Curly's Caribbean Flava
Nicole Danna

Chef-owner Ryan "Curly" Golaub's 9-year-old restaurant has no sign and can be difficult to spot between the Duds 'n' Suds Laundromat and a barbershop. Come lunchtime, however, a revolving door of patrons place to-go orders or scarf down goodies at a counter by the window. The most popular items here are standard Jamaican dishes, all about $10: jerk chicken, ackee and saltfish, curry goat, and a stellar fried chicken—Goulab's own recipe. Hot soups ($4/$8) are on rotation: chicken flavored with pumpkin; beef; or a chowder-like conch. But on Friday, it's a traditional mannish water, or goat's head soup. And no Caribbean culinary escapade is complete without coconut water or fruit juice, here made locally by Fort Lauderdale's Da Jus Mon. Don't leave without a taste of the restaurant's rum cake, which is the consistency of fudgy brownies with a spicy, mellow flavor.

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