"This is the best place in Toronto for Jamaican food. The papaya-avocado salad is a nice way to start any meal, and the salty fish fritters (served with mango salsa) should not be missed. There are great burgers and coconut-crusted fish, but the main event here is the jerk chicken, which takes four days to prepare. Each bird is brined for 24 hours, dry-rubbed, laced with scotch bonnet peppers, and left to dry before getting barbecued over maple wood. Save room for dessert, if possible; the passion fruit and coconut cream pie is a cool, creamy counterpoint to the jerk's satisfying heat. Come here whenever you get a hankering for a good, spicy hunk of meat—especially during those long, chilly Canadian winters." - Todd Plummer
