Chicken can be had with curry sauce, too, and very tasty it is, but even better is the curried shrimp, with firm, crisp shrimp cozied up to slivers of carrot, onion and green pepper in a thick, rich but not overly spicy sauce. Which brings us to the side dishes. All the entrees are served with a choice of white rice or a huge mound of well-cooked rice studded with what the Jamaicans called red peas, very like pinto beans, and a sad little salad of coarse chopped iceberg and carrot with which bottles of supermarket dressings are offered. The latter is a Jamaican green similar to spinach but with its own distinctive tart flavor, enhanced by the seasonings Blossom's cooks add to it. Casual in the extreme.
Sauces are particularly exciting, and the jerk chicken is a real triumph.
Also do not failed to order the fried plaintains and the callaloo. A welcome addition to the local ethnic-dining scene. None, and the restaurant is downstairs, but owner Earl Marshall says he'll be glad to make special arrangements if you call ahead. Post restaurant writer Amy Culbertson reviews restaurants she feels are worth recommending to readers, as well as those of high interest. In the interest of fairness, new restaurants are not visited until at least two weeks after opening.