Comparing Patty across three restaurants — an honest verdict

I ate Patty at three different restaurants in the same week to compare. The results were illuminating. The use of ackee fruit varied significantly — only one got it right. The smoky from the jerk pit profile should be consistent but interpretation differs widely.

Jamaican jerk cooking traces to the Maroon communities who preserved meat with allspice and chilli. The best version came from a beach seafood restaurant, which felt authentic. ginger beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Patty is larger than you'd think.