- Matthew Schniper
- First timers may wish to stick to a plate of the more familiar jerk chicken.
Veterans looking to branch out may aim for one of the salt fish items — ackee and salt fish being Jamaica’s notable, national dish, with other renditions seen across the Caribbean. The menu amusingly labels them vegetarian (um ... pescatarian, ahem), but salt fish tends to be composed of cured cod or white fish. In the case of Scaffe’s callaloo and salt fish ($10), steamed collard greens gain a little onion and bell pepper sweat before seeing a restrained infusion of torn fish bits; it eats both bitter and highly salty, as intended. Pigeon pea-flecked rice buffers that potency a bit, as does watery, buttery white cabbage that taste a touch sweetened.