Caribbean Heat Meets Global Flavor at Wylie & Rum

Caribbean cuisine continues to rise in popularity across the country, and Wylie & Rum is at the forefront of this flavorful movement. The Caribbean kitchen and rum bar in Reynoldstown offers weekday lunch, weekend brunch and daily dinner with a menu that celebrates layered flavors and diverse cultural influences.

Part of the growing appeal of Caribbean food lies in its bold, intertwined flavors and rich culinary heritage. Caribbean cuisine tells a story of migration and cultural blending. Today, jerk seasoning—an aromatic mix of spices and peppers has become a global phenomenon, adding depth and heat to everything from chicken to seafood. It’s the star ingredient on many dishes at Wylie & Rum including empanadas, jerk chicken wings, the Big Ass Burrito, chips and queso and more.

Wylie & Rum continues to embrace Caribbean traditions while introducing fresh takes on island-inspired classics. The latest addition to the menu is the Jamaican Pepper Shrimp ($21.95) featuring shrimp stewed in a flavorful broth loaded with onions, garlic, allspice, thyme and plenty of scotch bonnets, served with yellow rice, black beans, street corn and plantains. This dish captures the heart of Caribbean cooking—spicy, savory, and balanced with bright, comforting sides. It joins a vibrant lineup of appetizers, salads, entrees and desserts, all rooted in Wylie & Rum’s “unapologetically inauthentic” approach to modern Caribbean cuisine crafted by father-and-son restaurateurs Tony and David Lewis.