If anything exemplifies the fact that we live in a global village, it?s food.

Travel to any major city in the world ? or any backwater for that matter ? and you can order a plateful of anything ? from anywhere- that your heart and stomach desires.

Indians, Chinese, Mexicans, Moroccans, Italians (of course), Vietnamese, even the anonymous Scandinavians ? they?re all here, there and everywhere: One big, very happy united nations buffet of hors d?oeuvres, entrees and desserts.

We might stumble over our French vocab in school but transport us to a restaurant anywhere on the globe and we have no problem ordering a filet mignon with a plate of escargot on the side.

Fresh, young, still-bleating New Zealand Lamb shipped instantaneously to New York? Yes please. A Mongolian hotplate in Montevideo? Why not? Just pull up a comfy Yak and dig in. No wonder Chicken Tikka Masala has replaced Roast Beef and Yorkshire Pudding as the UK?s most popular, and now national dish.

Boundaries no longer exist. The whole world really is our oyster ? and anything else we choose to swallow.

And yet while some cultures travel well, others have a reluctance to step outside the front door. Or is it that some peoples are more willing than others to embrace the exotic, the different, the challenging? Take Bermuda, for example. The culinary diaspora might be universal yet in our recent past we?ve turned down the Golden Arches of our nearest neighbour. No MacDonald?s for us thank you very much ? not that MacDonald?s could ever be described as exotic, different or challenging.

But what about our next nearest neighbour? It strikes Hack as odd that, despite our proximity to the Caribbean, despite the fact that a large slice of our population has Caribbean roots, despite the fact that Government is pushing for closer integration with our cousins to the south, there?s very little in the way of mainstream Caribbean food on the menu.

Which brings us to this week?s review. The Jamaican Grill is one of the few spots on the Island (Hack can think of two others) where a taste of the Caribbean can be sampled. This is a shame because, if what The Grill offers is typical, it?s good, hearty, robust, tantalisingly tasty stuff at a cheap price.

We think perhaps The Grill?s success may have something to do with its use of Jamaica?s most famous export, ?Jerk?. A complex seasoning that combines peppers with salt, vinegar and a ton of other ingredients, and voila, you have a sauce that will work wonders on just about anything.

Although Hack can?t compare Jamaica Grill?s version to anything else on the Island , it tasted superb on both chicken and shrimp,without masking the flavour of either meat, which were both expertly cooked.

Brown Stew worked just as well, although neither compared to Creole Chicken, a piquant stew of chillies and tomatoes that was one of the best dinners Hack had enjoyed in a long while.

On the downside Barbecue Chicken was cloyingly sweet and the side order of steamed veggies appeared to be pretty much an afterthought ? but who cares when you?re biting into chicken that drips from the bone while you mop up rich, black gravy with the most sweetest peas and rice. Excellent stuff.

Portions verge on enormous. When, just to be on the safe side, the new to The Grill Hack ordered a side order of two beef patties, he almost had to forego his main course.

The Jamaican Grill is an excellent advert for Caribbean food. It?s a shame it doesn?t sell more worldwide, or even just in Bermuda.