The Islands has virtually no social media presence, so the fact that crowds are able to find the unassuming restaurant is a testament to how good the Jamaican food is. Goat curry and jerk leg of lamb have rich, complex seasoning; the meat easily shreds with a fork. The red snapper’s fresh-fried flavor is brightened with escovitch-style dressing (made with vinaigrette, pimento seeds, carrots, onions, peppers and thyme). For an appetizer, don’t miss the fish fritters (called stamp and go) fired up with chilies. Bargain tip: it’s BYOB.