The scent of jerk seasoning and simmering oxtail once breezed through a place better known for smells of unleaded fumes.
Inside a gas station in Pembroke Pines, customers lined up for intricate dishes such as a salmon burger and oxtail pasta, cooked to order by a Jamaican-born chef who insisted it wasn’t traditional “gas station food,” just a restaurant waiting for the right walls.
For 13 months, that unlikely storefront was home to Chef Reece Kitchen, the Jamaican fusion concept founded by 34-year-old Travis Reece…