Allergen & Food Safety

Coconut — in the rice and peas, in several marinades and in the coladas.

Gluten (wheat) — in the roti and in some breading and sauce bases.

Shellfish and fish — escovitch snapper and other seafood are prepared in the same kitchen.

Dairy — baked mac and cheese and some slaws.

Scotch bonnet and hot pepper — in the jerk seasoning, the escovitch pickles and the pepper sauces on the counter.

Everything is cooked in one kitchen on shared equipment. We wash and sanitise surfaces and utensils between orders, but we cannot promise a dish is free from traces of nuts, peanut, sesame, soy, egg, fish, shellfish, milk or wheat. If you have a severe allergy, please call (860) 718-6459 before ordering so we can tell you honestly whether we can cook for you safely that day.

Put allergies in the notes when you send an order request. A note is a heads-up for the kitchen, not a medical guarantee — for anything serious, call and speak to whoever is on the line.

Chicken is grilled to a safe internal temperature and never partially cooked then finished later. Rice and peas are made fresh in small batches and discarded at the end of the day. Cold items stay refrigerated, hot items stay hot, and everything that touches your food goes through the dish pit and sanitiser before it touches the next plate.

Takeout is best eaten the day you collect it. Reheat once, until steaming all the way through, and don't reheat a second time.

Call the same day with your order reference and we'll fix it. If you think a dish made you ill, tell us straight away — we take it seriously and trace it back through the day's tickets.