Tony’s Jamaican


My favorite place on earth besides Austin is Negril, Jamaica. 7 miles of white sand beach followed by 7 miles of jagged cliffs, the most beautiful sunsets in the world, sounds of reggae and warm sand between your toes. And of course, Jerk Chicken (or pork!) So in between visits to Jamaica, when I am banished to Babylon, I have searched and searched for that spicy jerk. But most American versions are sweet and reek of cinnamon. There is absolutely nothing sweet about jerk. It is spicy, savory and smoky. I had been fooled by other trailers that claimed to have true Jamaican roots but it wasn’t until I met my new friend Tony that my taste buds were finally satisfied.

Turns out Tony was in charge of making the sauce at Da Bus which is one of the most famous spots in Negril for jerk. He has been in Austin for several years now and his friends finally convinced him to open a trailer.

DSCN2008DSCN2009Tony not only makes fantastic jerk, he also does other Jamaican classics like oxtail, curry goat, brown stew chicken which come with sides of rice and peas, fried plantains, or steamed veggies. Want a quick bite? Try a savory meat or veg patty just like the bike man sells on the beach in Negril. Tony even carries island drinks like grapefuity Ting and spicy ginger beer.

Tony is located a few blocks east of Franklins at 1200 E. 11th. His hours are listed from noon to midnight but like most Jamaican businesses those are more of a suggestion than a fact. I usually find him later in the afternoon and he is often open late at night as he draws foot traffic from the bar across the street. You can take your food into the bar or buy drinks in the liquor store next door. If the weather is nice, I recommend hanging out with Tony. He will crank up the reggae and after your third or fourth Guinness and a plate of jerkDSCN2015 you will swear you feel a cool island breeze.


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My name is Christy and I was born, raised, and still live in Austin, TX. I love to travel. I have been all over the US, Amsterdam, Paris, Barcelona, etc. My second favorite place in the world is Negril, Jamaica where I have been 10 times and counting. I am a trained pastry chef but I am not currently working in "the industry" right now. I became a pastry chef in part to complement the fabulous dinners conjured up by my best friends Ethan and Michelle, who hopefully will be contributing to this blog as well. We went through a 2 year period of "Tuesday Night" dinner parties which were a smorgasbord of bloody meat and red, red wine. Friendships and laughter. The men did all the cooking while the women got tipsy, as all dinner parties should be. If I wanted to participate with food, I had to bring something and I became Dessert Girl. Eventually I attended the Le Cordon Bleu program at the Texas Culinary Academy and received a certificate in Pastry and Baking. I have had several baking jobs but found it hard to make ends meet, so I earn my living elsewhere for now. I have had the pleasure of working with several celebrity chefs including Rebecca Rather, Bronwen Weber, and David Lebovitz. I have also cultivated some amazing friends and resources in the Central Texas area and would like to share my knowledge with all who care to join me. My most recent honor was winning Best Sweet at the Bacon Takedown during SXSW 2011. As the culinary icon Ms. Childs' says, "Bon Appetit!" ***CONTACT ME at or twitter @christy111luv***

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