Wasaga Patties Caribbean Cuisine

Wasaga Patties Caribbean Cuisine reads three different orders out of the same kitchen. A six-dollar Jamaican beef patty across the counter is a snack run. An oxtail plate with rice and peas is a full sit-down meal. The Daddy Patty Meal at sixty-six dollars is a group-takeout decision the table already made before it walked in. The Mosley Street counter cooks all three off one menu, every day from eleven in the morning until eleven at night, and the patty case out front is only half the operation.

The plate side anchors the bigger orders. Oxtail at twenty-six dollars is the kitchen's headline plate — slow-braised, dark, the version of the dish that gets compared to home cooking by people who grew up on it. Jerk chicken, curry chicken, and stew chicken cluster at seventeen dollars; curry goat sits at twenty-one. Sides — rice and peas at nine dollars, coco bread at two, fried plantain at two — are priced as additions, which is the sort of pricing that lets a table build a plate up rather than commit to a fixed combo. A house Scotch-bonnet hot sauce is available on request, and it is the thing that pushes the jerk chicken from warm to actually-hot.