Jerk shacks come and go on the south side, but Heron Valley's been infusing allspice and chile-rubbed chicken, catfish, and shrimp with a righteous smoke for about four years on a stretch of 103rd Street temptingly close to Old Fashioned Donuts. Inside, a bulletproof barrier protects a chuffing barrel smoker that produces a tender, juicy bird, hacked and heaped in clamshell with a couple slices of dense hard-dough bread to mop the tangy jerk sauce—for a mere $10.
Additionally, there's the full array of Caribbean standards: curry goat, brown down stew, escoveitched snapper, calalloo, steamed cabbage, candied yams, and an oxtail dinner, nubbins of slow-cooked back meat dripping with peppered brown sauce that seeps into an ample bed of rice and peas. Outstanding value all around.
*OK, breaux, I know—Marley was a plant eater. Let's not get hung up on it.