OUR STORY
Two islands, one kitchen, endless flavor.
FAMILY RECIPES, FAR FROM HOME
The Karibbean started with a simple idea: the food we grew up on in Jamaica and Haiti belonged on tables in the Upper Valley too. Every jerk marinade, every pot of brown stew, every batch of pikliz follows recipes handed down through our families.
We season by hand, cook in small batches, and never rush what's supposed to take time. That's why the oxtail falls off the bone and the griot still crackles.
SERVING THE UPPER VALLEY
What began as one small kitchen is now two locations — Lebanon and West Lebanon, New Hampshire — feeding neighbors, students, and anyone who wants a plate of something bold, warm and made with love.
Explore the Menu