant open, much less keep staff.” The spot became fiercely community-centric, survived pandemic restrictions through deliveries and longstanding ties, and after two decades she decided it was time to expand: “We have outgrown our little space and we make the best of it, but it’s time to spread our wings.” Menu highlights from the College Park roots include jerk wings; several types of patties (turnovers) filled with meat or veggies; festival (sweet fried bread); bun and cheese sandwiches; callaloo (stewed greens); and staples like salads, sandwiches, and wraps. Mains follow traditional island preparations: jerk chicken sold by the quarter, half, or whole, plus jerk-style salmon, shrimp, whitefish, pork, and tofu; curries and stews feature proteins such as goat and peas (red beans). Desserts include a trio of cakes—carrot, rum, and sweet potato—and drinks range from imported Jamaican beers and sodas to ginger beers made in-house (some infused with pineapple or cucumber)." - Evan Caplan