Yardie Spice

Yardie Spice pairs Jamaican and Haitian cooking in a tight, green-walled dining room, the result of a family business built on a marriage between a Jamaican mother and a Haitian father. The kitchen turns out conch fritters made with malanga batter and stuffed with scotch bonnet peppers, stacked and served as a starter, alongside Leon's legume stew — a vegan mash of cabbage, lentils, and onions served over rice and fragrant with clove and allspice. Meals here tend to end with a slice of coconut rum cake.