By Lori Fredrich Senior Writer Published Oct 16, 2020 at 11:42 AM

Well known for its smoked meats, Heaven's Table BBQ, 2238 N. Farwell Ave., is spicing things up for Crossroads Collective Customers by featuring a short list of Jamaican-inspired dishes as specials on Fridays.

“This is really about me expressing my creativity," says Alston, noting that he's piloting the new dishes for potential inclusion on the menu for his forthcoming restaurant in Uptown Crossing.

"There's not much Jamaican food on the West Side since Irie Zulu closed," he adds. "So I'd like to be able to fill that void."

The menu includes vegetable-based offerings like jerk cauliflower, which is marinated for 24 hours, smoked and then charred on wood and served with a side of jerk barbeque sauce ($4) and curry veggies, a twist on the classic dish featuring charred cauliflower and other vegetables cooked in a spiced coconut curry and served with coconut rice ($14).

There's also classic jerk chicken featuring hindquarters marinated in a wet jerk marinade and smoked over cherry wood ($13); and housemade jerk chicken sausage made with a finely ground mixture of dark and white meat, peppers and spices ($14).

Guests will also find a twist on oxtail stew featuring tender stewed oxtails spiced with Jamaican curry, allspice and thyme and braised with vegetables  ($18).

Heaven's Table BBQ is open Monday through Saturday from 11 a.m. to 9 p.m. Crossroads offers socially distanced dine-in service, carry-out, curbside pick-up and local delivery. 




Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.