Well, I have been cheating myself as the food now is simple, delicious and modern without being over-the-top. I have to confess that I have been at Bahama Breeze before, back in 2007, and never went back since then. The eclectic mix of ingredients had an ineffable Caribbean feel and the sweet and smoky guava BBQ sauce drizzled on top and served on the side was just a gorgeous gift to our palate. Interesting looking but not pretty…but when I picked up my fork and took a taste what a surprising delight this was! The best dish of the evening for sure. This was a messy looking dish: shredded pork, fried plantains, bathed in a black bean and corn salsa. The sauce had the taste but not the heat so I was left hungry for the fire I was supposed to feel on my tongue.Īlso known simply as pork & plantains. The wings were pleasant and satisfying but definitely a very mild version of authentic jerk chicken from Jamaica. Marinated in jerk seasoning and baked until golden-brown and crunchy on the outside, tender on the inside. The Citrus-mustard Sauce an appealing compliment the pineapple garnish, a sweet enhancement. Nice flavor and combination of textures, the avocado adding a creamy note.Ĭrispy-crispy shrimp coated in a golden envelope of coconut flakes. A pretty dish garnished with avocado, tomatoes and gigantic tostones which are slices of plantains fried for one to two minutes on each side until they are golden in color, and removed and patted for excess oil. When I first saw this I asked if this was a shrimp cocktail or a ceviche. It was late in the afternoon so we got there when it was Happy Hour. We were welcomed into a colorful, cozy and relaxing atmosphere that wrapped us like a warm blanket the aroma of the food driving our taste buds nuts. Would the food inside do the same? The temptation was too great so my daughter and I stepped in, almost dancing to the rhythm of the reggae music and hungering with anticipation. I heard the music emanating from Bahama Breeze Grille from the street and it reminded me of home.
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