This week, we attended Oxtails + Cocktails, a monthly supper club and five-course Oxtail Omakase founded by acclaimed Caribbean chef Osei “Picky” Blackett, with cocktails by mixologist Ritzy Rodriguez. The dinner was hosted at Las’ Lap in the Lower East Side of Manhattan, where the atmosphere was warm and familial, and the staff accommodating to a variety of dietary restrictions.
Before the meal, Chef Picky shared his thought process for the evening’s menu. Since the dinner coincided with Trinidad’s independence week, he intentionally incorporated cultural and historical elements. For him, every dish is rooted in his life story. His experiences living in and moving through different cultures come alive in the food.
The oxtail callaloo and coo coo highlighted the African culinary influences on Trinidadian culture, with Chef Picky noting that the resilience of African people inspired the dish. He also reflected on how colonization diminished the prominence of traditional foods in favor of European ones, making his homage to ancestral dishes all the more intentional. Throughout the night, he wove African, East Indian, and Chinese influences into a menu that felt cohesive and deeply narrative.
While the food spoke to history and identity, Ritzy’s cocktails elevated the evening with a contemporary flair. Her drinks, layered with island elements and tones, complemented each course seamlessly, showcasing her mastery as a mixologist. Guests not only enjoyed them with their meals but continued to order refills throughout the night. As the series evolves, it’s easy to imagine Ritzy’s cocktails expanding alongside Chef Picky’s dishes, telling their own parallel stories.
Chef Picky and Ritzy Rodriguez
Looking forward, Oxtails + Cocktails has ambitious plans. Upcoming phases include research-and-development sessions, where guests can sample food and drinks at a lower price point, and curated Airbnb experiences designed for tourists eager to learn about the cuisine. A brunch version of Oxtails + Cocktails is also on the horizon, promising even more opportunities for cultural storytelling through food and drink.
Check out the menu from the evening below!
Oxtail Menu
Buss-Up-Shut & Oxtail Curry Butter
Flaky paratha (buss-up-shut) served warm with spiced oxtail curry-infused butter.
A tribute to Indo-Trinidadian flavor and street-side soul
Deconstructed Cassava Shepherd's Pie
Braised oxtail with crisp, golden cassava rounds, aromatics, and savory jus-layered, not mashed.
A modern take on colonial comfort, grounded in Trini earthiness
Oxtail Callaloo & Coo Coo
Silky dasheen leaf callaloo with tender oxtail pieces, plated with soft cornmeal coo coo.
An ode to African culinary foundations and ancestral resilience
Fruit Chow Sorbet (Palate Cleanser)
Pineapple and mango sorbet brightened with lime, chadon beni, and a pinch of pepper.
The Trini street classic-cool, spicy, and refreshing
No-Churn Five-Spice Oxtail Ice Cream
Chinese five-spice and reduced oxtail jus-infused ice cream, swirled with burnt caramel and Frosted Flakes.
A sweet nod to Chinese-Trinidadian influence, where umami meets nostalgia
Cocktail Menu
Orchard Smoke
Bombay Gin, Pear Liqueur, Turmeric Honey Syrup, Yuzu, Montenegro Mist of Mezcal over glass
Calypso Burn
Illegal Mezcal, Bacardi Ocho, Aji Amarillo Honey, Passionfruit Purée, Fresh Lime Juice
LES Garden Party
Bombay Sapphire, Bacardi Superior, Fresh Cucumber Juice, Kiwi Purée, Culantro Syrup, Soda water, Lemon
Island Summer
Hennessy VS, Passionfruit Purée, Fresh Lemon Juice, Fresh OJ, Simple Syrup
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