Cane and St. James

Cane’s pepper pot—a rich stew of oxtail, brisket, and beef tendon—is the kind of dish you still think about weeks later. But then you re­member the whole-­snapper escoveitch, laden with a glorious amount of pickled chilies. And the jerk wings. And, over on 14th Street, St. James’s slow-cooked duck leg. These sister Caribbean restaurants from owner Jeanine Prime—St. James is fitting for date night, Cane is more of a casual stop—are where to go for a meal with a capital M. You’ll leave supremely stuffed and satisfied.