ok. this case is really starting to drag. Anyhow...
had lunch today at the Carribean Market on Main street in stamford (the section of Main next to the Midas auto repair shop).
This is a place I started going to about 5 years ago. When I started going there, the jerk chicken and jerk pork were the best I found anywhere around. Not like some of the best places in the Bronx or Brooklyn, but could certainly hold up to the majority of places. And better than any around here, in my opinion. The goat curry was also always very good.
Anyhow, with the exception of their beef patties, I hadn't eaten there in more than 18 months... maybe two years. so I went today with high hopes.
But I was really sad that it wasn't nearly as good as it used to be. To be fair, all I tried was the jerk chicken today. the problem wasn't really the chicken itself. It was cooked well and was moist. But the jerk... it just wasn't as spicy and not nearly as complex and full as jerked chicken should be. Plus, it came with some tomato-y, ketchup-y kind of sauce that they hadn't used before that definitely detracted from the seasoning. That totally stinks. Their jerk rub used to be great and combined with the moist chicken, it was a home run. Today, it was just ok. Still tasty, but didn't really resemble what it used to be.
I think it deserves another try. Next time I'll also get a patty (which are pretty good there) in coco bread as well. I should also try the goat curry too. But... if their jerk chicken is bad next time, then unfortunately this place is confirmed downhill. It pains me to even say that.
All that said it is still good and definitely better than Scotty's Jamaican on Stillwater. Another benefit of the place is that it is a market, so it sells great carribean sodas, drinks, produce, breads and canned products. Man, that D/G Jamaican brand Cream soda is worth the visit on its own.
I think Top of the Hill, on Broad street (just down from the Domino's near Stamford hospital) has the best flavored jerk now. It's got a ton of heat and the seasoning is appropriately complex with that scotch bonnet/thyme/allspice really coming through. The only problem with top o' the hill is that the chicken when I've gone has been a bit dried out. I'll have to try it again.
Now for tomorrow... I think I'm going to do Haitian. I was going to try Lacaye, on Elm, but one of my co-jurors, who happens to be haitian, said it changed ownership a year or two ago and is quite bad now, suggested I go to a new place, just down the road called Maggies. Let's keep our fingers crossed I can find it and it is good.