chef said the (bloody) chicken was cooked properly. the wedge salad was wonderful, then came the 1/2 jerk (bloody) chicken. this was really bad. i cut into the wing and the wing was bloody. i figured, no problem, have them grab me another one. oh no, the waiter took it and when she stopped by the table she informed us the chef said it was cooked correctly. they must have hired a chicken sushi chef. it was red bloody and for the chef and then the waiter to tell me it was cook properly..........really. now lets add insult to injury, they return with the same chicken, totally roasted under the salamander (for those who are not a chef, like the writer of this review, is the intense broiler they use in the commercial kitchen). then they coated it with some kind of low end sugary orange like glaze, like a cheap sugar sauce. oh did i mention this is supposed to be jerk chicken, sorry forgot that part. i think the only jerk was the chef cooking it. my girlfriend (btw works for a very large restaurant in florida) was as appalled as we saw what they did. we even took a piece that was not glazed in sugar and absolutely no jerk seasoning at all. jerk chicken has a very distinct flavor. my advice to the owner: train you chefs, if they have to grab a chicken out of the back to quickly prepare it because you are out of jerked chicken, tell them don't. i would rather you tell me you out, this shows quality. second, train your staff not to repeat what the kitchen staff says, this is really bad on the waiters part. teach them a better story. oh, and to you the customer, don't order anything jerked, a jamaican would be embarrassed by this food.