TWO WORDS DREW this correspondent inside the colourful façade of this small-ish restaurant just off University Avenue: blueberry mojitos. And it was worth every sip (four rounds’ worth) to hang out, basking in the sounds of two dudes laying down soul and reggae jams with a steel drum and a mic, if only to discover the outstanding Caribbean and West Indian dishes coming out of the ever-bustling kitchen.

Chef Robert Simpson cut his teeth working in Belgium and Jamaica, and has created a menu at Coconuts that is deep with range and authentic flavour. There’s coconut and curry galore, staple small plates like codfish fritters, crab cakes and fried plantains, and jerk-style dishes made with chicken, beef, pork, salmon and tofu. And in case the blueberry mojitos don’t turn your crank, make sure you save room for dessert, and have fun choosing between the sweet potato pudding and the chocolate lava cake.