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Best Condiment

  • Battery Harris

    64 Frost St., nr. Lorimer St., Williamsburg; 718-384-8900

    The owners here proudly display on a chalkboard their jerk-sauce recipe (in proportions that reflect just how much the restaurant goes through: 15 pounds scallions, eight ounces house-secret jerk dust). The recipe’s the result of much tinkering of traditional ones, but “what separates us,” says co-owner Etan Fraiman, “is we use fresh ingredients,” not onion or garlic powder. Also: Since the sauce’s heat dies quickly, the kitchen churns out a new batch every three or four days. You can (and should) try it on everything: Happily, the fiery, bright, habit-forming stuff is bottled and served with every meal, for dousing to your heart’s desire over dishes like Jamaican patties and jerk pork buns.

From the 2014 Best of New York issue of New York Magazine