All Damian Perrin wanted was good jerk chicken in New York City.
For a city as international, eclectic and electric as NYC, its Jamaican offerings didn’t hold up to Perrin’s standards. He is, after all, Jamaican born and raised, whose father worked in the country’s top hotel and his mom–as moms tend to be–was a whiz in the kitchen. Jamaican cooking is in his lifeblood. Read More