Longtime chef Scott Durrah has a new restaurant in LoHi, and it's smokin'.
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“Locals and tourists gather around the jerk pit. The cook takes the food off the grill, chops it on the block, and gives it to you with a Red Stripe or some rum. You sit down, you enjoy,” explains Durrah. The Jerk Pit’s signature smoked jerk meats are prepared using a blend of woods, including pimento wood imported from Jamaica, that gives the dishes their smoky flavor. Traditional jerk chicken, pork, ribs and brisket are complemented by Southern staples and Creole classics, courtesy Durrah's partner in the kitchen, Chef Sierra Mitchell, who offers a New Orleans flair with dishes like gumbo and chicken and waffles .
The restaurant also cross-promotes with Durrah’s dispensary, Simply Pure, which is one block away and offers customers perks with qualifying purchases . “I see kids that used to work at my previous restaurants and old customers, and now they’re coming in here and bringing memories back to me that I forgot about. It really gives me joy to know that those places were about more than just serving food to people, but it really gave people memories,” Durrah says, becoming a bit emotional as he reflects on the connections he’s built over the years.
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