Ackee and saltfish, the national dish of Jamaica, salt-cured fish paired with scrambled ackee fruit, appears in three iterations: solo, paired with callaloo, or mixed. The kitchen offers the full lunch rotation: curry chicken simmered in aromatic spice, Jerk Chicken marinated in the characteristic blend of Scotch bonnet and allspice, BBQ chicken glazed and flame-grilled fried chicken. Each entrée comes portioned in three sizes and served with a choice of rice and peas, white rice, or yam, plus banana and boiled dumplin or festival (a fried cornmeal cake). The ackee and saltfish is the signature, a dish that marks whether a Caribbean kitchen understands its own foundation Twice As Nice executes it three ways because the community it serves knows the difference.

Try the ackee & saltfish, callaloo & saltfish, bbq chicken, curry chicken, jerk chicken.