Chubby's Jamaican Kitchen
Jamaican restaurant · Waterfront Communities-The Island ·
Succulent jerk chicken, curries & tropical cocktails
Succulent jerk chicken, curries & tropical cocktails
"A Red Stripe beer-themed Christmas tree outside sets the tone for the “Pon Di Nice List” pop-up before you even walk through the door; open daily from 5 p.m. to 10 p.m. through January 11, the Caribbean-style celebration spans the entire upper floor, where tinsel, colorful lights and foil balloons decorate the plant-filled space. Seasonal libations include the Hot Wuk (an amaretto-whisky peppermint nog served in a Santa mug with a torched marshmallow) and the Pineapple Express (coffee-infused Crown Royal, Flor de Caña 12, Amaro Montenegro, spiced pineapple syrup, lemon and Angostura bitters), plus rum in punches, flights or 1.5-ounce pours with specialties from Jamaica, France, Mauritius, Guyana and beyond. Don’t miss Chef Dadrian Coke’s signature dishes, including saltfish fritters, oxtail stew and jerk chicken—just be sure to book ahead, as tables are limited." - Julia Eskins
"This is the best place in Toronto for Jamaican food. The papaya-avocado salad is a nice way to start any meal, and the salty fish fritters (served with mango salsa) should not be missed. There are great burgers and coconut-crusted fish, but the main event here is the jerk chicken, which takes four days to prepare. Each bird is brined for 24 hours, dry-rubbed, laced with scotch bonnet peppers, and left to dry before getting barbecued over maple wood. Save room for dessert, if possible; the passion fruit and coconut cream pie is a cool, creamy counterpoint to the jerk's satisfying heat. Come here whenever you get a hankering for a good, spicy hunk of meat—especially during those long, chilly Canadian winters." - Todd Plummer
"I spoke with Chef de Cuisine Dadrian Coke at Chubby's Jamaican Kitchen, who emphasized that "poutine has become a cultural icon, often associated with Canadian identity and pride." He described the cheesy, decadent dish — which traces its roots to Quebec in the 1950s — as an opportunity for his kitchen to imprint Jamaican culture within Canada, explaining that its regional popularity and evolution across different provinces make it a symbol of Canadian cuisine that represents the country's diverse immigrant influences." - Edward Barsamian
"A lively haven bringing Caribbean warmth to Toronto, known for its succulent jerk chicken cooked over a wood-burning grill, offering traditional Jamaican dishes." - Kevin Chau
"Located in an 1890 row house that’s been transformed into an intimate dining room decked out with tropical plants, Chubby’s Jamaican Kitchen is a downtown destination for jerk chicken and saltfish fritters. It’s a great spot for a quick late lunch after exploring downtown, especially if the cold weather calls for something hearty like a classic oxtail stew with braised butter beans or the Caribbean veggie stew served with jasmine rice. In the summertime, their back patio is the place to be for delicious tropical-inspired cocktails like the hibiscus mojito." - julia eskins
