Walk down Flatbush Avenue on a Tuesday afternoon and you’ll smell it before you see it. It’s that heavy, sweet scent of browning sugar and slow-cooked onions that sticks to your clothes in the best way possible. We're talking about One Love Island and Soul Food Restaurant. Honestly, in a neighborhood like Prospect Lefferts Gardens where coffee shops are popping up faster than weeds, this place feels like an anchor. It’s a literal bridge between two massive culinary worlds. On one side, you have the sharp, scotch bonnet heat of Jamaican cooking. On the other, the deep, butter-laden comfort of American soul food.
It’s messy. It’s loud. It’s perfect.
Most people get confused when they first walk in because the menu is basically a map of the African Diaspora. You've got oxtail sitting right next to mac and cheese that actually has a crust on it. That’s the thing about One Love Island and Soul Food Restaurant—it doesn't try to be a "fusion" spot with tiny portions and garnishes you can't eat. It's just food that tastes like somebody's grandmother spent six hours in the kitchen arguing with a pressure cooker.
The Reality of the "One Love" Philosophy
The name isn't just a Bob Marley reference. It’s a business model that reflects the actual demographic shift of Brooklyn over the last forty years. You see, the Caribbean community and the African American community in this part of New York aren't just neighbors; they are family. When you go to One Love Island and Soul Food Restaurant, you see this play out in real-time. You’ll see a guy in a suit waiting for jerk chicken alongside a construction worker grabbing a plate of smothered pork chops.
Why does it work?
Texture.
Jamaican food thrives on the "snap" of festive bread and the fall-off-the-bone tenderness of goat. Soul food is all about the "mash"—the way yams melt into the gravy from the fried chicken. When you combine them on one plate, it’s a sensory overload. If you’ve never put oxtail gravy over cornbread, you’re basically living half a life.
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What Most People Get Wrong About the Menu
A lot of food bloggers come here and try to rank the "best" item, but that’s a rookie mistake because the quality depends entirely on the time of day. Soul food is a morning-into-afternoon game. If you want the freshest mac and cheese, you have to be there when the pans first come out. By 7:00 PM, that cheese has set. It’s still good, sure, but it’s not the experience.
On the flip side, the Caribbean dishes at One Love Island and Soul Food Restaurant actually get better as they sit. Curry goat is a dish of patience. The spices need time to penetrate the marrow. The turmeric and cumin need to marry the fat. If you eat it too early, it’s just meat and sauce. If you eat it late in the evening, it’s a spiritual event.
The Jerk Chicken Standard
Let’s be real for a second. Everyone claims to have the best jerk chicken in Brooklyn. It’s a crowded field. But at One Love Island and Soul Food Restaurant, they don't over-smoke it to the point of bitterness. A lot of places use too much pimento wood smoke to hide the fact that the meat is dry. Here, it’s juicy. The heat is there—it’ll make your forehead sweat—but it doesn't destroy your taste buds for the rest of the meal.
The Side Dish Hierarchy
If you’re ordering a "small" plate, you’re doing it wrong. The small is massive. The large is a commitment. Most regulars go for the following combination, which I call the "Un holy Trinity":
- Rice and Peas: It has to be seasoned with coconut milk. If you can't taste the coconut, send it back.
- Collard Greens: These need to have a smoky undertone, usually from turkey wings or salt pork.
- Plantains: They should be "sweet-black," meaning the edges are caramelized almost to the point of burning.
Why This Place Survives Gentrification
Gentrification is eating Brooklyn alive. You know it, I know it. Rent goes up, the old signage comes down, and suddenly there’s a place selling $18 toast where a community hub used to be. One Love Island and Soul Food Restaurant stays put because it serves a functional purpose. It’s "home food" for people who work ten-hour shifts.
The staff doesn't always have time for small talk. They are moving fast. It’s a high-volume environment. Some reviewers on Yelp complain about the service being "curt," but they’re missing the point. This isn't a sit-down bistro with cloth napkins. It’s a powerhouse of caloric efficiency. You give them your order, they pile the food until the styrofoam container barely closes, and you go on your way.
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The Health Debate (Let's Be Honest)
Nobody goes to a soul food and Caribbean joint for a salad. We know this. But there is a nuance to the nutrition here that people ignore. Legumes—specifically the kidney beans in the rice and the black-eyed peas—provide a massive amount of fiber and protein. The greens are packed with vitamins, even if they’ve been simmered with meat.
The real danger is the sodium. If you’re eating here three times a week, your blood pressure is going to have a conversation with you. The trick is the balance. You pair the heavy proteins with the cabbage or the steamed vegetables. It’s about moderation in a place that encourages excess.
How to Order Like a Local
Don't stand at the counter staring at the menu for five minutes. You'll get "the look" from the people behind you. Know what you want before you reach the front.
- Check the daily specials: They often have things like cow foot soup or stew peas that aren't on the permanent board.
- The "Gravy" Rule: Always ask for gravy on the rice. It’s usually free and it’s where all the flavor lives.
- Drink Selection: Get a DG Jamaican Ginger Beer or a Sorrel. You need the acidity to cut through the fat of the soul food.
The Cultural Significance of the "Steam Table"
There is a specific kind of magic in the steam table at One Love Island and Soul Food Restaurant. In culinary school, they tell you that food should be cooked to order. In the real world, soul food and Caribbean stews are "long-form" cooking. They require the steam table. The gentle, consistent heat allows the connective tissues in the oxtails to continue breaking down.
It’s a communal way of eating. You see what’s available. You point. You receive. It’s a direct connection between the cook’s labor and your plate. There’s no mystery.
Common Misconceptions
- "It's too spicy": Not really. Most of the soul food items have zero heat, and even the Caribbean stews are more savory than spicy. Only the jerk chicken and the occasional hot sauce will test your limits.
- "It's just take-out": While most people do take their food to go, there’s a specific energy to eating in the neighborhood. It’s about being part of the Flatbush ecosystem.
Actionable Insights for Your Visit
If you are planning to head to One Love Island and Soul Food Restaurant, keep these logistical realities in mind to ensure you actually get what you came for.
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Timing is everything.
Go between 11:30 AM and 1:30 PM for the freshest lunch transition. If you go after 8:00 PM, be prepared for them to be out of the "stars" like the mac and cheese or the special fried chicken.
Bring Cash.
While many places have transitioned to digital payments, these types of neighborhood staples often have a "cash is king" mentality or a minimum for cards. Don't be the person holding up the line because you’re trying to tap-to-pay for a $3 beef patty.
The "Side" Strategy.
Don't just get two scoops of rice. Mix and match. Ask for half rice and peas and half mac and cheese. It’s the ultimate "pro move" that ensures you get the best of both the Island and the Soul sides of the menu.
Check the Patty Warmer.
The beef patties are often overlooked in favor of the big platters. Look at the warmer. If the patties look flaky and the edges are slightly dark, grab two. They are the perfect snack for the walk back to the subway.
Parking is a nightmare.
Do not try to park on Flatbush. You won't find a spot, and if you do, you'll probably get a ticket while you're waiting for your oxtail. Take the B or Q train to Church Ave or Parkside Ave and walk. It’s better for your appetite anyway.
One Love Island and Soul Food Restaurant isn't trying to win a Michelin star. It’s trying to feed a neighborhood. In a world of over-engineered food and "concept" restaurants, there is something deeply respectable about a place that just puts a mountain of seasoned meat and vegetables in a box and calls it a day. It's honest food for honest hunger.