Welcome to Jamrock, as Damian Marley might say, south Phoenix-style. Sure, when you saw the line "Best Jerk," you thought we were talking about County Attorney Candy Thomas. No, that'd be "Biggest Jerk." Rather, what we're celebrating here is that Jamaican barbecue style that uses a dry-rub blend of spices such as allspice, Scotch bonnet peppers, cloves, cinnamon and thyme to transform your average clucker into a fiery bantam fighting cock. The jerk ain't the only way you know owner and kitchen maestro Eulet King has more talent and experience in her itty-bitty finger than most chefs do in their whole bods. There's also the oxtail, the curried goat, and the Jamaican national dish of salted cod and ackee fruit, to name a few. And we can't get enough of King's johnnycakes, dense, golden lumps of fried dough that pair so well with any of the entrees, or by themselves, washed down with a glass of lemonade or a bottle of ginger beer. How can such a tiny place produce such a big flavor, you may ask? Well, how did a small country like Jamaica produce Damian's pop Bob? It's a mystery. Best not ask. Just enjoy.