$18 for $30 worth of Jamaican and American Cuisine for Dinner at The Cafe DbyD

The Cafe DbyD

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In a Nutshell

The Cafe DbyD serves a mix of authentic Jamaican, American, and fusion cuisines

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. May be repurchased every 90 days. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Gratuity not included. Valid only between 5pm and 9pm. Valid only Tuesday–Thursday. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $18 for $30 worth of Jamaican and American Cuisine for Dinner
  • See the entree menu

Oxtail: From Peasant Scraps to Gourmet Stew

Oxtail stew is an age-old dish that’s found new life among modern gastronomes. Dig into Groupon’s guide to oxtail to learn how chefs prep this challenging ingredient.

Chefs like to talk about using every part of the animal, but few ingredients put that conviction to the test like oxtail. Taken from male or female cows—many types of cattle can be used, not just those that meet the definition of oxen—oxtail consists of two parts: the jointed, marrow-filled tailbone at the center, and the tough, intricately marbled meat that surrounds it. Because it’s made up largely of collagen and connective tissue, chefs cannot simply chop and fry oxtail; the cross-sections would only harden under intense heat. Instead, they usually braise it slowly for an extended period of time, often seven hours or more. This process turns what was once chewy, fatty meat into tender morsels that form a rich, gelatinous base suitable for a hearty stew or squishy beanbag filling.

In fact, oxtail stew is by far the most common dish prepared with this unconventional ingredient, and variations of it are found in English, Jamaican, Italian, Chinese, and Korean cuisine, among others. The emergence of oxtail recipes around the world likely stems from the ingredient’s historic affordability: wealthier classes would consume choice cuts of beef, whereas peasants had to make do with the tail and poems about filet mignon. However, oxtail has gained favor among gourmet chefs such as Emeril Lagasse and Gordon Ramsey in recent years, driving up the price of this once-provincial delicacy.

Customer Reviews

I ordered the [jerk] chicken ad waffles, and it was SO good! The chicken was seasoned and flavored so well. Th waffle was a perfect compliment w/it's good, thick, almost savory sweet flavor! The syrup was thick and warm, and I poured drizzled and dipped every bit of it. Lol. The only thing that made it better, was the Cream Jamaican soda. I enjoyed it immensely, and will definitely return.
Shanna M. · August 25, 2016
Such great service and delicious dishes! Love their ox tail soup and ox tail entree! Also tried the rasta man pasta with jerk chicken, which was very, very good! For dessert, we had the bourbon bread pudding with ice cream, which of course was delicious also.
Sengaly C. · July 31, 2016
Great food, great service and sweet jazz on Thursday night
Kerwyn C. · July 22, 2016

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