Front Page Jamaican Grille: way better than plane food
People, there's no reason to ever eat crappy food on an airplane again. Front Page Jamaican Grille is less than 3 miles from LAX, so an extra 30 minutes and a short trip down Manchester is all that stands between you and a container full of curry goat or oxtails or jerk chicken with a side of rice and beans. Doesn't that sound better than a soggy $8 turkey sandwich wrapped in plastic? I thought so.
I was lucky enough to be invited to a lunch at Front Page Grille last weekend by an intrepid eater named Josie, whom I met the last time I visited Breed Street in Boyle Heights. She, Javier, Jessica and I met at the restaurant, just a counter and a few tables in a small space painted a dazzling green, tucked into a nondescript strip mall in Inglewood. It is, as Javier put it, like sitting inside a giant Jamaican flag.
We started with a couple appetizers. Vegetable patties, which were like savory handpies stuffed with spinach, are not made on the premises but produced in some other magical Jamaican patty location where the crusts are always flaky and the fillings never soggy. Festival bread was like an unsweetened, slightly dense donut hole, proof that fried dough is the right way to start any meal.
I had been 30 minutes late (navigating tip: Manchester Avenue is not the same as Manchester Boulevard, although the two do eventually meet), so by the time I arrived the others had already put in an order for the roasted perch, which takes 30-40 minutes to prepare. It is well worth the wait, even if you do spend most of the time driving up and down an abandoned block of Manchester Avenue wondering if the restaurant is behind a car wash maybe. Our foil-wrapped fish was brought to the table by John, the chef and co-owner, who has a smile as bright as his green-painted walls. The steaming fish was buried under a pile of chopped cabbage and peppers, totally unphotogenic but completely delicious, the whole mess fragrant with jerk spices and tender enough to cut with a plastic fork. John says the roasted fish is a favorite among the ladies, but he doesn't know why. Gentlemen, get on board. You're missing out.
We loaded up our "plates" (actually opened-up takeout containers -- it's kind of awesome) with fish, rice and beans, sticky green okra pods and sweet slices of plantain. The jerk goat was coal-black with a wonderful chew and the oxtails fell apart with the tap of a plastic tine. Nothing was particularly spicy until topped with a little of the homemade hot sauce, a slurry of Scotch bonnet peppers that made my lips tingle. The plainness of the vegetables, boiled and only lightly seasoned, offered an occasional break from the complex spicing of the meats.
The drinks at Front Page Grille are as intriguing and authentic as the food. Pine ginger beer's spicy bite was tempered by its subtle pineapple sweetness. Cran moss is a bizarre mix of cranberry juice and Irish moss, a.k.a. carrageen moss, a sort of seaweed that lends a slightly gelatinous texture that was certainly unique, but not exactly thirst-quenching. For that, I turned to my favorite of the day, the sorrel drink. Brewed from hibiscus flowers, it is basically like jamaica, but imagine the most perfect jamaica ever, one that is not tooth-achingly sweet but instead slightly tart, like a well-made lemonade. I could drink buckets of this.
We finished the meal with a couple slices of carrot cake -- really more of a carrot pudding, dense with shredded carrots and barely sweet. When we told Pam, the other owner, that we liked it, she seemed baffled but pleased to hear someone enjoyed her husband's latest creation. "He never tells me what he's going to make," she said. "He just tells me what it is when he's done."
The vibe is mellow, the music is good, the service is friendly and the whole place reminds you why LA is a great place to live -- because if you don't have time to pick up some cheap and authentic Jamaican food on the way out of town, you can always get it when you return. Just make sure your ride doesn't mind taking a little detour on the way home from the airport.
Photos of the food and more at:
Front Page Jamaican Grille
1117 W Manchester Blvd, Inglewood, CA 90301
I appreciate the review. I discovered Jamaican foods a while back so this is a true find for me. Thanks for the post.
"We went last night after hearing about this place on Chowhound and I liked it but have some comments:
The people couldn't have been nicer or more friendly but the food wasn't what I expected and they way over-charged us!
I lived in Jamaica for four months and cook this food myself so I like it spicy, which it wasn't. We ordered jerk goat and chicken and we got very little goat and much more chicken and got charged double.
We had a lot of rice and almost no vegetables and about three plaintains per order.
I know they were closing (at 8 pm on a Saturday night, after being told on the phone that they were open until 11 pm) but if they didn't have enough food they should have told us.
By the time we left we were rushing to get out so they could close and didn't look at the bill - just paid and left. It was way over the cost on the menu so that doesn't sit well.
I enjoyed the flavor of the food but didn't think there was enough goat or vegetables and obviously would not pay this bill there again without checking it.
The best thing about it was when we were leaving they gave us a few vegetable patties- I think the mom realized her son had over-charged us and felt bad- and they were excellent- just like in Jamaica, so 4 stars for that!"
If anyone wants my Jerk Chicken recipe email me and you will love it- very spicy.
My friend went this weekend. He liked the people running the place but said the food was atrocious. . The place was empty and at first they'd given him the wrong dish entirely.
He went for the jerk chicken and said it was rubbery. He barely ate it, said that it tasted microwave. Too bad.
I'm sorry to hear you had a bad experience! I can't speak for the size of the servings (we were happy with the amount of food we got with our order), but I do know they purposely do not make the food very spicy, but leave it up to the diner to spice up each dish with their homemade hot sauce.