Caribbean Cuisine When the kitchen door swings open and a cook carts out another tray of patties, all eyes are on the pies. The golden-brown pastries with pungent meat-and-vegetable fillings are as much a staple of the island nation as is reggae music. Patties come with every dish at Caribbean Cuisine, a casual spot in an unassuming strip center where the food is authentically Jamaican and so are the accents. The cook makes a searing jerk sauce that’s served with chicken, goat and pork dishes. Grab a Red Stripe from a cooler along the wall and tap your foot to the Rasta beat. Or peruse the mini-Jamaican grocery store in the corner — anything to pass the time until the kitchen door swings open again.
This article appears in Sep 23-29, 2004.