Best of New York 2014 • Eating

• Battery Harris

  64 Frost St., nr. Lorimer St., Williamsburg; 718-384-8900

  The owners here proudly display on a chalkboard their jerk-sauce recipe (in proportions that reflect just how much the restaurant goes through: 15 pounds scallions, eight ounces house-secret jerk dust). The recipe’s the result of much tinkering of traditional ones, but �what separates us,� says co-owner Etan Fraiman, �is we use fresh ingredients,� not onion or garlic powder. Also: Since the sauce’s heat dies quickly, the kitchen churns out a new batch every three or four days. You can (and should) try it on everything: Happily, the fiery, bright, habit-forming stuff is bottled and served with every meal, for dousing to your heart’s desire over dishes like Jamaican patties and jerk pork buns.

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