Exclusive Jerk Restaurant and Bar Brings Savory Jamaican Cuisine to Watts Mill Plaza

By Pete Dulin

Owner-chef Jermar Elliott of Exclusive Jerk Restaurant and Bar opened his establishment in September of 2024 after acquiring the space two years earlier. Located in the former Panera eatery in Watts Mill Plaza, Elliott navigated unexpected delays due to the COVID-19 pandemic, installation of the exhaust system, and other factors. Since last fall, customers no longer need to wait to experience savory and sweet dishes inspired by his Jamaican homeland.

Exclusive Jerk Restaurant and Bar in South Kansas City is Elliott’s second location. He launched the first location of the restaurant concept in Chicago in 2021. With family in the Kansas City area, he decided to move here and expand his operation.

“I was born and raised in Jamaica. I have worked in restaurants since I was young, and opened two restaurants there,” said Elliott.

Bringing his experience to the Midwest, Elliott sought a bigger space for Exclusive Jerk Restaurant and Bar than his original Chicago spot.

“I wanted an all-inclusive place for food and drink. Also, I wanted a different area that could attract people from Kansas and Missouri,” said Elliott.

The South Kansas City space provided a high traffic destination accessible to people in the suburbs on both sides of the state line. A steady stream of customers and delivery drivers pick up takeout during lunch on a weekday.

Guests familiar with the former Panera will recognize remnants of the layout. Tables, chairs, and booths are spread out to create a spacious feel. A cavernous open room near the back can host large groups, parties, and catering. A bar section will open after the new year. Bright green and gold colors brighten the interior and reflect the palette of the Jamaican flag.

Aesthetics and national pride play a supporting role here. Elliott’s freshmade cuisine is the star attraction. For instance, regulars come for the traditional braised oxtail and jerk wings.

“Alfredo with jerk chicken or jerk shrimp sell out fast. Jerk chicken and candied yams go fast,” said Elliott. “Our dishes are authentic. We use Jamaican products to prepare them.”

Jerk chicken is available in whole, half, and quarter portions with a choice of mixed, all white, or all dark meat. Jerk wings deliver a pleasing smoky charred flavor atop the spice rub. Made from scratch with layers of mildly spicy flavor, the jerk sauce that accompanies the wings is worthy of being sold in bottles. Someday, Elliott hinted. For Super Bowl parties, other events, or simply noshing at home, the jerk wings and sauce will surely interest folks as an alternative to Buffalo wings.

A lunch order of traditional curry goat arrived with a choice of two sides. Rich gravy and fork-tender meat underscored Elliott’s homespun cooking style. No shortcuts here to yield these flavors and texture. A mountain of collard greens were tender and soothing. The scoop of lightly caramelized plantains offset the perfectly-cooked greens. Other side options include the popular yams, mac-and-cheese, red beans and rice, and more.

From curry chicken to jerk catfish, the menu offers a full range of hearty, filling dishes. For a lighter bite, opt for a salad topped with protein of choice or tacos stuffed with jerk chicken.

Don’t overlook the beef patty under extras on the menu. Finely-minced spiced beef encased and baked in a flaky pastry crust reminded me fondly of beef patties served by street vendors and family-run shops near subway stations in Boston. These life-giving pastries are a warm comfort food and an inexpensive appetizer, whether on the go during cold weather or noshing tableside.

Come for the food. Stay for the warm hospitality, relaxed vibe, and reggae hits and jubilant covers of pop songs streaming in the background.

Elliott appreciated the reception that his restaurant has received over the past few months. He said, “I am grateful for the support from the community that has welcomed us.”