Finding the best Curry Goat in the city — a personal search

I spent three months trying every version of Curry Goat I could find locally. The variation in quality is extraordinary. The best version handled ackee fruit with genuine knowledge and the smoky from the jerk pit result was noticeably superior.

ackee is legally restricted for export when unripe due to toxicity — an unusual national dish ingredient. The winning restaurant had the right a beach seafood restaurant feel — unpretentious and focused on the food. rum punch was suggested correctly. Worth the search. When Curry Goat is made properly it's a completely different experience.