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Review: Jasmine’s Caribbean Cuisine on New York City’s Restaurant Row

Jasmine’s Caribbean Cuisine is a Caribbean eatery that is located on New York City’s Restaurant Row.

Ackee & Saltfish at Jasmine's Caribbean Cuisine
Ackee & Saltfish at Jasmine's Caribbean Cuisine. Photo Courtesy of Jasmine's Caribbean Cuisine.
Ackee & Saltfish at Jasmine's Caribbean Cuisine. Photo Courtesy of Jasmine's Caribbean Cuisine.

Jasmine’s Caribbean Cuisine is a Caribbean eatery that is located on New York City’s Restaurant Row.

It specializes in the cuisine that hails from Dominica, Antigua, St. Thomas, Trinidad, and Jamaica.

The restaurant is named after owner Jasmine Gerald. These culinary recipes have been cultivated generation after generation, in Gerald’s family.

This journalist had the opportunity to dine on Sunday, May 18th for dinner.

Appetizers

As an appetizer, one should try their “Fried Calamari,” which is crispy, and the same holds true for their “Fried Cauliflower.”

Fried Calamari at Jasmine's Caribbean Cuisine
Fried Calamari at Jasmine’s Caribbean Cuisine. Photo Credit: Markos Papadatos.

Their crab cakes are served with fresh corn salsa, and their chicken empanadas are serviced with a side of sweet chili sauce.

Entrees

A standout dish was their “Oxtail,” which was slow-cooked, savory, and drenched in gravy. This dish alone is worth the visit to Jasmine’s Caribbean Cuisine.

Oxtail
Oxtail at Jasmine’s Caribbean Cuisine. Photo Credit: Markos Papadatos

A popular entree is “Ackee & Saltfish,” which is a Native Jamaican dish prepared with salted codfish, ackee, onions, tomatoes, red bell pepper, and hearty spices.

Equally remarkable is their “Rib-Eye Steak,” which was juicy, tender, and cooked to perfection.

Rib-Eye Steak at Jasmine's Caribbean Cuisine
Rib-Eye Steak at Jasmine’s Caribbean Cuisine. Photo Credit: Markos Papadatos.

Sides

Noteworthy sides included their “Mac & Cheese,” which was done in a casserole fashion, as well as their “Sweet Plantains,” which were sweet and slightly caramelized.

Desserts

At Jasmine’s one should leave some room for their desserts. Their “Bread Pudding” is soft, rich, and scrumptious (as it is topped with vanilla ice cream), and their crimson “Red Velvet Cake” is smooth, buttery, and tasty; moreover, it is topped with cream cheese icing.

Bread Pudding
Bread Pudding. Photo Courtesy of Jasmine’s Caribbean Cuisine.

Gabby Gabriel on Jasmine’s Caribbean Cuisine

“Jasmine’s oxtail is magic — fall off the bone tender, rich with island flavor, and served in a cozy space that showcases authentic Caribbean soul,” patron Gabby Gabriel said.

Jasmine Gerald
Jasmine Gerald. Photo Courtesy of Jasmine Gerald.

The Verdict

Overall, Jasmine’s Caribbean Cuisine is a warm and pleasant restaurant in the heart of Manhattan. Their food is top-notch, and it is able to provide an immersive culinary and cultural experience for its patrons.

The ingredients used to prepare their dishes were rich and flavorful. It has a laid-back and mellow vibe as traditional reggae music is being played in the background.

The wait staff is courteous, attentive, and their service is swift. It’s a gem for fans of the Caribbean cuisine; they will not be disappointed. Also, there is something new to try at each visit due to its extensive menu of offerings.

Jasmine’s Caribbean Cuisine is highly recommended for the whole family, and it garners an A rating. Bravo.

To learn more about Jasmine’s Caribbean Cuisine, check out the official homepage, and follow the eatery on Instagram.

Markos Papadatos
Written By

Markos Papadatos is Digital Journal's Editor-at-Large for Music News. Papadatos is a Greek-American journalist and educator that has authored over 22,000 original articles over the past 18 years. He has interviewed some of the biggest names in music, entertainment, lifestyle, magic, and sports. He is a 16-time "Best of Long Island" winner, where for three consecutive years (2020, 2021, and 2022), he was honored as the "Best Long Island Personality" in Arts & Entertainment, an honor that has gone to Billy Joel six times.

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