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Coco Hut Restaurant Review: Anyone who has enjoyed jerk chicken slow-cooked over an open grill outdoors in Jamaica knows that it isn’t easy to find it replicated elsewhere. Perhaps because of the similarities between New Orleans cooking and Jamaican preparations, Coco Hut’s food achieves authenticity. Customers give their order directly to the cook over the service counter, and meals are presented in Styrofoam boxes. The tiny kitchen turns out jerk chicken that’s both aromatic and spicy; a jerk shrimp with a crisp, charred surface; and a variety of daily fish options. Coco Hut’s slightly addictive banana fritters go well with almost anything on the menu. Service is iffy and desserts are scarce. No alcohol is served, but it doesn’t matter --- you’re there for the spice. The friendly vibe, the reggae on the radio and the smell of spice in the air fashion an eclectic environment.