| rev:text
| - Breadfruit is the truth.
This is corroborated by the fact that Exhibit A, i.e, the Jerk Chicken will make you a believer in a deity, be it God, Buddha, Allah, Brahman, Akal Purakh, Zeus, or Marley.
The bird is marinated in hot and spicy seasonings and finished to perfection on the grill. It remained tender and juicy throughout, except for the masterfully charred ends that added a slight smokiness to the entire dish.
But lets back up a second.
The space itself is brilliant in its simplicity. The walls are lime and slate gray with classy darkwood furniture. The glassed walls look out onto the stoic skyline of downtown Phoenix and onto the hidden pave of Pierce, an homage to side-street gems that one would find in cities like NY, SF, and Seattle.
It is comfortable and cozy inside, with exposure to the cuisine sharks tending the kitchen. At all times, there is activity, but just enough so that you feel the life of the kitchen spill out onto the dining area. I love restaurants that pull this off.
For an app, we started with an order of the Curry Chicken Patty. It was sensational. Within the pastry was a harmonious balance of chicken to curry with a noticeable, but slight burn throughout. Two came in an order, which must be shared with a partner because two pre-meal would fill you up too heavily.
When the grilled jerk chicken was presented, it was glorious because you find the Caribbean influences presented on the dish; a white wine vinegar drizzled slaw, roasted pineapple, and a succulent, savory corncob. Where the chicken is the heart of the meal, the corn was the soul. Paired together, I couldn't have been more delighted.
To drink, we had the D&G Spicy Ginger Beer imported from Jamaica. Erm, I typically like Ginger Beer, but this one was branded as spicy and they f'ing mean it. Be careful that you are prepared for spice-on-spice if you order it. Looking back, i probably should have stuck with water, although the Ginger Beer was rudimentary for palate preservation as you meander through all of the various flavors of this cuisine. Honestly, I cannot wait to go here to grab a Guinness (a Jamaican staple according to Zane Lamprey) or a Red Stripe. The surging spiciness demands a brew that could handle this oral development.
Overall, I'm very pleased Breadfruit braved the Great Menace that is downtown development. Here's to them gaining credibility as they continue to master their art (its not perfect yet, but please believe, its in the mail) and invigorate a local following of foodies and tourists alike to sample some mean Caribbean food.
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