A tiny, 15-seat eatery under Jamaican-born owner Hugh Davis, a cook since age 9. His jerk chicken is awesome, with allspice and nutmeg joining the scotch bonnets. For milder spice, get the aromatic coconut milk curry chicken. Adventurous eaters: Go for the goat or oxtail.
The food here is hot but balanced, so you can taste the allspice, coconut milk, garlic and whatever else has infused it. The goat curry's an authentic meal, as is the oxtail and ackee, and it all goes down well with a ginger beer.