This counter-service spot is lovingly run by Janelle Romeo, an Austin-based chef previously known for Shirley\u2019s Trini Cuisine, a food truck also located in this corner of East Austin. Like Shirley\u2019s, Twin Isle focuses on the signature dishes and flavors of Trinidad and Tobago, a dual-island nation in the Caribbean off the coast of Venezuela. Their spin on a \u201cslop bowl\u201d features rice and peas (a Caribbean specialty with rice, red beans stewed in coconut milk, and aromatics like thyme and allspice); an assortment of protein choices like jerk chicken, curry goat, and oxtail; veggie add-ons like fried plantains and sauteed spinach; and toppings including fruit chutneys and pepper sauces. I ordered a jerk chicken bowl with plantains, pepper sauce, and mango salsa. The rice and peas made a beautiful herb-packed base, the jerk chicken delivered plenty of spice and moisture, the plantains were sweet and appealing (if a bit soft), and the pepper sauce packed a serious kick. Scotch bonnet peppers are not for the faint of heart, and Twin Isle will challenge any self-professed heat fiend \u2013 myself included \u2013 to a true test of endurance.\u00a0<\/p>\n
![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2025\/12\/Doubles.jpg\")
Doubles Credit: Jessica Attie<\/p>\n
But while the bowls are Twin Isle\u2019s signature menu item, they aren\u2019t the end of the story. Former New Yorkers like myself who\u2019ve spent time in Brooklyn\u2019s Crown Heights know the joy of the double, a Trinidadian fried flatbread spread with curried chickpeas. Twin Isle\u2019s weekend-only doubles live up to their East Coast counterparts with springy flatbread and chickpeas with a pleasant bite. The curry seasoning on the chickpeas could stand to be cranked up a few notches, but if you\u2019re concerned about flavor excitement, be sure to add the hottest of Twin Isle\u2019s numerous hot sauce tiers. That Scotch bonnet burn will liven up every single bite.<\/p>\n
Twin Isle also offers roti wraps, a clever twist on standard wrap sandwiches that swaps in plush roti flatbread for the usual tortillas. These \u201cwraps\u201d prove challenging to eat with your hands; if at all possible, make this a knife-and-fork sandwich. But the roti absorbs the curry seasoning to delicious effect, and if you go for the curry goat as I did, you\u2019ll be rewarded with tender meat and a rich and deeply savory taste profile.\u00a0<\/p>\n
![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2025\/12\/BakeAndShark.jpg\")
\u201cBake & Shark\u201d sandwich Credit: Jessica Attie<\/p>\n
A Trinidadian classic known as bake and shark makes an appearance on the Twin Isle menu, and it\u2019s arguably the best possible option for pescatarians \u2013 or those who wish that the McDonald\u2019s Filet-O-Fish could have more substance and bolder flavors. This crispy fish sandwich comes on a fluffy and airy roll with a tangy a\u00efoli-like sauce and finely sliced cucumbers for a welcome amount of coolness \u2013 especially if you add the hottest hot sauce (which, once again, you absolutely should if you can handle it).\u00a0<\/p>\n
You\u2019ve never had fries quite like these. <\/p>\n
And now we come to the dish that could make Twin Isle a true East Austin legend, should enough people learn about its existence: the oxtail fries. Austinites love a hefty platter of loaded fries. We love fries buried under chili and queso and birria \u2026 but I\u2019m telling you, Austin. You\u2019ve never had fries quite like these. The fries are thin and crispy enough to handle the toppings, but they know their place as the second-string element of this dish. The star of the show is Twin Isle\u2019s exquisite oxtail. This braised cut of beef is as umami-packed and rich with fat and flavor as you could possibly want, and Twin Isle handles its level of seasoning brilliantly. You get just enough to drive home the Caribbean influence, but not so much that the natural and very powerful flavor of the meat becomes eclipsed. The layer of cheddar cheese feels fairly incidental, but the garlic sauce offers a bright allium burst that\u2019s highlighted by the chive confetti scattered over the top. These are loaded fries built for champions, and Austinites should feel honored to have them as a game-day option.\u00a0<\/p>\n
![\"\"](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2025\/12\/StewedOxtail.jpg\")
Stewed oxtail Credit: Jessica Attie<\/p>\n
Twin Isle is a counter-service operation, so the dine-in vibes are minimalist at best: just a few tables on the front patio facing the parking lot. But the dishes travel excellently, so anyone seeking a takeout meal that diverges from Austin\u2019s pizza-and-tacos norm will love this business model. Even during these early weeks of operation, I\u2019ve seen Twin Isle developing a roster of regulars; they\u2019re offering something special that\u2019s hard to find around here, and I think I speak for all of Austin when I say I hope that they continue to thrive for years to come.<\/p>\n