You can smell it before you even see the sign. That thick, sweet aroma of browning sugar and yeast hitting the air—it's unmistakable. If you’ve spent any time driving down State Road 7 in Broward County, you know exactly what I’m talking about. Taste the Island Bakery & Restaurant isn't just another storefront in a strip mall; it’s basically a local landmark for anyone who grew up on beef patties and hard dough bread.
Honestly, some people just go for the bread. They walk in, grab a warm loaf, and they’re out. But if you’re doing that, you're missing the whole point of why this place has survived so long in a neighborhood where businesses come and go like the Florida rain. It’s about that specific, authentic Jamaican flavor that hasn't been watered down for the masses.
The Real Deal on the Taste the Island Bakery & Restaurant Menu
Let’s get one thing straight: if you’re looking for a quiet, "fine dining" experience with white tablecloths, you’ve got the wrong address. This is a high-energy, high-volume Caribbean spot. It’s loud. It’s busy. It’s real. The menu is a roadmap of the West Indies, centered heavily on the staples that make Jamaican cuisine famous.
The curry goat? It’s tender. I mean, fall-off-the-bone, melt-in-your-mouth tender. They don't skimp on the spices either. You can taste the pimento, the scotch bonnet (without it blowing your head off), and that deep, earthy turmeric base. Then there’s the oxtail. People argue about oxtail like it’s a sport, but the version here is consistently rich and fatty in the best way possible. The gravy is thick enough to coat a spoon, which is exactly how you want it when you’re pouring it over a mountain of rice and peas.
It's All in the Crust
You can't talk about Taste the Island Bakery & Restaurant without mentioning the bakery side of the operation. Most "Jamaican" restaurants in Florida buy their patties frozen and just pop them in a warmer. You can tell. The crust is usually soggy or weirdly plastic-like.
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Here, the flaky crust is the star. It shatters when you bite into it. Whether you’re a beef patty purist or you prefer the saltfish or veggie options, the pastry itself is what sets them apart. And the coco bread? It’s soft, slightly sweet, and buttery. Folding a spicy beef patty inside a piece of coco bread is basically a South Florida rite of passage. It’s a carb-on-carb masterpiece that shouldn't work, but it absolutely does.
Why Authenticity Matters in Lauderhill
Lauderhill is a melting pot. It has one of the highest concentrations of West Indians in the United States, so the competition is fierce. You have to be good to stay open here. Taste the Island Bakery & Restaurant has managed to bridge the gap between being a quick-stop bakery and a full-service lunch and dinner spot.
What's interesting is how they handle the "Island time" reputation. We've all been to those spots where you wait forty minutes for a side of plantains. While it gets packed during the lunch rush—especially on Fridays—the system they’ve got going is surprisingly efficient. They’re used to the volume. They know the locals are on their lunch breaks and don't have all day to sit around.
Beyond the Beef Patty
If you want to eat like a regular, you have to look past the usual suspects.
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- The Stew Chicken: Often overlooked because it’s "simple," but their browning process is spot on. It’s savory, not bitter.
- Fried Snapper: Get it escovitch style. The vinegar, the onions, the carrots, and those whole peppercorns... it provides a sharp, acidic crunch that cuts through the richness of the fried fish.
- Hard Dough Bread: Take a loaf home. Don't even toast it. Just put some butter on it while it’s still fresh. It’s dense, filling, and nothing like the airy, flavorless bread you find at the supermarket.
The Cultural Connection
Food is never just food, right? Especially in the Caribbean diaspora. For many people living in Fort Lauderdale or Sunrise, stepping into this bakery feels like a tiny trip back to Kingston or Montego Bay. It’s the sound of the patois being spoken by the staff and the customers. It’s the specific selection of D&G sodas in the cooler. It’s the fact that they have bulla cakes and spiced bun ready to go.
There’s a nuance to Jamaican baking that involves a lot of ginger, nutmeg, and molasses. A lot of places overdo the sugar to compensate for a lack of spice, but the balance here is usually pretty tight. They understand that a spice bun needs that specific "kick" and density to be authentic.
Dealing with the Crowds and Logistics
Let's be real for a second: parking can be a nightmare. The plaza gets crowded, and everyone is in a rush. If you're planning to visit Taste the Island Bakery & Restaurant for the first time, here is the move: go at an "off" hour. If you show up at 12:15 PM on a Saturday, be prepared to stand in line.
If you go around 10:30 AM or 3:00 PM, you can actually browse the bakery cases without feeling the breath of the person behind you on your neck. It gives you a chance to see what’s fresh-baked. Often, they’ll have specialty items or seasonal treats that aren't on the main chalkboard.
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The Bottom Line on Quality
Is it the cheapest meal in town? No. Prices for oxtail and goat have gone up everywhere because the cost of the raw ingredients has skyrocketed. But the portions at Taste the Island Bakery & Restaurant are generous. You’re usually getting two meals out of a large container.
The consistency is what keeps people coming back. You know what the rice is going to taste like. You know the plantains will be sweet and caramelized, not starchy and underripe. In a world of "fusion" food and "concept" restaurants, there is something deeply comforting about a place that just does the classics correctly, day in and day out.
Actionable Steps for Your Visit
If you're heading out to Taste the Island, keep these points in mind to make the most of it:
- Check the Daily Specials: Sometimes they have soups (like Mannish Water or Red Peas soup) that aren't available every day. Always ask what the soup of the day is before you order your main.
- The Patty Protocol: If you're buying patties to take home, ask if they have any "unbaked" or "half-baked" options if you plan to eat them the next day, though usually, buying them fresh and reheating them in an air fryer at 350°F for three minutes is the best way to keep that crunch.
- Drink Pairings: Skip the standard cola. Grab a Sorrel or a Ginger Beer. The bite of the ginger is the perfect palate cleanser for the heavy, savory gravy of a curry or stew.
- Bulk Bread: If you’re buying the hard dough bread, have them slice it there if you don't have a good serrated knife at home. It’s a dense loaf and can be a pain to cut evenly with a dull blade.
- Call Ahead: For large orders or if you're in a massive rush, calling in your order can save you a significant amount of standing-around time.
The legacy of Taste the Island Bakery & Restaurant is built on the fact that they haven't tried to change to fit trends. They stayed true to the spice profiles and the baking techniques that define Jamaican soul food. Whether you’re a lifelong fan of West Indian cuisine or someone just looking to branch out from the usual fast-food routine, this is a spot that actually delivers on the promise of its name. You really do taste the island.