The quest for the city's best jerk chicken moves forward. Even though Baychester's Jerk Center, Flatbush's Danny and Pepper, and Edenwald's Caribbean Taste, Inc., have been profusely praised in these pages, that doesn't mean we can give up. The criteria stand: top-notch poultry cooked over hardwood charcoal in a hinged 60-gallon drum, a jerk coating that imparts a serious burn and contains discernible amounts of allspice, and an accompanying sauce to intensify and lubricate. Traditionally, jerk sauces have been mainly vinegar and Scotch bonnet peppers, but in the last few years local renditions have swerved in the direction of American barbecue sauce. Many actually... More >>>