Today we’d like to introduce you to Denville Myrie, Jr.
Hi Denville, please kick things off for us with an introduction to yourself and your story.
I grew up in Queens, New York, watching my Dad cooking things like jerk salmon, curry chicken rice, and peas and watching my Uncle, who was a full-time chef for over 30 years, cooking staples like escovitch fish, festival, ackee, and salt fish and curry chicken. They always showed such care and passion for the food they cooked. My parents and grandparents were born and raised in Jamaica, West Indies, and migrated to America for better opportunities. Although I am the first generation born in America, I am deeply rooted in my culture as I was raised in a heavily influenced Jamaican household.
When I went to Howard, I realized the food options late at night were scarce and unhealthy. I was used to home cooking and rich, hearty meals. I saw a void that needed to be filled. In 2013, I actually started cooking Jerk Chicken and other Jamaican dishes in my dorm room (drew Hall), advertising through social media and word of mouth. It got bigger when I moved off-campus and started employing fellow students to deliver to other students. The food I was cooking soon became a go-to for my fellow college students who needed late-night sustenance, which inspired the name Jerk@Nite. I acquired my first food truck in 2015 and the second truck in 2017.
Jerk@Nite specializes in West Indian cuisine, namely Jamaican (jerk, curry, brown stew).
We all face challenges, but looking back, would you describe it as a relatively smooth road?
It has been far from a smooth road for Jerk@Nite. I was a young black 22-year-old graduate with no capital and no credit history. Many doors have been slammed in my face, many people doubted me, many have left me, but through all of that, I was determined to make Jerk@Nite a success. I was driven by the no’s and a lack of belief in my goals. I have faced many bouts of prejudice, racism, and legal issues throughout my journey to success. There have been moments where I questioned myself and asked, “Is this all really worth it?” But my strong faith in God kept me through, kept things in perspective for me, and had it not been for that faith, those many nights of praying to God and asking for guidance, I would not be standing tall today.
When Covid-19 struck, we dealt with many mixed feelings from our customers. This was a rough time for the entire food, beverage, and hospitality industry. Many customers were afraid to patronize any food establishments because not much was known on how the virus was transmitted during the early stages and if, in fact, it could be transmitted through food. So we felt a severe decline in food sales. So we relied heavily on social media to stay connected to our loyal customers who have been with us since the inception of Jerk At Nite. We started making 7-9 posts a day on all social media platforms. Engaging customers online and having more of a presence with our food and culture. We owe it all to our customers. It’s because they believed in us and continued to support us why we are standing today. Our loyal customers, that really is it. We have a lot of loyal customers.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Jerk@Nite’s food truck uses the Caribbean and Latin fusion to produce eccentric and eclectic dishes. We are very different from many other food trucks because of the ingredients and organic products we use to really enhance and bring out the natural flavors in our food. Other food trucks weren’t trying to create a brand around their food. We are known for making a concerted effort to always reach out to our customers and make them a part of the entire experience from beginning to end.
I strived to be the best at what I aspired, and that was to bring good, healthy meals to our underserved communities in DC and Baltimore. Meals that aren’t filled with chemicals, hormones, and preservatives.
I am most proud of obtaining my first brick and mortar at 1100 H street. I saw that cleaner building and had the vision to recreate it into something vibrant and meaningful. I wanted to bring a different vibe to H street. I put over 180K into renovating the building and turning it from cleaners to a restaurant. I received a lot of pushback from neighbors who were not too keen on the idea of a Caribbean restaurant being on the corner of their block. But I will not allow the naysayers to prevent me from my goals. Jerk@Nite customers and loyal patrons deserve a place to call their culinary home where they are met with friendly faces, Irie vibes, and a slice of our culture.
What matters most to you? Why?
My culture and how I was engulfed in it from the day I was born. I am proud to come from hard-working Jamaican parents and grandparents who strived to give their children the best in life with the tools they had: their hardworking nature, dedication, and refusal to give up. I am also driven by success and the need to build my community which creates jobs. I want everyone who wants to be a part of the culture and mission to work with me in transforming our surroundings. I want to spread the vibes throughout the DMV. I want to break down the culture barrier, and I want to teach my crew how to tap into different people’s hearts with love and passion-filled cooking. The food tastes different when there’s love.
Contact Info:
- Email: jerkatnite@gmail.com
- Facebook: @Jerkatnite
- Instagram: @jerkatnite
- Twitter: https://twitter.com/jerkatnite?lang=en
- Yelp: https://www.yelp.com/biz/jerk-at-nite-washington-4
Image Credits
Heart and soul- MH Magazine Kadeem Todd- Jerk At Nite, Inc.
