At Dub N Grub, chef Kriss Kofi transforms plant-based proteins and local vegetables into crisp “chicken,” Jerk Rasta Pasta, and rich stews.
. In all these shifts, Miami has become something of a haven for a new wave of plant-based restaurants. But for Miami to truly flourish as a destination for vegan eating, we should be celebrating Miami’s unsung pioneers in the Caribbean plant-based food movement—the farmers and chefs, like Kofi, who have been fueling this city with their knowledge and cooking since long before it was trendy or particularly profitable to do so.
While I grew up east of I-95 in North Miami—a kind of Port-au-Prince since the late 1990s—Kofi grew up on the west side in Carol City, a neighborhood whose DNA is shaped by the food traditions of southern Black Americans and Caribbean communities, largely from Jamaica and Haiti. Kofi and his wife, Chef Macka, opened Dub N Grub at Treelion in December 2022.
Dub N Grub is part of what I call Lickle Jamaica, a strip mall in Miami Gardens known for its Jamaican food offerings. There’s Taste Rite Jamaican Bakery popular for its warm, flaky patties and FA&M West Indian market . At Miss Mack, you’ll find a mélange of ingredients to make classic Jamaican recipes, like strongback herb for tea and dasheen for pudding. On some weekends and during the holiday season, there’s reggae music blaring from a truck’s sound system out front.
When Kofi opened Dub N Grub, he joined a lineage of plant-based visionaries in Miami. Among them is Hakin Hill, the Antigua-raised chef-owner of Vegetarian Restaurant by Hakin, who served black sapote smoothies, soursop juice, spinach and lentil patties, and ginger-seitan meals for 16 years at his beloved vegan restaurant in North Miami Beach. In August, the restaurant closed because of increased rent, but Hakin still offers catering.
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