The Guinep Tree Jamaican Cuisine - Gardena

They were out of oxtails; strike 1. Maybe it was because we ordered on a Sunday night, but that was the one thing I wanted. Plus if you only offer five dishes, running out of 20% of your menu isn’t cool.

The plantains were BAD; strike 2. Papery dry and devoid of flavor, they finish like a thick Manila folder. 

The Stew Chicken was stewed so soft that you could practically bite through the bones. A warm, homey flavor, but the gravy had an incredibly off-putting gelatinous texture, likely due to the addition of too much thickener or the consequence of being left in the pot to congeal. 

The Curry Goat was good enough but wouldn’t win any awards. And not nearly good enough to offset all the other issues. Very tender meat, curry on the salty side but that depends on your  palate.

I was so excited about a Jamaican joint in Gardena as it’sa lot more accessible than Inglewood, but it seems the new kid on the block needs to iron out the kinks. I’d give them another chance if they ever find their footing, but I wouldn’t risk it anytime soon.

Country Style Jamaican Restaurant - Inglewood

Don't be fooled by the no-frills appearance, this complex may be one of Inglewood's best. Queen of Sheba has proven herself a formidable contender on the Ethiopian stage, and Country Style is a no-tables take-out counter that makes island aliments with attitude. 

The women at the counter are energetic and smiling, and business is good as they assemble to-go bags non-stop at Monday lunch. Styrofoam takeout boxes are loaded with a generous entree on a bed of hearty rice and beans. Dark brown gravy seeps from a silky Oxtail that slides right off the bone, a flavor both dense and full. Size small is more than enough for a full meal as you get a side of veggies and sweet plantains to boot. A small puff of fried festival bread is a lighter, airier hush-puppy-johnny-cake morsel and arguably the best bite in the box. 

I suspect there are no bad choices here, and the Jerk Chicken is pretty great. You get half a chicken with a spice rub that doesn't mess around. It is perky, it is peppery, and it leaves a sharp sear that makes you burn for more. 

A "side" of Curry Goat is an entire entree's worth, and it seems all their meats are fall-off-the-bone tender. Each bite is a soft, tendinous texture in a rich and savory curry. 

Everything you order is almost enough for multiple meals. Even a long slice of Sweet Potato Pudding will fill you up in just a few bites. This sweet, nutmeg-y wedge is like a marzipan pie, with a smooth but grainy texture and a fragrant, nutty finish.  

Great food, savor-bomb stews with meat so tender it must have cooked for days. Affordable containers of take-away comfort, every bite as heavenly as the tropical paradise they came from. 

Ackee Bamboo - Los Angeles

"Hold the bag by the bottom, the gravy tends to leak."

The gravy should always leak. If you're not given a portion so generous that there's a brown mushroom cloud of gravy running over the sides of your styrofoam take-home, you're not getting real Jamaican. Ackee Bamboo is real generous, and Ackee Bamboo is real Jamaican. 

They were talking about the Oxtail, which, authentic as it was, wasn't my favorite dish. Delicious, but not as gooey and gravy-y as I've had from others. Still, it's a tough meat braised tender, smothered with a kicking spice. 

I love any Curry Goat, and theirs is a good contender. Spicy and hot, it's rich, stew-y comfort.

Jazzed about the juicy Jerk Chicken. This one isn't just a spice rub - the soup soaks to the bone. 

The sides are important too. Rice and peas are full of flavor, like they've been steamed in broth. Plantains are sweet as sugar, soft enough but not quite caramelize. Cabbage is a cool-down, and Festival Bread is a light and fluffy fry for a mouth-party made of cornmeal. 

Like the restaurant, love the cuisine. Wish I lived closer so I could keep coming back for more. 

Blessed Tropical Jamaican Cuisine - Inglewood

I’ll go Michelin if I want something pretty. But today I want to be Blessed so give me the nitty-gritty. Skip the little flowers and garnishes that can be garish and spoon me up some of that strip-mall chic. I don’t want portion control and a coursed meal with wine pairings and pacing. Just leave me with a heaping platter of something real. Give me those island flavors that got lost when I left the Bronx. I want some of that spice, that tickle, that dig-deep sizzle and burn. 

They’re not so shy about the spice. The Curry Goat is raging wave of gravy that taps the peppery notes and pounds the turmeric. The spice is a tiny bit sweet, and I hope it’s scotch bonnets doing the scorching.

Their goat may fall right off the bone, but their Oxtail melts in your mouth. The meat is so tender it’s practically the texture of the gravy, and there’s even some marrow in the bones. 

They were out of jerk chicken so this flaky-pastry Beef Patty and a side of Plantains will have to do. This patty packs some punch, filled with a pasty, beefy, spicy schmear.

Now THIS is Jamaican food. Down and dirty, gravy  and curry. Sauce dripping through the rice, all the fat and oil stewed all day and night. They make it real and they make it with heart and you can tell. No matter where you’re from, all the food at Blessed will taste like home.

Natraliart Jamaican Restaurant & Market - Los Angeles

Good food is an art, and Natraliart employs some in making Jamaican food in a way that is healthy. 

Fortunately, it is healthy. They minimize their use of grease, and you can gorge to your heart's content and still feel like you did okay. 

Unfortunately, it is healthy. Too healthy. The rice is dry and the peas are bland. The Oxtail is juicy and flavorful, but there's no grease drippings for the rice to catch. Meat is tender and it does fall off the bone with minimal help. Always love a side of plantains, and the greens are bright and refreshing.

A crusty Beef Patty is a must, and I must say it is delicious. The filling has a spice mix, and it's on the mild side for those who sweat at a little spice. 

The Curry Goat is a personal favorite, but this one lacks the spice and sass. The color is almost the same as the oxtail, which already says that something is wrong. I still like it, but I wouldn't call it a standout. 

It’s pretty and it’s clean with straightforward flavors, but somehow it's a little too clean. The minimal grease is a buzzkill, and it robs the food of the depth and breadth of flavors that make it truly island. That said, I've never seen anyone get so much flavor into a chicken breast. The Jerk Chicken is impressive, sharp spices that nip at your tastebuds, a profile that will dally and dance. I really hate white meat, but their white doesn't mean vanilla. 

Natraliart is nice. Maybe it's a little too nice. Jerk Chicken aside, I don’t want my island food to be nice. I want the warmth of the sand and sun, and I want the golden rays of grease. The fat is supposed to be in the stew, and the sauces and gravies should have a bit of color, preferably a color that looks a little bit off. I wouldn't dissuade you from Natraliart, but I've already found a place that's better.