CHEF REECE KITCHEN – Restaurant

Rasta pasta is the engine at this Davie kitchen. Penne goes into a creamy peppered sauce with bell peppers and parmesan, then gets built out with jerk chicken, jerk shrimp, honey-garlic salmon, roasted vegetables or oxtail, which the kitchen bills as its top seller. Every plate arrives with any two sides you like: jerk chicken, fried chicken, jerk salmon, red snapper fillet, coconut curry chickpeas. Wings and fried shrimp come by six, ten or twenty, tossed in a flavour of your choosing with cajun fries. A hot-honey crispy chicken sandwich and an all-salmon burger cover handhelds. Caribbean cooking, counter-service format.

Cuisine: Restaurant