Jamaican Jerk House
Jamaican restaurant · St Claude ·
Jerk meats, oxtails, mac 'n' cheese, and Caribbean favorites
Jerk meats, oxtails, mac 'n' cheese, and Caribbean favorites
"Expanding from its original Bywater location to a second spot across from Target in Metairie, this team pairs chef Richard Rose’s Kingston-born prowess—brilliant jerk seasoning and slow and low roasted oxtails in gravy—with the warm hospitality of his first-generation Cuban American wife, Jackie Diaz." - Beth D’Addono
"At Jamaican Jerk House I enjoyed Jamaican jerk chicken, a jerk pork chop, and oxtails with rice and peas and coco corn or plantains, offering hearty Jamaican comfort dishes." - Clair Lorell
"Chef Jackie Diaz channels her husband Richard Rose’s Kingston roots at Jamaican Jerk House where the slow stewed oxtail is legend, a deeply flavored ragu served over pasta or with rice and pigeon peas. Then there’s jerk chicken, perfectly spiced and crispy. The same goes for jerk pork or beef ribs, wings, pork chop, burger, or jumbo shrimp, served with sides like Caribbean spiced mac and cheese and fried sweet plantains." - Beth D’Addono
"A bustling St. Claude Avenue spot turns out an oxtail stew that’s a neighborhood favorite: meat so fall-apart tender it yields from the bone, with fat that balances squishy, chewy, and soft textures and a pepper-forward seasoning that delivers a satisfying kick; served with rice so the sauce coats every bite." - ByBon Appétit Staff & Contributors
"A bright yellow spot opened by Jackie Diaz and Richard Rose to showcase flavors from Rose’s hometown of Kingston, with dishes that also nod to New Orleans cuisine. The oxtail stew is a must-order: tender, fall-off-the-bone meat with a fatty, squishy-yet-soft texture, punchy pepper-forward seasoning, and a velvety sauce that coats each bite. The dish is bold, lively, and unapologetically seasoned, served with rice and rooted in both Jamaican and NOLA flavors." - ByElazar Sontag