What do you get when you pair a Jamaican with a New Yorker? Well, you get a blend of Caribbean charisma and New York attitude – it’s like Bob Marley and Jay-Z mixed melodies, mon! Wherever there’s Jamaican flair and flavour, there are captivating experiences. This is exactly what New Yorkers had over this summer. Every year, food lovers gather to witness the Super Bowl of cuisine through Restaurant Week in New York City. This culinary extravaganza showcases some of the most exquisite cuisines from different countries and cultures worldwide. Among the many featured options, Jamaican cuisine cannot be missed.

This year, three Caribbean restaurants indulged New Yorkers with a fusion of the diverse influences that have shaped the Caribbean island’s history and culture. Jasmine’s Caribbean Cuisine and S’Aimer NYC dominated Restaurant Row Road. Known as a culinary mecca that attracts food connoisseurs from around the globe, this vibrant and bustling area near Times Square is home to over 30 restaurants, ranging from upscale fine dining to casual eateries. Owner Jasmine Gerald, a celebrity hairstylist turned restaurateur, took an unexpected turn into the city’s restaurant scene during the first year of the pandemic and never looked back. Gerald opened Jasmine’s Caribbean Cuisine first and then the lounge bar in June 2023, which offers traditional French cuisine with a Caribbean twist. While her first restaurant serves classic Jamaican and other Caribbean plates, an upper-class story is told at her lounge bar. Guests are welcomed like A-listers complete with red carpet and tall doorman who escorts them through the lounge’s wooden front door, transporting guests to a time and place of elegance and sophistication, elusive to the hustle and bustle of New York City.

Try veteran Chef Basil Jones’ famous Jazzy Pasta, perfected through the years, or the Stew Chicken. With decades of experience in the industry, Jones has perfected his art and is a master at creating dishes inspired by the Caribbean. The restaurant’s menu takes diners on a virtual tour of the islands, incorporating flavours and techniques from various Caribbean nations. Expect to be jerked by Jamaica, tossed in a severe curry sauce by Trinidad and stewed in a delicate Dominican pot. Across the street at S’Aimer NYC, a different culinary journey awaits. The restaurant combines the sophisticated techniques of French cuisine with the wholesome and vibrant flavours of the Caribbean. The Pulled Oxtail, with its tender yet spicy flavours, Baby Beets Salad, and Pan Seared Black Bass, cooked to perfection, are examples of this fusion cuisine. Each dish is also artfully plated, another testament to the skilled chefs working at S’Aimer NYC. Luckily for guests, both restaurants offer an extensive drinks menu, with options to suit every taste.

Then there’s Negril Village on West Third Street in Soho, Lower Manhattan. Jamaican-born serial entrepreneur Marva Layne started this favourite spot. The restaurant prides itself on island-style service that encourages patrons to stay for as long as they desire. Jerk, rum, and reggae are the order of the day at this restaurant. Try the Jamaican national dish with a twist: Ackee N’ Saltfish Tostones and Curry Goat Empanadas. I can’t help but smile when my waiter brings me Collard green spring rolls (this is America!) Negril’s dishes are designed to please and honour Jamaica’s rich culinary heritage, evident from the presence of local Jamaicans who frequent the restaurant. One is guaranteed to have a yasso time at Negril Village.

Try the Escoveitch Whole Fish with the mini tropical salad. This dish is a staple in Jamaican cuisine, and it is easy to understand why. It starts with a whole fish, typically red snapper, seasoned with a bold blend of Jamaican spices and herbs. The fish is then fried until crispy and golden brown on the outside while remaining tender and moist inside. But the show’s true star is the escoveitch sauce poured over the fish – a tantalising blend of vinegar, onions, carrots, and scotch bonnet peppers that gives the dish a tangy and spicy kick. And let’s not forget about the mini tropical salad accompanying the fish – a refreshing and colourful mix of fruit that will transport your taste buds straight to the tropics. This dish is a must-try for anyone who wants to experience the authentic taste of Jamaica.

What do you get when you pair a Jamaican with a New Yorker? Well, you get a blend of Caribbean charisma and New York attitude – it’s like Bob Marley and Jay-Z mixed melodies, mon! Wherever there’s Jamaican flair and flavour, there are captivating experiences. This is exactly what New Yorkers had over this summer. Every year, food lovers gather to witness the Super Bowl of cuisine through Restaurant Week in New York City. This culinary extravaganza showcases some of the most exquisite cuisines from different countries and cultures worldwide. Among the many featured options, Jamaican cuisine cannot be missed.

This year, three Caribbean restaurants indulged New Yorkers with a fusion of the diverse influences that have shaped the Caribbean island’s history and culture. Jasmine’s Caribbean Cuisine and S’Aimer NYC dominated Restaurant Row Road. Known as a culinary mecca that attracts food connoisseurs from around the globe, this vibrant and bustling area near Times Square is home to over 30 restaurants, ranging from upscale fine dining to casual eateries. Owner Jasmine Gerald, a celebrity hairstylist turned restaurateur, took an unexpected turn into the city’s restaurant scene during the first year of the pandemic and never looked back. Gerald opened Jasmine’s Caribbean Cuisine first and then the lounge bar in June 2023, which offers traditional French cuisine with a Caribbean twist. While her first restaurant serves classic Jamaican and other Caribbean plates, an upper-class story is told at her lounge bar. Guests are welcomed like A-listers complete with red carpet and tall doorman who escorts them through the lounge’s wooden front door, transporting guests to a time and place of elegance and sophistication, elusive to the hustle and bustle of New York City.

Try veteran Chef Basil Jones’ famous Jazzy Pasta, perfected through the years, or the Stew Chicken. With decades of experience in the industry, Jones has perfected his art and is a master at creating dishes inspired by the Caribbean. The restaurant’s menu takes diners on a virtual tour of the islands, incorporating flavours and techniques from various Caribbean nations. Expect to be jerked by Jamaica, tossed in a severe curry sauce by Trinidad and stewed in a delicate Dominican pot. Across the street at S’Aimer NYC, a different culinary journey awaits. The restaurant combines the sophisticated techniques of French cuisine with the wholesome and vibrant flavours of the Caribbean. The Pulled Oxtail, with its tender yet spicy flavours, Baby Beets Salad, and Pan Seared Black Bass, cooked to perfection, are examples of this fusion cuisine. Each dish is also artfully plated, another testament to the skilled chefs working at S’Aimer NYC. Luckily for guests, both restaurants offer an extensive drinks menu, with options to suit every taste.

Then there’s Negril Village on West Third Street in Soho, Lower Manhattan. Jamaican-born serial entrepreneur Marva Layne started this favourite spot. The restaurant prides itself on island-style service that encourages patrons to stay for as long as they desire. Jerk, rum, and reggae are the order of the day at this restaurant. Try the Jamaican national dish with a twist: Ackee N’ Saltfish Tostones and Curry Goat Empanadas. I can’t help but smile when my waiter brings me Collard green spring rolls (this is America!) Negril’s dishes are designed to please and honour Jamaica’s rich culinary heritage, evident from the presence of local Jamaicans who frequent the restaurant. One is guaranteed to have a yasso time at Negril Village.

Try the Escoveitch Whole Fish with the mini tropical salad. This dish is a staple in Jamaican cuisine, and it is easy to understand why. It starts with a whole fish, typically red snapper, seasoned with a bold blend of Jamaican spices and herbs. The fish is then fried until crispy and golden brown on the outside while remaining tender and moist inside. But the show’s true star is the escoveitch sauce poured over the fish – a tantalising blend of vinegar, onions, carrots, and scotch bonnet peppers that gives the dish a tangy and spicy kick. And let’s not forget about the mini tropical salad accompanying the fish – a refreshing and colourful mix of fruit that will transport your taste buds straight to the tropics. This dish is a must-try for anyone who wants to experience the authentic taste of Jamaica.

Naysayers who doubt the ability of American culture to honour Caribbean cuisine are advised to reconsider their stance and repent. For in this nation, and through Restaurant Week, we can see the power of diversity on a plate. This is more than just a delicious experience. It represents the country’s ability to welcome and embrace various cultures and beliefs.