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For decades, Oklahoma City’s dining identity was largely defined by steakhouse culture and traditional American fare. Today, diners are lining up for escovitch fish, Trinidad-style doubles and whole roasted jerk chicken, a shift driven in part by award-winning Jamaican-born chef Andrew Black.
The 2023 James Beard winner for Best Chef: Southwest has long been known for his acclaimed tasting-menu restaurant Grey Sweater. But with the opening of Dougla Kitchen in February at 100 NE 4th St. in Oklahoma City, Black is introducing something even more personal: a restaurant rooted in Caribbean heritage and memory.
Dougla Kitchen, which occupies the former Black Walnut space, presents a refined interpretation of Caribbean cuisine that blends West Indian and Indo-Caribbean influences. The concept is both culinary and cultural, shaped by Black’s upbringing and the woman who first taught him how to cook, his grandmother, Elysabeth Badoo…