THIS RESTAURANT HAS CHANGED LOCATIONS The Breadfruit

THIS RESTAURANT HAS CHANGED LOCATIONS The Breadfruit Restaurant Review:

Owner and Jamaican expatriate Dwayne Allen’s recipes haven’t been Americanized for milder palates, especially those dishes containing authentic Jamaican chiles. Don’t bite directly into the peppers served with escovitch red snapper, for example; they’re flame-throwers, barely tempered by soothing sides like roasted pineapple, coleslaw, roasted corn on the cob or the thick cornmeal-cane sugar bread sticks called festivals. Imported beverages like D&G Jamaican ginger beer soda help quell the heat, but jerk shrimp will still grab you by the lapels and shake, shake, shake you back up again. There are curries, of course, with thick slices of sweet roasted plantain, mauve-hued green bananas and basmati rice to soak up the good sauce. Make room, too, for the charmingly chewy-strange sundae of vanilla ice cream, cherry Jell-o cubes, raisins, maraschino cherries and a sprinkle of Grape Nuts. Service is friendly, and don't be surprised if the kitchen crew calls out from the kitchen to say, "Hey, are you happy out there?" Regulars also like the expanded rum and cigar bar, which offers a collection of more than 108 international rums.