Having had multiple mediocre meals in Grand Cayman, I finally landed on something very delicious, at Rum Point Wreck Bar & Grill. Rum Point beach is a local favorite; it is serene, clear blue water and sky with bewitching sun and music. It took me out of NY; took me out of being me; took me to a point in time where everything was perfect. This was serenity.
SPICY RED CONCH CHOWDER, garnished with chives. Hot, hot, hot but simply just right. Yum. BLACKENED FISH SANDWICH: lettuce, tomato, onion & mango mayo. Delicious. Fresh. So much better than the blackened fish at the Lobster Pot at less than half the price.EL CUBANO: roasted pork, smoked ham, swiss cheese, dill pickle & mustard. Best Cubano sandwich I have ever had. The mustard and the pork made it perfect.
Loved Rum Point in Grand Cayman. Loved my Cubano!
Rum Point Wreck Bar & Grill
Rum Point, Cayman Islands
Do you know that cabs in Grand Cayman are often old beat-up minivans that are driven by an elderly couple who will talk your ears off? I think their names are Leslie and Neil. Not only are they cab drivers, they double as sightseeing guides and food critics. Because of Leslie and Neil’s welcoming and embracing attitudes toward the tourists, we jumped off at the closest restaurant, Lobster Pot in downtown Georgetown. In fact, I escaped the cab and left my friend in the cab to pay. I waited at the curb for at least three minutes before Leslie and Neil let my friend out.Marinated Queen Conch: Lobster Pot’s traditional Cayman style recipe. Kind of not a fan of the traditional recipe. Too sweet and the conch too chewy.Daily Fresh Ceviche: Finely diced fresh catch of the day tossed in limes and spices with crisp bell peppers, cilantro and red onion. Acceptable.Captain’s Catch of the Day: Grouper(?) served blackened Cayman style with chef’s vegetables and golden fried plantains. The blackened fish was acceptable but too black peppery spicy. The plantains were soft and ripe. I was stupid. I asked for the daily catch to be grilled. It was tasteless even after I salted. I don’t understand how freshly grilled fish can fail but they did. Poor fish – they sacrificed for no reason.
Leslie and Neil, originally from the UK, are long time residents of Grand Cayman. They drove us around downtown Georgetown which was a disappointment – it looked desolate and gaudy, reminded me of Virginia Beach. They also highly recommended the Lobster Pot which was another disappointment. Lobster Pot was set up right by the water. We sat on the deck overlooking the deep water in the dark with a huge yacht in the distance. There were musicians playing guitars and singing for the guests. The air was warm. The breeze caressed my face.
The Caribbean does not agree with me- Leslie and Neil were blasting heat in the 78 degree weather.
Lobster Pot Restaurant and Wine Bar
245 N Church St,
George Town KY1-1107
I really should be more grateful.
Earlier this year, I was at the Grand Cayman enjoying the radiant sun, wearing sandals when New York was freezing and gray. I ended up at the Anchor & Den having a late afternoon snack. The wait staff composed of people from around the world: Germany, The Philippines, Scotland, Mexico, and the other Caribbean Islands. It was a beautiful resort: open, airy, sunlight filling all the windows, white sand beach, gourmet chocolate bar, artisan cocktails, impressive artwork on the wall, and many many well-dressed and smiling tourists.Jamon Iberico on garlic bread. Delicious Jamon. The garlic bread was too garlicky – not suitable after the first piece.Tartines: Black mission fig and bell peppers, nicoise olives, curry herb paste on homemade grilled sourdough. Fantastic. Sweet and soft with a tangy and salty aftertaste.
I really should be more grateful but I was not. Why? Because it felt all too perfect and too made up. I may be naive but I do know the world does not look like this.
Anchor & Den
Grand Cayman Marriott Beach Resort
389 West Bay Road Box 30371
Grand Cayman, Cayman Islands
Would you have considered eating curry chicken wings with mac and cheese?
No! I wouldn’t either. But it was such a delicious combination when the umami in the cheese complements the spiciness in the curry. The fat in the wings added the smooth texture to the pasta. The meat on the wings balances out the fat and the simple carbohydrate. It was darn good!What the combo looks like when mixed together. That’s right – you must mixed the two. For those of you who don’t like your food touching each other, this dish is not for you. Mac and Cheese just fresh out of the oven.Curry cooking in the pot with the chicken. Tasted too spicy and not enough balance – but not so fast – mac and cheese took care of that concern easily.
A friend of mine made this for me. Not only was it savory and delicious, it also warmed the heart. Friendship rules. Thank you.
This was a big dinner at Alvin and Friends in New Rochelle. There were about 15 of us after a project discovery meeting. Alvin’s is always comfortably inviting with delicious southern food. I brought the group here after my last meal at Alvin’s; the experience of the slow-simmered oxtail was so good. Alvin did not disappoint this time. We had laughter, alcohol of all varieties, duck breast, skirt steak, fried oysters, Haitian piklis, and calloloo. Everything was finger-licking’ good!
Happy Hump Day! May your day pass quickly and painlessly.
Special of the Day: Grilled asparagus with tomatoes
Blackened Tofu:Black-eyed pea salad, XVOO Jerk Chicken Wings: house-made jerk sauce
Cornmeal Fried Oysters: With vegetable chow chow, lemon-caper tartarButtermilk Fried Chicken: Slow-cooked greens with smoked turkey, three cheese macaroni and cheese
Grilled Skirt Steak: Cayenne roasted potato wedges, asparagus and BBQ aioli Shrimp & Grits: The Original Grit Girl stone-ground grits, peppers and onions, baby spinach, pot likker butter sauce
Butternut squash-Quinoa “Risotto”: Butternut squash-quinoa “risotto,’” apple cider gastriqueAuntie Barbara’s Callaloo: Coconut rice and peas, escovitch vegetables
Jerk Rubbed Duck Breast: Sweet plantain bread pudding, port wine reduction, watercressSlow-Simmered Oxtail: Coconut rice and peas, Haitian piklis
This was a lazy post (It’s Wednesday. What can I say?) but I hope you enjoy the food pics.
This experience took place at
Alvin & Friends
14 Memorial Hwy
New Rochelle, NY 10801
Thanks to my Trinidadian friend, Shawn, I was introduced to Trinidadian roti in Ali’s Roti Shop on Flatbush Ave in Brooklyn. It was absolutely sensational. Roti, the common street food, is fulfilling and filled with yummy ghee, channa (curried chick peas) and cumin. I gained an appreciation for roti and loved the new education that came with eating it.
As I was taught, there are three types of roti that are commonly eaten in Trinidad for breakfast or anytime really (things have changed from eating roti only on special occasions to eating roti daily for breakfast) :
- Doubles: a sandwich made with two bara (flat fried bread) filled with channa (curried chick peas), eaten with spicy and sweet sauce. This is a food that was pioneered by a Trinidadian entrepreneur. We started with Doubles, almost like an appetizer.
- Buss Up Shut or Buss Up Shot (Busted-up Shirt): A lighter version of the Indian Paratha roti made to look like a busted-up shirt. I asked Shawn to repeat his explanations since I was surprised to learn of the colorful description. The texture was like shredded thin paper bread that is both airy and chewy. Here is another explanation of Buss up Shot by PRI.
- Dhalpuri: My commoner explanation of this is that it is a roti with the channa filling in a pocket and folded up to look like a regular roti. So you eat until you are surprised with the present in the middle – kind of like a toy inside of a cereal box.
Apple Cinder and Solo Kola are the quintessential beverages to accompany our roti brunch.
A Doubles when we first got it. A Doubles revealing its middle.
Voila! This is what a Doubles looks like when opened! Busted-up Shirt, Buss Up Shut or Buss Up Shot. Sorry for the terrible photo that doesn’t do it justice . Dhalpuri
Dhalpuri with curried goat and curried chicken. Curried goat and curried chicken. We slathered so much tamarin sauce and spicy sauce on top of these stewed and meat-falling-of-the-bone dishes, eaten with either the buss-up shut or Dhalpuri. It was unreal. It was messy but good. We were using our fingers to dig in and I felt like a child! It was a sensational treat for the mouth and the stomach. It was fulfilling. While I was eating, I kept on thinking how many miles I have to run to burn all the calories off. This is a food fit for the physically active.
Ali’s Roti Shop is funky, with neon lights for the ceiling and walls and red leatherette booths and ottoman. Em, fyi, the lights were running during a sunny October afternoon while the owner’s young daughter (maybe 5-year-old?) was moving from ottoman to ottoman, playing with her Barbie. This is definitely Brooklyn, NY.
Thank you, Shawn, for indulging my food and cultural desires. This is friendship at its best. I love learning from friends. #BussUpShot
Lastly, this is my December challenge of 4 of 17, writing a post a day until I leave for vacation, along with the Runner’s World Holiday 37-Day Challenge (running one mile a day from Thanksgiving until New Year’s.) #RWRunStreak Seems like a very tall challenge now, coming down with a cold.
This experience took place at
Ali’s Roti Shop
589 Flatbush Ave,
Brooklyn, NY 11225
#Wanderlust continues with seafood! There is nothing better than eating lots of raw oysters (local and fresh from North Carolina), steamed shrimps, crab legs and clams. This will be my Easter Sunday brunch! I walked into Goombays Grille & Raw Bar in Kill Devil Hills, NC on N. Virginia Dare Trail, just two miles down from where I stayed last night. Seeing that I was alone, I was immediately offered a seat at the bar where everyone is twice my age. I thought that was very cute. With my anti-social mood, I chose to sit at a table by the window.
Here are my oysters. Supposed to be a dozen but they gave me eleven. I stopped the waitress and asked whether a dozen is defined as 12 per! She came back and gave me two more to make it a baker’s dozen. The shucking was not the best… But for $12.99 a dozen, I cleaned them myself. This is the after math. Elyssa, I did this for you! It was delicious. You could taste the seaweed and the slightly smoky flavor of the NortnCarolina water. Also tasted alkaline. Very different from the oysters around NY.
The Steamed Platter Combo – crab legs, clams and the shrimps. The Goombays is a Caribbean themed and focused restaurant. The rub on the shrimps had a herb that I was not a fan of. It is called JO – a variation of the old bay but it is a secret ingredient of Goombays. The clams were small but juicy. The crab legs were boiled in water that is a tad too salty. Regardless, this is what I have done. The seafood was fresh. The oysters were the best since no cooking was involved. The steamed combo was average. The execution was not perfect. The ingredients carried the dish. Aah. Still satisfied. What a variety of seafood I just had. I did it all myself! The entire meal plus tip was $46.60. Not too bad for fresh seafood.
Recommend. :). Happy Easter with Oysters!
This experience took place at
Goombays Grille & Bar in Kill Devil Hills, NC
1608 N Virginia Dare Trail,
Kill Devil Hills, NC 27948