The name of this Farmers Market eatery, owner Ouida Bradshaw explains, describes the style of cooking: It’s not totally Jamaican, as ingredients can be hard to come by here, but it is the Jamaican way. Bradshaw gets her ackee shipped from Atlanta, and she uses the creamy white fruit in the staple dish of salt fish and ackee. Her patties are small turnovers of light dough wrapped around different fillings, then fried. The curries—typically chicken, goat, mutton and oxtail—are best ordered with yellow rice; the color comes not from saffron, but from the butternut squash puree Bradshaw adds to the basmati rice. She offers two versions of jerk chicken, mild and authentic; the latter is quite spicy, but not tongue-scorching. Bradshaw also makes and bottles her own mango/guava/passion fruit juice, along with sorrel, a tangy beverage commonly found in Caribbean eateries.
Payment Type: MasterCard, Visa, cash
Parking: Lot Available
Reservations: Accepted, Not Necessary