While there seems to be a jerk joint, serving up scotch bonnet chili and all spice laced chicken, on every corner of the South Side, the smoky lingering heat of Uncle Joes' version is often regarded as the best.

This, the fourth location in the burgeoning local chain, features a clean spacious no frills dining room where regulars hover over Styrofoam clamshells filled with all manner of Jamaican culinary bounty and groove to reggae and old school R&B. The chicken isn’t the only thing. Tender braised oxtail meat and curried goat melt off the bone. Escoveitched, aka vinegar, chili, and lime cured grilled red snapper is fork tender flaky. The creamy red beans and sweet plantains that fill out the entrée portions here soothe the spicy heat that lingers on your tongue.

If you like what you taste, there's plenty of bottles of Joe's signature sauce in A-1-shaped containers for you to purchase for home use.

Centerstage Reviewer: Michael Nagrant