One day the waiter greets us with a bottle of water in hand. The service needs a lot of work. One waiter forgot us. Another took forever to bring our lunches, only to show up with the wrong dishes. On a third visit, service had speeded up so that the entrees were brought while we were eating our appetizers.
Inconsistencies plague the food as well.
One day the conch fritters were a revelation of tender chopped seafood with more flavor than any conch I'd ever tasted, in a soft and creamy batter with a veneer of crispness. The next time, the batter was heavy and gummy, the conch chewy and tasteless. The bread, too, had changed from a dense and slightly sweet coco bread that reminded me of Jamaica, to a spongy yellow bread with a sugary surface that seemed more like challah dipped in syrup. The menu sounds refreshing, with a Caribbean lilt in addition to the usual fried calamari and grilled portobello mushrooms. The crab cakes are made with yuca and curry in a sorrel flower and papaya-lime coulis, and entrees run to curried or jerk chicken, escovitched swordfish and Bahamian grouper with chayote, boniato and plantain.