CLE Takeout Guide: Irie Jamaican Kitchen

Omar McKay all but invented the concept of fast-casual Jamaican food. Born in Trelawny, Jamaica, the chef relocated his delectable but struggling eatery from Richmond Town Square to Collinwood, using the opportunity to streamline the entire experience in an effort to appeal to a wider clientele.

“I was thinking about the fast-casual concept, because I didn’t see anybody doing it at the time,” explains McKay. By reshaping his authentic Caribbean cuisine for the now-ubiquitous fast casual framework of bowls and boxes, McKay paved the way for a tidal wave of takeout business. These days, the chef estimates that more than 90% of orders are destined for the door. Given that many of the cuisine’s core dishes— braised oxtails, jerk chicken, steamed cabbage, and rice and peas — are made in advance, ticket times are lickety-split.

“Our fast-casual concept allows takeout orders to be ready quick,” notes partner Debra Drobnick.“You can call from the parking lot, check a few emails and your food will be ready.” Recyclable plastic containers boasting secure lids that retain heat translate to dishes that stand up to time and travel.

Try This: The Rasta Pasta($7.50) tops creamy penne Alfredo with fiery jerk chicken and jerk sauce fora one-of-a-kind Jah-talian experience.

How To Order: By Phone, Online, DoorDash

621 E. 185th St., Euclid; 4162 Pearl Road, Cleveland, 216-350-6112, iriejakitchen.com