How hard is it to make jerk? A couple breasts and thighs, a Scotch bonnet, and you’re golden, right? Apparently not, since others have tried, but no one comes close to Caribbean Kitchen’s savory, incendiary version. And if jerk’s not what you’re after, there’s still plenty to eat in the tiny, bumblebee-bright eatery: yummy patties, down-home callaloo, yams, oxtail, tangy homemade sorrel drink, or a budget lunch of a fried fish sandwich on soft white bread elevated to take-away perfection. (Don’t forget the cold Red Stripe to wash it all down.) Say what you will about other places, but no one else’s food inspires the descriptive phrase “meltingly tender goat.”

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