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As you sit before a heaping platter of rice and beans, white cabbage, and curried goat at Tasties, the fullness of its spice builds slowly, from tropical depression to storm to hurricane. Halfway through the meal, your face is hovering over the plate, vacuuming like a water funnel. The piquant sauce brings on a kind of equatorial madness, a food lust. Your mind maniacally calculates when next you'll hunger, what next you'll order -- perhaps the curried oxtail, cowfoot, or chicken. Some day, there will be a chance to feast on the jerk dishes. A five-spot covers most of Tasties' meals.