Dining Guide

The Jerk Shack

Just off West Commerce is an unlikely spot to find jerk chicken, but Jamaican chef Nicola Blaque has turned a former taqueria into a Caribbean destination, with rave reviews online and hungry folks in line. (By the way, she’s a grad of the local Culinary Institute of America.) Our favorite: oxtail, braised in aromatic Jamaican gravy and served with “rice N peas” and sautéed cabbage. Spicy chicken, falling off the bone, was mighty fine too. Order by the plate or pound and expect to find your tongue a tad seared by meal’s end. The outdoor patios, filled with diners feasting on fried chicken wings with mac and cheese, are simple and spare, with shady communal picnic tables. Warning: the generously portioned food is often sold out long before the restaurant closes.