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  • Writer's pictureKatie Marie

"Yah Man"

Updated: Aug 4, 2020

If you are ever in the mood for bold flavors and authentic Jamaican food, Kirk's Jerk Kitchen will not disappoint. Everything is cooked fresh and by the owner himself, Kirk Henry. Get lost in Jamaican culture and find yourself on island time as soon as your foot steps through the door.

I am a huge fan of bold flavors and spicy food. Kirk's Jerk Kitchen is what I would call a hidden treasure here in Milledgville, Georgia. Everything is cooked fresh and full of spices. When the plates come to the table, they are piping hot every time. "The most popular meals are the curry chicken, jerk chicken, oxtail and curry goat," said chef Kirk Henry.

oxtail & yuca

My favorite side to order is yuca. If you like french fries, you will love yuca! This wonderful creation is crispy, salty and dense. They are thicker than french fries and have a rich flavor. To learn more about yuca, click here.

jerk wings

Kirk's jerk wings are a personal favorite. The sauce is amazing! My friends call me the sauce queen. I always have around 3 sides of sauce with all my meals. This meal comes with 8 wings, and they are covered in jerk sauce and cilantro. Trust me, when you finish these wings, you will want to drink the sauce.

If you are someone who prefers variety in a meal, I recommend the vegetarian plate. It comes with rice, steamed cabbage, potato salad and fried plantains. Yummy! The sweet and savory plantains bring this dish together. There is nothing better than a salty and sweet combo. "It's hot and has nice flavors," said customer Antonio Williams.

vegetarian plate

So if you are someone who enjoys trying unique cuisines, make time to visit Kirk's Jerk Kitchen. With Jamaican music filling the room and the sound of plantains sizzling in a pan, it is easy to forget that you're in Milledgville, Ga.


pineapple ginger soda

junkanoo juice medley

You've been invited to Kirk's Jerk Kitchen!

128 N Wayne St Milledgeville, Ga 31031

(478) 454-0094


Photo Credit: Katie Marie

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