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Reggae Hut

4814 Almeda
Houston, TX 77004

Third Ward

713-520-7171

http://www.reggaehutcafe.com/

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Hours:Mon-Sat 11am-9pm
Price:$
Features: Catering, Delivery, Patio/Sidewalk Dining, Takeout
Serving: Dinner, Lunch
Parking: No Parking
Reservations: Reservations Not Necessary

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This dive on the south side of town, which serves traditional Jamaican food, is now owned by the same people who own the Breakfast Klub. They specialize in spicy dishes such as jerk chicken and shrimp, curried goat and shrimp, oxtails and, of course, Jamaican patties, cocoa bread and plantains. Each dish comes with pigeon peas, rice and a veggie medley.

Related Stories (8)

The First Black Restaurant Week in Houston Kicks Off on April 3
Wednesday, March 30, 2016 at 8 a.m. by Phaedra Cook

Black Restaurant Week in Houston runs from April 3 through April 10 and organizers want to encourage everyone to especially support African American-owned businesses. The event is also a fundraiser. Fifteen percent of sales of speci...
Doughbeezy, Chingo Bling, Niceguys Hope to Make Voting "Hip and Fun" (UPDATED)
Tuesday, September 25, 2012 at 10 a.m. by Chris Gray

CORRECTION: Day and a Dream is co-sponsoring this weekend's Space City Beat Battle, not Hip Hop the Vote. Between emailing about the two events, we got our wires crossed. Rocks Off regrets the error. The election is coming, and even...
Chef Chat, Part 3: Anthony Davis of Reggae Hut
Friday, July 1, 2011 at 2 p.m. by Mandy Oaklander

Whenever a new guest comes to Reggae Hut, Davis offers samplings of some of his most popular dishes: oxtails (bottom), jerk chicken (top left), and curry goat. The goat, good enough to make anyone a believer, is coated in a mild gre...
Chef Chat Part 2: Anthony Davis of Reggae Hut
Thursday, June 30, 2011 at 2:30 p.m. by Mandy Oaklander

Amid the strums of a soft guitar, we continue our chat with Reggae Hut's chef Anthony Davis. EOW: When you were growing up, did you ever cook at home? AD: Oh, yeah. My great-grandmother, my father, and my mother could cook. My fathe...

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