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  • JERK! Yes, the flavor of Jamaica. It's in 30 percent of the menu. That said, what's a group of hungry, foodie poker grinders to do? Order every "jerk" dish of course. Side note: this is not a Jamaican restaurant rather a contemporary neighborhood bistro. Large portions, good prices, and friendly off Strip service. Hits and misses on flavor and preparation but overall a great value. The jerk seasoning, a good spice blend with pronounced allspice flavor that lacks the fiery scotch bonnet peppers heat and floral pepper taste. Sadly it results in an earthy taste not often complimented by the other ingredients. The run down: Jerk oven roasted baby back ribs with grilled pineapple and a buttermilk ranch sauce - Tender but very earthy in flavor. The pineapple provides much needed acidity. Jerk fried calamari with a sweet chili glaze - Pass. Oily, soggy, and a sticky mess. Couscous salad with jerk seared ahi seasoned with a herbaceous pesto, heirloom tomatoes, goat cheese and a hint of truffle oil is refreshing but the fish is previously frozen. All good, it's natural flavor is obliterated by the seasoning. DW fried chicken with cornbread and a jerk cream gravy - Southern cooking taken a little too far south. Jerk seasoning has a burnt, dirt taste once deep fried. Flabby dish. Jerk lamb chops - Excellent. Cooked to temperature. The jerk seasoning enhances the natural game and mineral flavor of the lamb. Jerk filet - Very good. Like the lamb, cooked to temperature while the seasoning enhances the mineral flavor of the beef. Jerk chicken breast - Flavorful but slightly dry. The orange glaze does not pair well. Overall, a solid neighborhood bistro with a twist.
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