The Jerk Shack
Caribbean restaurant · North San Antonio Hills ·
Jerk chicken, patties, curries, veggie options, meat by pound
Jerk chicken, patties, curries, veggie options, meat by pound
"After a decade in the Army and culinary training, Chef Nicola Blaque opened The Jerk Shack on the Far West Side with her husband, and I find it has cultivated an appetite for Caribbean flavors with dishes like jerk chicken and jackfruit tacos." - David Shortell
"Casual, beachside open-air stands reproduce the smoky, spice-forward tradition of jerk cooking: meats and fish are marinated in Scotch bonnet peppers, thyme and allspice and grilled over pimento wood, then served with classic sides like rice and peas or festival for a hands-on, seaside meal rooted in Indigenous and Maroon culinary history." - AFAR
"No frills, no gimmicks—just fire, smoke, and a relentless dedication to the craft of Caribbean cooking. The Jerk Shack isn’t interested in subtlety; it’s here to bring the heat, let the flavors speak for themselves, and create something that feels as much like a gathering place as a restaurant. Eating here feels like stepping into someone’s backyard if that someone happened to have a mastery of spice and a deep respect for the rhythms of slow-cooked perfection." - Lee Escobedo
"The shaggy charm of the Jerk Shack’s original, now-shuttered location is certainly missed, but its glossier replacement right near SeaWorld still sets the bar for Texas Caribbean food. Besides the signature jerk dish, there’s crumbly fried chicken, savory beef patties, saucy oxtails, curries, and caramelized plantains. Chef Nicola Blaque serves them alongside a few Southern staples like shrimp and grits and citrusy brown sugar yams — all offered at a more affordable price that made Michelin deem it a Bib Gourmand. The dining room is no-muss, no-fuss, but the menu keeps well for takeout and delivery." - Brandon Watson
"The shaggy charm of the Jerk Shack’s original, now-shuttered location is certainly missed, but its glossier replacement right near SeaWorld still sets the bar for Texas Caribbean food. Besides the signature jerk dish, there’s crumbly fried chicken, savory beef patties, and caramelized plantains. Chef Nicola Blaque serves them alongside a few Southern staples like shrimp and grits and citrusy brown sugar yams. There’s a reason her restaurant was one of Eater’s best new restaurants in 2019." - Brandon Watson