Jamaican & Caribbean · San Diego
Cooked to order.
Never held over.
A preorder kitchen, not a restaurant. Every plate is shopped, seasoned and cooked for the person who ordered it — which is why we ask for a day's notice.
Order by 10 AMOrders close at 10 AM.
Every plate is cooked for your pickup day.See the full menu
How preorder works
Order today. Pick it up tomorrow.
01
Build your plate
Pick a plate, exactly two sides, quantity and a pickup date. Most plates include rice & peas; rasta pasta plates take it as a side instead.
02
Check it, then pay
You see every plate, side, extra and leave-off request written out before anything is sent. Then you pay securely through Square — no account needed.
03
We text your time
You choose the date; we text you on pickup day to set the time. The kitchen takes up to 30 plates per pickup day.
Who cooks it
“Nothing held over, nothing frozen, nothing rushed.”
Shantay Cole · owner
Feeding a crowd
Half and full trays for events.
Trays feed 8–10 or 16–20. Book at least 48 hours ahead so the quote is fast and fair.
“My husband kept raving about the Jamaican food he'd been eating at work… this is the best Jamaican food I've ever had.”
— A customer's wife, now a customer“This was so good, thank you — everyone loved it.”
— Catering client“It was fire.”
— Every group chat, eventually