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Named after a region on the island of Jamaica from which the owner’s family hails, everything about Downs District--from the colorful interior to the mouth-watering aroma of freshly grilled breadfruit wafting out the door—displays an uncommon attention to detail. Opened in mid 2012 in the space formerly occupied by neighborhood fave Perci’s Jerk Hut, Downs District has quickly become a community hub with locals piling in for the night’s “last call” for take-out. Though the dining space is small, the modernist illustrations of goats, fish, and chicken hanging on light grey walls beckon you to “nyam” (that’s Jamaican patois for “eat”) from a pared down menu served family-style. The portions are more than generous, with juicy oxtail, pork and chicken stacked atop mounds of Jamaican rice--saturated with coconut-milk and sprinkled with fresh red peas. The curries are hearty, with the goat being a rib-sticking favorite and the escoveitch fish (a variation on ceviche, with fried red snapper) exquisitely balancing the tangy and the spicy. And of course, there’s the jerk chicken--instead of the dried out fare served up in lesser joints, the meat is succulent with a slightly crispy exterior--be brave and order with plenty of hot sauce. In winter, make sure to order a cup of sorrel--a crimson colored Jamaican Christmas drink made from the fleshy sepals of sorrel leaves, ginger, and sugar. — Connor Kilpatrick

Oxtail, $9; escoveitch fish, $16