Bigg's Jamaican Restaurant sits on Taylor Street in North Philadelphia, cooking from family recipes passed down through generations. Jerk chicken is marinated overnight before hitting the grill, oxtail is slow-stewed until it falls off the bone, and curry goat, stew chicken, and fried chicken round out a menu of portioned entrées with a choice of sides like rice and peas, candied yams, and steamed cabbage.
The kitchen also runs a rotating soup schedule — goat, chicken, and beef soups on different days of the week — along with a seafood lineup that spans escovitch and steamed red snapper, curry salmon, and fried whiting. Beef and chicken patties, cocobread, and a list of fresh ginger-based juices fill out the counter. Catering is available by the half or full pan for larger gatherings.
Regulars point to the oxtail and the size of the portions relative to price, and the restaurant has built a base of repeat customers who cite consistent, authentic Jamaican flavors and service. The Infatuation has covered Bigg's as part of its Philadelphia restaurant coverage.
The kitchen also runs a rotating soup schedule — goat, chicken, and beef soups on different days of the week — along with a seafood lineup that spans escovitch and steamed red snapper, curry salmon, and fried whiting. Beef and chicken patties, cocobread, and a list of fresh ginger-based juices fill out the counter. Catering is available by the half or full pan for larger gatherings.
Regulars point to the oxtail and the size of the portions relative to price, and the restaurant has built a base of repeat customers who cite consistent, authentic Jamaican flavors and service. The Infatuation has covered Bigg's as part of its Philadelphia restaurant coverage.