Build your order, straight off the grill.

Thick-cut chops seared hard and finished your way, either bathed in sizzling garlic butter and thyme or rubbed in bold jerk and flame-grilled. One size, and the size is generous.

Garlic Butter · Jerk

Succulent lobster prepared your way with authentic island seasoning, either escovitch under peppers and onions or simmered down in fragrant curry.

Escovitch · Curry

Fall-apart oxtail braised for hours with butter beans in a glossy, deeply savory gravy that is worth every minute of the wait.

Tender goat slow-cooked in fragrant Jamaican curry until the spice blooms and the meat melts into the sauce.

Hand-cut pork shoulder rubbed in our house jerk blend and smoked till the edges turn caramel-crisp with a deep, peppery glow.

Marinated overnight in scotch bonnet and pimento, then smoked low over coals until the skin crackles and the meat falls clean off the bone.

Chicken browned and braised in a thick, sweet-savory gravy that soaks beautifully into rice and peas.

Seasoned to the bone, dredged and fried to order until the crust shatters and the inside stays juicy.

Grilled and basted in sweet-and-smoky island barbecue sauce with a charred, finger-licking finish.

Whole red snapper seasoned to the bone, done escovitch under peppers and onions, stewed down in curry, or steamed with okra and thyme.

Escovitch · Curry · Steam

A thick salmon fillet cooked the way you want it, straight off the grill, glazed in island barbecue, or finished in glossy sweet chili.

Grilled · BBQ · Sweet Chili

Plump shrimp your way, rubbed in jerk, swimming in coconut curry, or tossed in sizzling garlic butter and herbs.

Jerk · Curry · Garlic Butter

Whiting fried crisp and crowned with peppers, onions and carrot in a bright, tangy escovitch splash.

Penne in a creamy scotch bonnet and bell pepper sauce, green, gold and red through the bowl, with real heat behind the cream.

Baked deep-dish macaroni layered with sharp cheeses until bubbling, golden, and impossibly creamy.

The baked mac, loaded with braised oxtail and its gravy folded right through it. The one people photograph.

Coconut-simmered rice and kidney beans perfumed with thyme and scotch bonnet, the soul of every Jamaican plate.

Clean steamed long-grain rice, there to carry gravy and let the plate do the talking.

Steamed rice studded with sweet-tart cranberries, a sweeter counterweight to anything peppery beside it.

Wok-tossed rice with egg, scallion and island seasoning, smoky from the pan and good enough to eat on its own.

Crispy wings tossed in sticky jerk lacquer that bites first, then warms you slow.

Grilled and glazed in sweet-smoky island barbecue until the edges catch and caramelize.

Fried crisp and lacquered in glossy sweet chili, balancing heat, honey and a citrus snap.

Tossed hot in garlic butter and showered with parmesan so it melts into every crevice.

Ripe plantains fried until the edges caramelise, sweet and soft against anything peppery beside them.

Cabbage steamed down with carrot, onion and thyme until it just gives, seasoned through and never soggy.

Whatever came in freshest, steamed and turned through island seasoning, there to lighten a heavy plate.

Golden fried sweet cornmeal dumplings, crisp outside and pillowy within, made for soaking up gravy. Two to an order.

Potatoes whipped smooth with garlic and butter, the one side that takes gravy better than rice does.

Cold, crisp and creamy with a little vinegar cutting through it, which is what cools the scotch bonnet down.

Crisp leaves, tomato and cucumber, dressed simply, for when the plate needs something cold next to it.

Cut fresh in the morning, whatever the island fruit is looking best that day.

House-brewed hibiscus steeped with ginger and pimento, tart, spiced and ice-cold.

The house punch, sweet and cold and gone before the food arrives.

Island juices by the bottle, June plum, soursop and pineapple ginger among them, depending on the day.