Her housekeeper, Charmaine, lovingly prepared ackee and salt fish for breakfast; there are yams, fried bammies, boiled green bananas, cod-fish fritters with callaloo and jerked lamb burgers.
They make earthy, comforting food: rich pheasant pâté enveloped in puff pastry ($7); smoky jerk chicken ($13); lamb lasagna with a hint of nutmeg ($13); a flaky galette strewn with caramelized onions ($10).
R.K. Stanley will serve you a very good, plain pork sausage with mashed potatoes, but they're not purists about it; some sausages feature lamb or Caribbean jerk seasoning, and one of them, the squid sausage, is not really a sausage at all, but whole baby squids stuffed with a spicy filling.
Owned by former hotel chef O'Nell Daly and his fiancée, Flavours offers a straightforward menu with wildly distinct tastes, from the jerk chicken wings to impossibly tender lamb.
Maybe it was a lamb curry or a Jamaican jerk sauce.
The menu includes appetizers like Maryland she-crab soup and grilled lamb ribs, and main courses like jerk duck, braised short ribs and red snapper crusted with sweet potatoes and plantains.
("We're just snacking," he told the waitress, ordering blood pudding, jerk-chicken fried rice, and pachownie, a delicacy of lamb liver, gizzard, kidney and stomach. Plus a Coke).
The turbo-charged jerk in pinstripes is more than happy to slaughter a sacrificial lamb on the altar of his own incompetence.
Muslim lamb chops, lamb dumplings.
