Jerk King - Toronto

Had to run a few errands in the area and decided try the jerk chicken here. This meal was very filling and had a large portion enough for 2. We were given three pieces of chicken that were cooked very well and seasoned generously. It was very flavourfuland savoury. The spicy sauce was a great addition to the meal. The beans were a little bit on the more soggier side which manypeople may or may not prefer. The coleslaw was also really good, but not enough for the meal, so I?d recommend to purchaseextra. It?s wonderful that the place is open till 4 am which is great if anyone is craving a midnight meal. Will definitely haveagain if I?m in the area. Overall I?d give this place an 8.4/10.

The man working at the register was incredibly friendly and pleasant. He was a Hispanic man with his hair pulled back in a ponytail. There was a bit of a wait in line, indicating that the restaurant must be popular. I ended up ordering just rice and beans with gravy (didn't want any meat) and it was absolutely delicious. It tasted exactly how I remembered it.

Best Jerk Chicken in the city. Let me say, I'm not one of those people from the Caribbean who goes crazy over Jerk Chicken all the time. I like it, but to me it's a food that just tastes good, but wouldn't go out of my way for it. That being said IWOULD GO OUT OF MY WAY FOR JERK KING'S CHICKEN. Great portions and even better taste, first time I've ever lined up for anyfood, that's how good it is, and their caramel flan is JUST like my Mom's.

I absolutely adored discovering this restaurant! They stay open until 4am and always seem to be busy. The portions are incredibly generous and the flavors were fantastic. The service was fast and efficient. I ordered the beans and rice along with the boneless jerk chicken, and it was absolutely delicious!

I used to love this restaurant for years, but recently I've noticed a decline in the quality of the food. The new staff are friendly and hardworking, but they don't serve the generous portions I'm used to, especially the gravy and chickpea stew that used to overflow from the boxes. I miss that! I might try to catch a glimpse of the older staff working next time I visit.