Spice that hits before it bites.

Real jerk isn't a sauce — it's a fire and a wood. We grill over pimento (allspice) wood, the way it's done in the Boston Bay shacks of Portland, JA. The smoke does half the work. The marinade — scotch bonnet, allspice berries, thyme, scallion, ginger — does the rest.

Veg? We see you. Our jerk tofu uses the same rub, same fire, same patience. Ital is part of this food culture, not a token.