Veronica’s Kitchen is a portable affair, a lunch cart that parks just off Wall Street on weekdays. It’s also a family affair, run by Veronica Julien and her son, who dish up lusty, low-cost West Indian food for the high-finance crowd.

Here’s the deal, explains youngjung: Pick a meat from the left side of the whiteboard menu—chicken (jerk, stew, curry, barbecued, fried), fried fish, oxtail, or curry goat. Pick a couple of sides from the right—rice and peas, macaroni and cheese, white rice, fried plantains, mixed vegetables, tossed salad, green beans, candied yams, potato salad, or collard greens. A large meal is $7, a small is $5. youngjung endorses a combo that seems to be the people’s choice: fiery, moist jerk chicken, sweet fried plantains, and great mac and cheese; “check this place out it is well worth your dough,” she urges.

Veronica’s just won overdue recognition as a finalist in last month’s 2007 Vendy Awards, the Oscars of New York street food. (Translation for the hardest-core hounds: The Oscars are the Vendys of movies.)

Veronica’s Kitchen [Financial District]
Front Street (between Wall and Pine), Manhattan

Board Link: MY Favorite Vendy Awards Hopeful

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