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The primary focus of this bare-bones establishment is the street-front grill, where a popular jerk chicken is fired to perfection. Passersby are lured in by the aroma of the Jamaican jerk, a special combination of marinades, spices and technique. Tropical-island juices like sorrel (made with hibiscus, actually) and a sweet-spicy pineapple-ginger concoction provide cooling counterpoints to the spicy main course. Service is informal—Jerk City is primarily a take-out operation.