The jerk house called: they're expecting you
All jerk and no play(ing): Jamaican Jerk House, New Orleans
review by Paul Oswell
Jamaican Jerk House opened at the end of 2021, moving into the St Claude Avenue spot previously occupied by the much-loved Sneaky Pickle. Couple and business partners Jackie Diaz and Richard Rose have transformed the place, brightening up the decor with the yellow and green flare of the Jamaican flag and generally creating a vibrantly-welcoming dining room.
It’s been a long road according to interviews, the couple challenged by the severe illness of their youngest child, a factor that has driven them to succeed even more. Rose has an exceptional talent for creating the jerk sauces used in the menu (he has been selling his own brand for some years now), and Diaz combines a complementary culinary know-how with an impressive nose for hospitality, making for a dynamic, enticing combination.
The dining room is intimate, and has the bonhomie of a long-standing community gathering spot. Even if you pop in to pick up your takeout, there’s always an air of friendly banter across the tables and a relaxed camaraderie. Reggae floats across the air, as do the incredible aromas from the busy kitchen. I don’t know if they have quiet periods, but in my experience (I live a few blocks away and I’m here regularly), the place is thriving.
As well as the reimagining of the space and the obvious hard work to create a welcoming restaurant, the food is just sublime. As a Brit far from home, I’m a huge fan of the chicken curry, slow cooked so that the flavors permeate every tender bite. The big seller, though, is the oxtail stew, which is a mouthwatering festival of savory indulgence. The jerk chicken, pork and beef ribs all celebrate Rose’s consummate expertise.
If I could order the sides as full entrees, I’d eat here seven days a week just to get through the menu. Luckily, the tasting portions hit the spot with gusto. The mac and cheese is as good as any iteration in the city with its subtle Caribbean twist, and with jalapeno potato salad, perfect rice and peas, delectably-fried sweet plantains and ‘jerk coco-corn’ (half-cobs doused in jerk spice and coconut milk) also in the mix, it’s tricky to pick just two.
The rum cocktails, vegan wings, jerk shrimp and jerk pork rib pastas are adventures I’ve yet to explore, but by all accounts they’re as impressive as the three dishes that I can’t not order whenever I go.
Some people make a noise about the prices. My favorite curry chicken dish is $15, the jerk pork rib is $22, so yes, they’re nudging higher than some comparable casual spots. However. Look at the plates as they come out. Appreciate the absolute heft of the takeaway box as you pick it up. The portion sizes are large enough for two meals (I’ll eat my lunch leftovers for dinner that same day without a second thought), even three if you have levels of self control that I simply do not possess. There is no skimping here. Rose and Diaz have put in the time to marinade and slow cook and thoughtfully create an authentic dining experience. You don’t feel anywhere near short changed. Quite the opposite.
This restaurant has taken utterly admirable amounts of sacrifice and hard work. That’s the story of a lot of independent dining rooms in this town, but that Rose and Diaz have also been blessed with the gastronomic talent to deliver an irresistible menu is a win for us all. If you’ll indulge me, I’ll misquote George Constanza in Seinfeld, because the Jerk House called, and…well…turns out they have a pretty incredible menu. (PO)
Jamaican Jerk House website
review by Paul Oswell
Jamaican Jerk House opened at the end of 2021, moving into the St Claude Avenue spot previously occupied by the much-loved Sneaky Pickle. Couple and business partners Jackie Diaz and Richard Rose have transformed the place, brightening up the decor with the yellow and green flare of the Jamaican flag and generally creating a vibrantly-welcoming dining room.
It’s been a long road according to interviews, the couple challenged by the severe illness of their youngest child, a factor that has driven them to succeed even more. Rose has an exceptional talent for creating the jerk sauces used in the menu (he has been selling his own brand for some years now), and Diaz combines a complementary culinary know-how with an impressive nose for hospitality, making for a dynamic, enticing combination.
The dining room is intimate, and has the bonhomie of a long-standing community gathering spot. Even if you pop in to pick up your takeout, there’s always an air of friendly banter across the tables and a relaxed camaraderie. Reggae floats across the air, as do the incredible aromas from the busy kitchen. I don’t know if they have quiet periods, but in my experience (I live a few blocks away and I’m here regularly), the place is thriving.
As well as the reimagining of the space and the obvious hard work to create a welcoming restaurant, the food is just sublime. As a Brit far from home, I’m a huge fan of the chicken curry, slow cooked so that the flavors permeate every tender bite. The big seller, though, is the oxtail stew, which is a mouthwatering festival of savory indulgence. The jerk chicken, pork and beef ribs all celebrate Rose’s consummate expertise.
If I could order the sides as full entrees, I’d eat here seven days a week just to get through the menu. Luckily, the tasting portions hit the spot with gusto. The mac and cheese is as good as any iteration in the city with its subtle Caribbean twist, and with jalapeno potato salad, perfect rice and peas, delectably-fried sweet plantains and ‘jerk coco-corn’ (half-cobs doused in jerk spice and coconut milk) also in the mix, it’s tricky to pick just two.
The rum cocktails, vegan wings, jerk shrimp and jerk pork rib pastas are adventures I’ve yet to explore, but by all accounts they’re as impressive as the three dishes that I can’t not order whenever I go.
Some people make a noise about the prices. My favorite curry chicken dish is $15, the jerk pork rib is $22, so yes, they’re nudging higher than some comparable casual spots. However. Look at the plates as they come out. Appreciate the absolute heft of the takeaway box as you pick it up. The portion sizes are large enough for two meals (I’ll eat my lunch leftovers for dinner that same day without a second thought), even three if you have levels of self control that I simply do not possess. There is no skimping here. Rose and Diaz have put in the time to marinade and slow cook and thoughtfully create an authentic dining experience. You don’t feel anywhere near short changed. Quite the opposite.
This restaurant has taken utterly admirable amounts of sacrifice and hard work. That’s the story of a lot of independent dining rooms in this town, but that Rose and Diaz have also been blessed with the gastronomic talent to deliver an irresistible menu is a win for us all. If you’ll indulge me, I’ll misquote George Constanza in Seinfeld, because the Jerk House called, and…well…turns out they have a pretty incredible menu. (PO)
Jamaican Jerk House website
