4/5 Gastro W. 2 years ago on Google
Unlike
most
places,
the
containers
aren’t
merely
filled
with
rice,
peas,
a
protein,
and
perhaps
a
tong
of
coleslaw.
At
Chris
Jerk,
each
meal
also
arrives
with
vibrant
buttery
stir-fried
vegetables
and
sweet
soft
fried
plantains.
It’s
a
full-sized
affair
where
you’re
bound
to
have
leftovers.
As
soon
as
I
saw
the
large
pieces
of
oxtail
($16.95)
I
was
ready
to
dig
in
-
you’re
lucky
there’s
any
pictures
that’s
part
of
this
post.
Boy
was
it
tasty:
thick
and
meaty
with
more
than
enough
of
the
lovely
gravy
to
mix
into
the
rice
and
peas.
While
it
was
tender,
it
wasn’t
braised
so
long
that
it
fell
off
the
bone.
You
could
still
pick
up
each
piece
and
get
a
bite
of
meat
and
jellied
cartilage
all
together.
I
wasn’t
quite
sure
how
I
felt
about
all
the
chickpeas
accompanying
the
curry
chicken
($12.45)
but,
in
retrospect,
the
crumbly
legumes
with
the
juicy
chicken
were
a
nice
combination.
Despite
the
vibrant
yellow
hue
of
the
sauce,
the
spices
weren’t
too
powerful.
Everyone
seemed
to
ask
for
hot
sauce
on
the
side,
something
I’ll
pick
up
next
time
to
add
a
bit
more
heat
to
the
dish.
In
fact,
nothing
is
overly
spicy.
Even
the
jerk
chicken
leg
($3)
was
rather
tame
tasting
like
barbeque
chicken
with
a
jerk
element,
equally
sweet
to
spicy.
I’m
glad
we
only
purchased
a
side
order
as
it
would
have
been
a
disappointment
–
when
one
orders
jerk
chicken
you
want
that
hit
of
flavours,
this
was
not
it.
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