Irie Caribbean Cuisine

The menu showcases seafood, of course, alongside jerk chicken and curried goat. But it’s also the homey side dishes that make Irie worth a trek. To try them, the appetizer sampler platter is positively the way to go. It comes with a mango-coconut-pineapple dipping sauce and well-browned but tender crab cakes, jerk wings, fried plantains, coconut-flavored shrimp that are crunchy and sweet, and, best of all, codfish fritters. Don't be afraid of goat, which in Irie’s curry is spicy, not goaty, and more like an island beef stew than anything else. Sides include rice and peas cooked in coconut milk; fried dumplings, which taste like a hard version of biscuits; and festivals, which are dumplings too, but with cornmeal. And the desserts are sublime. Hours are 11:30-8:30 Monday through Thursday, 11:30-9 Friday-Saturday and 12-7 on Sunday.