Denver diners seeking authentic Jamaican cuisine now have a destination: Grilling Jerk Island. Although Caribbean food shares some common ground, the atmosphere and fare at this establishment are distinctly Jamaican.

The Authentic Jamaican Experience in Denver

The restaurant, located at 2231 Bruce Randolph Ave., immediately signals its heritage. Deep reggae basslines carry down the block, and the smell of jerk chicken, always grilled outdoors, drifts far to the east of York Street.

Atmosphere and Operation

The decor features Jamaican flags serving as makeshift window curtains, complemented by Bob Marley iconography throughout the space. The restaurant officially opened its doors in November 2025.

It is run by a dedicated mother-daughter team, Tammy and Royalty Braziel. Tammy manages the grill, the kitchen, and the bar, while Royalty handles guest relations and oversees the production of hundreds of weekly chicken and beef patties.

A Legacy of Jamaican Cooking

While Grilling Jerk Island is Royalty’s venture, the duo works seamlessly together, serving signature dishes like oxtail, snapper platters, and generous portions of plantains.

Decades of Culinary Experience

This marks Royalty’s first time leading the operation, but both women have extensive experience in the industry dating back to 2003. That year, Tammy and Royalty’s father, Randall Whyte, launched the Island Grille in Colorado Springs.

Royalty began working in the food truck associated with the business at age 10, showcasing a natural aptitude for hospitality. Later, Tammy and Whyte opened Jamaican Grille on 8th Avenue off Santa Fe Drive in 2013, where the family served Jamaican staples until its closure in 2023 due to high overhead and community changes.

Preserving Tradition

The closure of Jamaican Grille left many local fans without access to the cuisine. Tammy emphasized the authenticity of their cooking, stating, “I do the real deal, Rasta style. That’s why no one can duplicate my taste.”

Many recipes on the current menu originate from Randall Whyte, who hailed from Hanover, Jamaica. Royalty confirmed that they rely on tried-and-true dishes, many perfected over two decades. “We’re not new to this,” Royalty stated.

Evolving the Menu

While the previous Jamaican Grille offered a longer selection, Grilling Jerk Island features a focused menu of essentials. Royalty has introduced new items, including a jerk chicken wrap and the Rasta Pasta.

The Rasta Pasta Secret

The Rasta Pasta is described as a supreme alfredo featuring a scratch-made sauce. Royalty guards this recipe closely, noting that she inherited it from her great-grandmother.

Although the tender oxtail is a strong competitor and the patties are essential, the jerk chicken remains the signature item. Meals are served on classic oval diner plates, piled high with sides like mac and cheese, cabbage, and potato salad.

From Food Truck to Brick-and-Mortar

The environment is welcoming, characterized by Royalty addressing her mother as “Miss Tammy,” though they maintain rigorous standards. Royalty noted their firm policy: “If you order spicy and it’s too hot, I’m not going to take it back.”

Royalty initially planned to launch a food truck in the summer of last year to continue the family legacy. However, upon finding a location with an existing kitchen—previously Nola Voodoo Tavern—she realized the community desired a permanent spot for leisurely dining and drinks like sorrel margaritas.

Plans for the mobile concept were entirely abandoned in late February to concentrate on the brick-and-mortar establishment.

Creating the Tropical Vibe

To transform the relatively plain space into a tropical setting, Royalty collaborated with local interdisciplinary artist Grace Noel. Noel, who has a studio near the former Jamaican Grille location, had also contributed art to the original restaurant.

Noel created a 15-by-20-foot mural inspired by island sunsets, reflecting Noel’s time living in Hawaii. Noel commented on the work, saying, “It’s a deviation from my true style, but it shows that I can do whatever the commissioner wants. I’m so grateful to be part of that community of people and for the chance to be able to work with them again.”