Hours: L&D, daily
Don’t be fooled by the punny name: this funky Jamaican restaurant is the real deal. Owner Saviya Smith is a native of Jamaica, and her slow-cooked island specialties are handmade from scratch and as authentic as they get. Jerk chicken and shrimp swim in fragrant bowls of broth laced with the warm peppery heat, while oxtails and curried goat are slow-simmered until tender and flavorful. Generous portions of rice and peas (black beans), grilled plantains, and savory steamed cabbage accompany every meal, and you can choose from a slate of imported Jamaican juices and sodas. The restaurant is a little tucked away down State Street just off the market, but it’s worth seeking out for a taste of genuine Caribbean fare. —Robert Moss Dish (Winter 2013)
Jamaican cuisine on the Market. The menu is a rotating list of six specials each day plus juices and tropical sodas. Find curried goat, jerk chicken, and island oxtails.