Riddim N Spice
Caribbean restaurant · North Fisk
2116 Meharry Blvd, Nashville, TN 37208
Highlights
Jerk chicken, rice & peas, plantains & tropical juices
Jerk chicken, rice & peas, plantains & tropical juices
"Chef Kamal Kalokoh and his brother and business partner, Rashean Conaway, grew up working alongside their mother, Ouida Bradshaw, at Jamaicaway, the popular Jamaican restaurant, before launching their catering company a decade ago. A food truck followed, leading in 2019 to this buoyant restaurant offering Caribbean culture and dishes like rice and peas, oxtail, jerk chicken, and cucumber-mango slaw near the historic Jefferson Street neighborhood. —DJR" - Ellen Fort
"When fast-casual Jamaican spot Riddim N Spice serves a plate, they mean it. The mains and sides share the spotlight, with the result being a delicious, reliable foray into Jamaican food, perfect for a chatty lunch with friends. Even though we occasionally wish for a bit more boldness spice-wise, this is a good stop for those new to the scene or folks who just love the classics If it’s your first time here, start with a plate (a main and two sides) for the full experience, but you can also get rice bowls with proteins and other toppings for a more budget-friendly option. Either way, this will forever stay in your lunch (or dinner) rotation. photo credit: Soundtrack My Drink photo credit: Soundtrack My Drink photo credit: Soundtrack My Drink photo credit: Soundtrack My Drink Pause Unmute Upstairs you’ll find the vibey Rum Room, which opens up at night Thursday through Saturday to pour Caribbean cocktails and spin beats. We haven’t had a chance to hit up the Rum Room just yet, but if Riddim’s delicious housemade juices are any indication of what’s to come, it’s bound to be a good time. Food Rundown Jerk Chicken You can’t judge a Jamaican spot without trying the jerk chicken, and the one here delivers. The tender poultry is served smothered in a rich, peppery sauce that works with everything on your plate. It’s not the spiciest jerk we’ve had, but the smoky, spice-forward combo makes up for its low level of burn. The dark meat plate is the move for flavor, but you’ll have to contend with lots of bones. We generally go for the white meat option for a relatively bone-free meal and a bit more protein in general. photo credit: Soundtrack My Drink Steamed Cabbage When it comes to sides, you should always make room for this one. Tender without being mushy, tangy without being sour, and all with a good balance of salt and pepper, the cabbage is the perfect palate cleanser as you ping between the different flavors on your plate. Macaroni Pie If you’re a card-carrying member of the borderline obsessive mac-and-cheese fan club like we are, you’ll fall in love with this stacked tower of noodles that’s creamy, peppery, and perfectly cooked. The crispy top layer of cheese and slightly al dente noodles seal the deal. Rum Cake Round out your meal with the spongy rum cake. This treat doesn’t need any bells or whistles: sugar + the light rum burn = magic. photo credit: Soundtrack My Drink" - Bailey Freeman
"One of the best meat and threes in town is from a North Nashville Jamaican spot. OK, it’s technically a meat and two, but the plates here have the same ethos. If we could have the mac and cheese, original jerk chicken, and steamed cabbage from Riddim N Spice once a week (and alright, maybe the rum cake, too), we’d be happier than a country star licensing their name for a new Broadway bar. There might be no one in the dining room on a weekday afternoon, but you won’t care after placing your order with the friendly person behind the counter and tasting the quality of the food. Make sure you get a festival as well—it's a fluffy, subtly sweet corn-based roll that’s the perfect vehicle for sopping up all the sauce and spice." - jackie gutierrez jones 2, carlo mantuano, ann walczak
"Chef Kamal Kalokoh and his brother and business partner, Rashean Conaway, grew up working alongside their mother, Ouida Bradshaw, at Jamaicaway, the popular Jamaican restaurant, before launching their catering company a decade ago. A food truck followed, leading in 2019 to this buoyant restaurant offering Caribbean culture and dishes like rice and peas, oxtail, jerk chicken, and cucumber-mango slaw near the historic Jefferson Street neighborhood." - Jackie Gutierrez-Jones, Eater Staff
"The two brothers who own Riddim N Spice are second-generation experts in Caribbean cuisine. Training in their mother’s kitchen at long-time Nashville favorite Jamaicaway, Kamal Kalokoh and Rashean Conaway developed their own take on Jamaican food, including rice bowls topped with chicken, shrimp, lamb, or jackfruit with a choice of sauce like barbecue jerk or brown stew. Copious vegan options are also available, and the addition of The Rum Room upstairs has expanded both the available space and the drinks menu." - Chris Chamberlain
