Category: Caribbean

Ital Kitchen

Posted on by Guest Author
Ital Kitchen

A red door and a pink patio announce the small, Caribbean-style eatery on Union Street in the midst of the shops, corner stores and brownstones in Brooklyn, New York. The emerald green siding and painted cement patio recall the vibrant island culture where chef Michael Gordon finds his roots.

Ital Kitchen
Gordon, a graduate of Le Cordon Bleu culinary school, began cooking around the age of 6 or 7 out of necessity for himself and his sister when their family lived in the rural Jamaican countryside. “We didn’t have a refrigerator or anything, so we just had to cook food every day, what we grew from the ground.” He moved to New York 30 years ago at the age of 15, following his mother to Queens to find himself in a world of new people and a different culture. When he first moved to Queens, he explains that at first he struggled to fit in and adapt to the American language, much different than Jamaican patois – sometimes called “broken English,” spoken in a strong accent with grammatical influences, language structure, words and phrases borrowed from several African and other languages. “After about a year, I started running with the other Jamaicans and it was all good,” Chef Gordon continues, and says that he also spent time with his Uncle who is a member of the 12 Tribes of Israel order of Rastafari. The experiences with him brought him to cooking Ital, and since then his love and appreciation for the food has grown. “I love how Ital food makes you feel, … once you stop eating the stressed-out animals, and switch to a plant based diet, you become more positive.” Ital food (pronounced eye- taal) comes from Caribbean Rastafarian culture, a stylized form of the word “vital.” Ital food is traditionally pescatarian or vegan, free of synthetic chemicals and preservatives, and full of beneficial herbs, spices and nutritious fruits and vegetables. True to Rastafari, Gordon states “Positivity starts with your food; When you start to rebel, food is where you start.”

To understand Ital cuisine, one must understand Rastafari. Rastafari began as a religiopolitical movement among the oppressed and poverty-stricken people of the slums of Jamaica in the 1930s. As a religion Rastafari holds Haile Selassie I, former emperor of Ethiopia, to be the second coming of the messiah, Africa to be the spiritual homeland of all Blacks, and the Holy Bible to be the only true word of God, or Jah. As a culture Rastafari celebrates love, unity, respect, African culture such as drums, language, art and spirituality, and natural, sustainable living. It is born from a Caribbean culture that is a mix of African, European, Native American and East Indian influences, and as such Ital food represents a meatless, all-natural take on Caribbean food.
Ital Kitchen
I visited Ital Kitchen BK around noon on a Friday in January for a healthy, vegan lunch. I walked in to the one-room establishment to find a beautiful interior, its small size typical of a New York business. The walls are painted a vibrant violet hue, decorated with African paintings and wooden carvings and masks. Gordon stood at the stainless-steel counter in the rear of the room chopping vegetables, the kitchen area sectioned off by shoulder height rice-paper folding dividers. He invited me to sit anywhere I liked. I took my place at a small table next to a short pink book shelf and a painting of Reggae legend Peter Tosh. I gave a nod to the Stepping Razor, and examine the book on the shelf – a collection of cook books in between cultural and sociopolitical works like Michelle Alexander’s “The New Jim Crow” and Nelson Mandela’s “Conversations With Myself,” as well as a book on natural healing through food.

Ital Kitchen

Gordon strolled over to my table and greeted me with the Rasta phrase “Yes I,” and placed a bright blue glass in front of me and a large glass bottle of ice cold water. He handed me the menu and let me know me he was now cooking food from the lunch section, and suggested to me the ‘Lunch Box Special’ of the day: Jerked “chicken” (tofu strips) and zucchini. I spent a few minutes looking over the single-page menu, its simple and effective format offering an array of tasty dishes, drinks and sides but not an overwhelming amount. The lunch menu – served 11am to 3pm – is smaller than the dinner menu, with savory and convenient choices like the Jerk “Chicken” Burrito with sautéed onions, peppers, and brown rice and the Mushroom Burrito with shiitake mushrooms, sautéed peppers, onions, and rice as well as avocado and black beans. I decided to order the Lunch Box Special, and also the soup of the day, which was a spinach soup.

While I waited for my food, I enjoyed the crisp taste of water served in glass, appreciating the absence of plastic in Gordon’s restaurant. I took some time to look over the rest of the menu, and saw an array of flavorful, unique Ital dishes. Mickey Lee’s BK Chow Mein caught my eye, a serving of Asian noodles with red cabbage, carrots, and peas, a marker of the diversity of Gordon’s menu. Right under that I saw the IK Veggie Burger, a vegan spin on the American food classic with sun dried tomatoes, chickpeas, mushrooms and lettuce. The Turmeric Stew was a savory, spicy choice that made me wish I had come four hours later during the dinner menu. I dreamed of the hearty dish of potatoes, carrots, roasted corn, and coconut milk. The drink menu was equally diverse ad colorful, with natural beverages like Turmerical Ting – made from turmeric, ginger, lemon, and apple – and acai, sea moss and mango Yes I! offering rejuvenating tropical flavors and nutrients to accompany the main dishes.

Having read the Kitchen’s slogan “We Cook Slow!” online, I was prepared for an extended wait for my food after I gave Gordon my order. To my delight, before 15 minutes had passed Gordon was placing a steaming plate of “chicken” and zucchini in an aromatic brown jerk sauce on the table, accompanied by a small bowl of wild rice and the vegetable soup. I thanked Gordon for my food, and took my first bite of the Jerk.

I was immediately surprised by the satisfying texture of the tofu shreds. As any vegetarian understands, soy meat substitutes are typically rubbery and are not very flavor absorbent, but such was not the case with Gordon’s vegan chicken. The scraps were chewy to an ideal extent, and had fully absorbed the essence of the sauce. The zucchini complimented the strips excellently, adding a fresh crunch to the savory dish. I moved on to the rice, and took a small pile of the firm, separate grains on the tip of my fork. The steam from the tan and brown long cut cereal carried an earthy scent, and the flavor was simple and earthy, the texture slightly al dente as it is in most Afro rice preparations. The soup was also a simple, complimentary dish: spinach with small slivers of potato and onion in a thin vegetable broth. It tasted of fresh spinach leaves, with the subtle taste of onion and spices. My two basic, modest sides created a fulfilling solid backdrop for the spicy, robust tastes of the jerk “chicken” and zucchini, and left me wanting for nothing. Finished with my food analysis, I dumped my rice into the plate of jerk, mixed it all together, and enjoyed a warm, healthy and filling meal.

Visit:
Ital Kitchen BK
1032 Union St. Brooklyn, NY.
Phone # 347-405-9727

You can find more information on Instagram @italkitchenbk.

A Taste of Havana

Posted on by Guest Author
A Taste of Havana

A Taste of Havana in Indianapolis

Unfortunately this restaurant has closed but we encourage you to read their story.  

Traditional Cuban music, a tropical vibe and the aroma of authentic eats greets diners at the door as they enter Taste of Havana. The eatery, located in Indianapolis’ lively Broad Ripple neighborhood, has been serving up Cuban cuisine since 2013, specializing in Cuban sandwiches, pastelitos and coffee.

A Taste of Havana

Humble Beginnings

It was family that inspired Taste of Havana’s owner Jorge Chalgub to become an entrepreneur.

Chalgub grew up in Cuba but moved to Miami at the age of 14. When his youngest daughter was preparing to start elementary school, he decided he wanted her to grow up in a safer city.

“I use to travel for work and stop in Indianapolis, and I liked the city,” said Chalgub. “When we moved here it was one of the lowest crime cities in the United States, it was a no brainer.”

When his daughter completed her second year of college and was in the process of figuring out her career goals, Chalgub, who managed food for Miami International Airport before moving to Indianapolis, wanted to expose her to the restaurant business.

“We opened it up. It started really small, just half of the space we have today. We didn’t have a lot of capital, and I figured if it works we could keep growing,” said Chalgub.

A Taste of Havana

His gamble paid off. Taste of Havana has rave review on both Google and Yelp and attracts a diverse mix of clientele in an area known for quirky shops, bars and entertainment venues.

“I like to think we are very original,” said Chalgub. “This is not a cheap Cuban meal, it’s old school, the way it was when I was a teenager.”

Eclectic Eats

Taste of Havana manages to stay affordable without sacrificing quality. Cuban sandwiches start at $7.50 and include ham, turkey, and vegetarian options. Chalgub says the most popular menu item is the pork.

A Taste of Havana

“Pork is all about the seasoning, and one of the reasons our pork is popular is because it is extremely tender.” said Chalgub.
While at Taste of Havana, I had the opportunity to try their fall-off-the-bone pork, as well as one of three Cuban lunch bowls.

A Taste of Havana

I selected the Pollo En Plancha, which consisted of grilled chicken marinated in lime juice, seasoned with pepper and garlic and served with white rice and black beans. I also has the opportunity to try Cafe Con Leche, a bold and rich Cuban coffee made with steamed milk and espresso shots. Not only was the food flavorful, but the prices were reasonable and the environment was friendly.

Leaving a Legacy

Through his restaurant and the relationships he has built in its surrounding community, Chalgub hopes to educate Hoosiers about Cuban culture. Decorations on the walls map the seven provinces of Cuba, and the radio plays a steady mix of Cuban music.

A Taste of Havana

“It’s mambo, cha cha cha, and everybody loves salsa, but salsa back in the day was about enjoying the music. We have Afro-fcuban, some of the country music, and boogaloo,” said Chalgub. “I want people to feel like they are not in Indiana anymore when they come in here, especially in the winter. I want something bright, loud and proud.”

To Chalgub, operating Taste of Havana is his way of honoring his family name while educating the community about his culture.

“Not everybody has the same dream, and I know profit is very important, but in my case it’s all about my name, my reputation, my quality,” said Chalgub. “People need to know that Cuba is a a beautiful, gorgeous island with great people in it … It’s a tropical paradise with upbeat, very happy people.”

A Taste of Havana

Taste of Havana

815 Broad Ripple Ave,
Indianapolis, IN 46220
Tel: (317) 559-4369
Email:cuban_sand@live.com

Keshia McEntire is an Indianapolis based journalist. She loves covering the arts and the humanities, and has a soft spot for activism and youth issues. She enjoys stories that make people do a double take or rethink preconceived notions.

Check out her website here.

Mrs B’s Reggae Cafe

Posted on by Guest Author

Mrs B’s Reggae Cafe — Jamaican cuisine to delight every palate
Marilyn Forsythe / Chef Neville Forsythe

First Visit to the Restaurant

The intoxicating aroma of fresh herbs and pungent spices waft through the kitchen door to greet me as I step into the doorway of Mrs B’s Reggae Cafe on Broad Street. Within a few seconds, a waitress with a warm smile said hello and invited me to find a seat wherever I liked. I looked around the room and noticed a handful of customers seated at a few of the tables, nicely arranged inside the modestly spaced building. One side of the wall was painted with a mural showcasing a relaxing spot on the beach in the Caribbean.

Mrs B’s Reggae Cafe
Caribbean Mural

I found a table with four chairs by the window and made my way there. Once seated, I gazed outside and smiled, feeling content to be inside this warm café with incredible aromas reminiscent of my grandmother’s kitchen and away from the busy city street bustling with traffic. When the waitress came by to take my order, I was still trying to decide what I wanted to eat. Naturally, my first thought was to go for the jerk chicken. So I asked the waitress whose name I later learned was ‘Zina,’ the best way to combine my order of jerk chicken, seasoned cabbage and rice and peas.  With her recommendation, I was set and went for the quarter jerk chicken entree with an option of two sides; cabbage and rice and peas.

Mrs B’s Reggae Cafe
Jerk Chicken with Cabbage, Rice, and Peas

My meal came out within minutes of placing the order. It was delightful to see. My eyes feasted on the colorful array of food so artfully arranged on the plate, it looked more like an entrée one would enjoy at a fine dining restaurant than a dish from a casual bistro like this one. The fragrance from the food was absolutely intoxicating for my senses. I began with the jerk chicken and Oh my! The chicken was moist, succulent and flavorful. It had a nice, spicy and smoky taste.  Next, I was ready to sample the cabbage.  It was not at all what I expected. I was so thrilled by the taste of fresh herbs, light spices and the crispiness of the vegetable. I had never had cabbage like this before and would certainly add this to my list of favorite dishes. The rice and peas had all the right spices and was quite yummy.  I had also requested a sampling of the jerk marinade – the extra, extra, extra hot. The waitress had already informed me about the specialness of the sauce. She told me the sauce is only served upon special request because of the nature of its ingredients and the level of spicyness it holds.  I told her that I could handle it. And I added the sauce to my dish. For those who enjoy the next level of spicyness, you’ll love this sauce.  For all others, trust me when I say the sauce delivers on its name.  I kept my cold glass of water close by and sipped as I ate my meal. It was just what my palate was craving.

Mrs B’s Reggae Cafe
Handwritten Specialties Menu

The Genesis of the Restaurant

Three and a half years and counting… who knew the genesis of Mrs. B’s Reggae Café really began with serving up traditional rum cakes?

“It all started with the rum cake. I was selling the traditional Jamaican rum cakes at the Chattanooga market and working another temporary office job,” Marilyn recalls.

The traditional Jamaican rum cake is a popular dessert enjoyed by families during holidays and other special occasions. It is a rich, fruit-laden confection soaked in a number of liquors that may include port wine or even stout, but always include rum. Core ingredients also include butter, sugar, eggs, vanilla, nutmeg and few other spices. The addition of alcohol not only flavors this seasonal treat, but also preserves it for weeks. It’s enjoyed with a cup of coffee, tea or a customary glass of rum.  it’s a delicacy that has deep cultural and historical roots for Jamaicans.

The rum cakes Marilyn was offering at the market were selling quickly and customers were requesting more. That’s when Marilyn and her husband, Neville began researching local sites where they could not only offer desserts with rum cakes as the main attraction, but also coffee, special cocktails, sandwiches and much more.

They began scouting local sites in the heart of the city, areas with reasonable traffic and accessible to both locals and tourists. They found a spot on Broad Street just on the outskirts of St. Elmo that had housed a few different restaurants over the years, eateries that just didn’t quite catch on with the locals, so the building was up for lease. The Forsythes expressed an interest in leasing the building but had to wait until a prospective client bowed out.

“The building was up for lease and I called the property owner and he said, ‘Oh, I wish you had called me sooner.’ I have somebody looking at it. if things don’t work out I’ll let you know,” Marilyn explained.

And as luck would have it two weeks later, the Forsythes got the phone call they had been waiting for. The property manager accepted their offer to lease the building and they moved forward with their plans to get the site ready for opening day. Mrs. B’s Reggae Café, Chattanooga’s only authentic Jamaican food destination, was born on June 19, 2014.

Meet the Restaurateur

‘Amazing food’ has always been front and center for this Chattanooga restaurateur whose roots hail from Jamaica, some thirty years ago.  Marilyn Forsythe and her husband Chef Neville have called the Scenic City home for over three decades. They have three adult children and one grandson.

However, the restaurant is now their full time ‘baby.’ Chef Neville works seven days a week and his day in the restaurant kitchen begins at 9 a.m. and lasts until close to midnight. Marilyn handles the business side of things along with creating those unforgettable rum cakes. She begins her baking prep work in the early morning and has servers that setup the restaurant dining room in preparation for serving lunch and dinner. During the week, they open up Wednesday through Friday for lunch at 11 a.m.  and close briefly at 3 p.m.  Then, they open again for dinner at 4:30 p.m. until closing time at 10:00 p.m.  Saturday it’s a 12 p.m. start until 10:00 p.m. Sunday’s hours are 12 p.m. until 8 p.m.

Quality ingredients and a global culinary expertise are the common thread for the couple behind the cuisine at Mrs B’s. Chef Neville got his start as a Navy cook many years ago and fine tuned his culinary training at the Culinary Institute of America.  Also growing up in a household where good food was an everyday occurrence was just a bonus.

“Being a Navy cook was part of my roots, and it’s not just opening cans and cooking that way. I went to school and sat in a classroom and took tests to learn how to cook, keeping cultural and dietary requirements in mind,” Neville said

“You’re cooking for hundreds of people several times a day (referring to his years of service in the Navy.) It was fascinating and wonderful. Then what I learned at the Culinary Institute of America (CIA) was fine tuning my cooking style. What I do now on a daily basis is to take those experiences and add my special touch.”

His wife, Marilyn who attended Shortwood Teacher’s College in Jamaica, also shares a similar background where excellent tasting food and quality ingredients go hand in hand. She still remembers as a young girl, helping her mother gather organic produce for cooking.

“I remember when I was growing up and helping my mom cook. She had a vegetable garden and she would send me out to get fresh herbs that she would put in the pot right away. And she didn’t just cook Jamaican dishes or cuisine. She also loved to try different dishes as well. She wouldn’t hesitate to grab the cookbook and try something new at least one day out of the week. That would be the day that I am flying home from school to sample her cooking. She would make these meatballs and gravy, green beans and her macaroni and cheese was out of this world.  When she makes the traditional ackee (fruit) and saltfish (traditional Jamaican dish), it’s so good. ”

With the bar set pretty high by their parents cooking, the Forsythes say creating amazing dishes with quality ingredients became part of their DNA. That’s another reason why they make their dishes from scratch. It’s a labor of love says Chef Neville but he loves it. Neville is mentoring a young chef in training who helps him with some of the kitchen preparations. He shares his culinary knowledge with him – helping to grow the next generation of dynamic chefs.

“I have a wonderful young man who works with me. He’s been with us for a year. I give him reading assignments. I recently loaned him a book called ‘How to read a French fry,’ it’s a cookbook that focuses on the science of cooking.”

For this restaurateur the science of cooking is essential to how he approaches his cooking which translates into reinventing dishes and experimenting with flavors and textures. Chef Neville travels around the country and brings back new and fresh ideas which he uses to create different dishes and provide diners with a real distinctive experience. With that, customers can expect to see innovative and unique dishes on the restaurant menu from time to time. Marilyn says customers have been very receptive to trying something new.

“We try to introduce folks to different and unique flavors. Too many people think Jamaican food is just jerk chicken or jerk pork and hot peppers. There’s so much more to it. We did a dinner last summer at the restaurant. We invited people to come in and try prepared dishes similar to what you eat at the home of a Jamaican family.  People enjoyed the experience. It was a family style dinner with everyone sitting around a big table having conversation.

The Cuisine

Every dish is made from scratch including the beef patties which is a staple at a Jamaican restaurant. Chef Neville makes the dough and rolls them out one at a time. Cooking to please varied palates takes years of experience and planning. And Jamaican cuisine can be different for every family. Some may like it hot and others may prefer a milder flavor.  There are vegetarian options and gluten free offerings as well.

Chef Neville’s Special

Let’s explore some of Chef Neville’s special creations. A visit to this unique Jamaican restaurant is not complete without a sampling of a few of Chef  Neville’s special appetizers which includes the award winning Lollipop Jerk Wings and the Reggae Rolls. For those adventurous types, a taste of De Voodoo Chicken will make your dining experience here truly unforgettable. A word of caution — it is not for the faint of heart! Take my word for it!

The Reggae Rolls which can be great for special occasions, is a play on the Jamaican reggae theme, they resemble spring rolls and are filled with various vegetables including carrots then deep fried. When you bite into it, you’ll hear a crunch sound and the flavor is full and robust.

Then there are the Lollipop Wings which are regular full size wings, cut with the bones sticking out. These are also great for parties. Chef Neville was first introduced to the idea of lollipop wings while studying at the Culinary Institute of America. He decided to bring it to Chattanooga and added his special touch. Now It’s  become quite a hit with customers.  And it’s no wonder–the wings have won many awards.

Mrs B’s Reggae Cafe
Lollipop Wings & Reggae Rolls

The Jerk Stuffed Burger is a whole lot of burger with a flavorful experience. It can easily be named the best darn burger in town. They’ve got my son’s vote and he has had many a burger both near and far.

The process for making the burger begins with a 10.5 ounce ground beef, which is then seasoned with various spices and then mixed in with chopped jerk chicken. It takes 20 minutes to prepare. It is served on a fresh bun with lettuce and tomatoes plus a side of grilled potatoes garnished with rosemary. If you’re in a hurry, the restaurateur will gladly recommend another dish. But it is worth the wait, if you can spare the time.

Mrs B’s Reggae Cafe
Jerk Stuffed Burger

One of the restaurant’s most popular dishes –De Voodoo Chicken- first appeared to Chef Neville in a dream.

“I woke up one morning and it came to me. At the time, I had no idea what it was going to be, but I knew it would be something special.  I thought about it, and drew from my culinary experiences, and then I knew what I wanted and just began creating the dish.”

What’s in the dish?  Boneless skinless chicken breasts, sautéed onions, bell peppers, hot peppers (scotch bonnet or habanera peppers – they use whichever one is available) shallots and garlic. The dish is plated with rice, sliced pineapples and fresh coconut, these help with the flavor and softens the pepper a little bit. According to Chef Neville, this dish has become their number one seller. The term Voodoo is not always warmly embraced because of its religious connotations but in this particular case, the name adds an element of mystery to the restaurant menu options.

And oh the cabbage, the cabbage is a must.  Customers rave about this side dish which takes just minutes to prepare. It takes four minutes altogether. First, you boil the cabbage in salted water for two to three minutes. Then cool it off and when a customer places the order, it is then sautéed with garlic and fresh herbs so it remains nice and crispy, not overcooked. It’s like no other cabbage dish.

The drinks are refreshing, colorful and very tasty. There are a variety of non-alcoholic beverages along with beer. And if you are in the mood for wine, the restaurant has a partnership with Imbibe, a local wine and spirits shop – customers can contact Imbibe for a recommendation on the best wine selections to pair with Jamaican dishes offered at Mrs B’s.  Since Mrs. B’s doesn’t offer wine, they invite customers to bring their own and just note there will be a small corkage fee.

Mrs B’s Reggae Cafe
The Infamous Voodoo Chicken

Making the rum cake

This is Marilyn’s specialty. She has been making rum cakes for as long as she can remember. The signature traditional rum cake is sweet, succulent and delicious. It’s so delightful that customers from California to Canada and Jamaica order them regularly, sometimes by the dozen.

“It takes a good four hours to make, between prepping, mixing and baking.  When you do something for so long you start to figure out different little things about it – the science behind it. I’m realizing certain things are going to make it even better and better. I have customers who tell me these cakes are so good and I say wait until you taste the next one.”

Staying connected and much more

Staying connected is part of what keeps Marilyn busy, besides taking care of customers. She’s made sure that Mrs. B’s Reggae Café customers can remain engaged on social media.  The restaurant has a following on Facebook, Instagram and Twitter.  The Yelp reviews were organically established. Customers began posting reviews after their dining experience at Mrs B’s which have been overwhelmingly positive.  And so the Forsythes let it continue, grateful for grassroots effort which gives them insight on feedback from customers.

You can connect with and follow Mrs. B’s Reggae Café on Facebook, Twitter and Instagram. A new partnership with Uber Eats set to launch in mid-March of this year will offer food delivery for customers, which the restaurateurs hope will give the business a much needed boost.

Website traffic could also see a bump. Customers can order a variety of Chef Neville’s special sauce creations online. There’s always an option to call the restaurant for a more personalized service. They can package several at a time and minimize shipping costs.

There is a steady stream of customers but like any business, there’s always room for growth.  Catering has provided some additional business. In fact, the restaurant receives requests for catering parties and special events from time to time. However, they limit their catering orders so they can focus their attention on restaurant customers — ensuring that each customer that walks through the restaurant doors enjoys a unique dining experience. When the Forsythes do agree to cater an event, they first invite the client to come in to discuss their catering needs. This allows them to make that personal connection which is such a part of their warm Jamaican hospitality.

Mrs B’s Reggae Cafe
Jamaican International Soccer Team’s Signatures From Their Visit

Words of wisdom from Mrs B’s for those trying Jamaican food for the first time

Just come in with an open mind…

The first time people come into the restaurant, Marilyn Forsythe says she tells customers to start with the most popular dish from Jamaica which for many is jerk chicken or jerk pork. Other well known cuisine are rice and peas and curry goat.

“Start with those basics then taste and explore other dishes when you visit again.  If you live here in town, it means you’ll be back again, because the restaurant offers a wide variety of dishes that will please just about any palate. Not everything is hot but everything is flavorful.”

“I had a couple come in one time and ask me, what is the best thing on the menu? And I said, everything is amazing. I’m not just saying that. You have to decide to try a dish and then the next time venture out and try something else,” she said.

An open invitation

You’re invited to embark upon a unique dining adventure… Chef Neville and Marilyn promise an unforgettable dining experience where quality ingredients and amazing food will bring you back again and again.

Mrs B’s Reggae Café is unassuming. When you walk in, you’ll take in the view quickly and will probably briefly gaze upon the mural painted by a local artist featured on the right hand side of the wall, showcasing a Caribbean theme. The scene paints a picture of a relaxing spot along the beach on the coast. If you happen to visit during the evening, you will most likely hear the upbeat tempo of Jamaican music playing in the background.

Expect the light hearted laughter and bubbly warm personalities of the restaurant owners and wait staff to make you feel truly at home. Yeah mon!!!

Mrs B’s Reggae Cafe

Visit Mrs. B’s Reggae Cafe

3103 Broad St, Chattanooga, TN 37408

Phone: (423) 702-5808

About the Author:
Chinyere’s WordPress Blog
Chinyere Ubamadu is a marketing communications professional and freelance writer in Chattanooga, Tennessee. She is a food enthusiast who enjoys global cuisine and traveling. Her travels and foodie adventures have taken her to four continents. When she’s not applying her creativity and problem solving skills to meet business needs, she’s challenging herself hiking, running or practicing yoga.

Mrs. B’s Reggae Cafe

Posted on by Guest Author

Mrs B’s Reggae Café — Jamaican food to delight every palate
Marilyn Forsythe / Chef Neville Forsythe

Unfortunately this restaurant has closed. Please enjoy reading the article and consider supporting restaurants in your area.

First Visit to the Restaurant

The intoxicating aroma of fresh herbs and pungent spices of Jamaican food waft through the kitchen door to greet me as I step into the doorway of Mrs. B’s Reggae Café on Broad Street. Within a few seconds, a waitress with a warm smile said hello and invited me to find a seat wherever I liked. I looked around the room and noticed a handful of customers seated at a few of the tables, nicely arranged inside the modestly spaced building. One side of the wall was painted with a mural showcasing a relaxing spot on the beach in the Caribbean.

Mrs. B's Reggae Cafe interior
Caribbean Mural

I found a table with four chairs by the window and made my way there. Once seated, I gazed outside and smiled, feeling content to be inside this warm café with incredible aromas reminiscent of my grandmother’s kitchen and away from the busy city street bustling with traffic. When the waitress came by to take my order, I was still trying to decide what I wanted to eat. Naturally, my first thought was to go for the jerk chicken. So I asked the waitress whose name I later learned was ‘Zina,’ the best way to combine my order of jerk chicken, seasoned cabbage and rice and peas.  With her recommendation, I was set and went for the quarter jerk chicken entree with an option of two sides; cabbage and rice and peas.

Jamaican food - Jerk chicken
Jerk Chicken with Cabbage, Rice, and Peas

My meal came out within minutes of placing the order. It was delightful to see. My eyes feasted on the colorful array of Jamaican food so artfully arranged on the plate, it looked more like an entrée one would enjoy at a fine dining restaurant than a dish from a casual bistro like this one. The fragrance from the food was absolutely intoxicating for my senses. I began with the jerk chicken and Oh my! The chicken was moist, succulent and flavorful. It had a nice, spicy and smoky taste.  Next, I was ready to sample the cabbage.  It was not at all what I expected. I was so thrilled by the taste of fresh herbs, light spices and the crispiness of the vegetable. I had never had cabbage like this before and would certainly add this to my list of favorite dishes. The rice and peas had all the right spices and was quite yummy.  I had also requested a sampling of the jerk marinade – the extra, extra, extra hot. The waitress had already informed me about the specialness of the sauce. She told me the sauce is only served upon special request because of the nature of its ingredients and the level of spicyness it holds.  I told her that I could handle it. And I added the sauce to my dish. For those who enjoy the next level of spicyness, you’ll love this sauce.  For all others, trust me when I say the sauce delivers on its name.  I kept my cold glass of water close by and sipped as I ate my meal. It was just what my palate was craving.

Mrs. B's Reggae Cafe specials
Handwritten Specialties Menu

The Genesis of the Restaurant

Three and a half years and counting… who knew the genesis of Mrs. B’s Reggae Café really began with serving up traditional rum cakes?

“It all started with the rum cake. I was selling the traditional Jamaican rum cakes at the Chattanooga market and working another temporary office job,” Marilyn recalls.

The traditional Jamaican rum cake is a popular dessert enjoyed by families during holidays and other special occasions. It is a rich, fruit-laden confection soaked in a number of liquors that may include port wine or even stout, but always include rum. Core ingredients also include butter, sugar, eggs, vanilla, nutmeg and few other spices. The addition of alcohol not only flavors this seasonal treat, but also preserves it for weeks. It’s enjoyed with a cup of coffee, tea or a customary glass of rum.  it’s a delicacy that has deep cultural and historical roots for Jamaicans.

The rum cakes Marilyn was offering at the market were selling quickly and customers were requesting more. That’s when Marilyn and her husband, Neville began researching local sites where they could not only offer desserts with rum cakes as the main attraction, but also coffee, special cocktails, sandwiches and much more.

They began scouting local sites in the heart of the city, areas with reasonable traffic and accessible to both locals and tourists. They found a spot on Broad Street just on the outskirts of St. Elmo that had housed a few different restaurants over the years, eateries that just didn’t quite catch on with the locals, so the building was up for lease. The Forsythes expressed an interest in leasing the building but had to wait until a prospective client bowed out.

“The building was up for lease and I called the property owner and he said, ‘Oh, I wish you had called me sooner.’ I have somebody looking at it. if things don’t work out I’ll let you know,” Marilyn explained.

And as luck would have it two weeks later, the Forsythes got the phone call they had been waiting for. The property manager accepted their offer to lease the building and they moved forward with their plans to get the site ready for opening day. Mrs. B’s Reggae Café, Chattanooga’s only authentic Jamaican food destination, was born on June 19, 2014.

Meet the Restaurateur

‘Amazing food’ has always been front and center for this Chattanooga restaurateur whose roots hail from Jamaica, some thirty years ago.  Marilyn Forsythe and her husband Chef Neville have called the Scenic City home for over three decades. They have three adult children and one grandson.

However, the restaurant is now their full time ‘baby.’ Chef Neville works seven days a week and his day in the restaurant kitchen begins at 9 a.m. and lasts until close to midnight. Marilyn handles the business side of things along with creating those unforgettable rum cakes. She begins her baking prep work in the early morning and has servers that setup the restaurant dining room in preparation for serving lunch and dinner. During the week, they open up Wednesday through Friday for lunch at 11 a.m.  and close briefly at 3 p.m.  Then, they open again for dinner at 4:30 p.m. until closing time at 10:00 p.m.  Saturday it’s a 12 p.m. start until 10:00 p.m. Sundays hours are 12 p.m. until 8 p.m.

Quality ingredients and a global culinary expertise are the common thread for the couple behind the cuisine at Mrs B’s. Chef Neville got his start as a Navy cook many years ago and fine tuned his culinary training at the Culinary Institute of America.  Also growing up in a household where good food was an everyday occurrence was just a bonus.

“Being a Navy cook was part of my roots, and it’s not just opening cans and cooking that way. I went to school and sat in a classroom and took tests to learn how to cook, keeping cultural and dietary requirements in mind,” Neville said.

“You’re cooking for hundreds of people several times a day (referring to his years of service in the Navy.) It was fascinating and wonderful. Then what I learned at the Culinary Institute of America (CIA) was fine tuning my cooking style. What I do now on a daily basis is to take those experiences and add my special touch.”

His wife, Marilyn who attended Shortwood Teacher’s College in Jamaica, also shares a similar background where excellent tasting Jamaican food and quality ingredients go hand in hand. She still remembers as a young girl, helping her mother gather organic produce for cooking.

“I remember when I was growing up and helping my mom cook. She had a vegetable garden and she would send me out to get fresh herbs that she would put in the pot right away. And she didn’t just cook Jamaican dishes or cuisine. She also loved to try different dishes as well. She wouldn’t hesitate to grab the cookbook and try something new at least one day out of the week. That would be the day that I am flying home from school to sample her cooking. She would make these meatballs and gravy, green beans and her macaroni and cheese was out of this world.  When she makes the traditional ackee (fruit) and saltfish (traditional Jamaican dish), it’s so good.”

With the bar set pretty high by their parents cooking, the Forsythes say creating amazing dishes with quality ingredients became part of their DNA. That’s another reason why they make their dishes from scratch. It’s a labor of love says Chef Neville but he loves it. Neville is mentoring a young chef in training who helps him with some of the kitchen preparations. He shares his culinary knowledge with him – helping to grow the next generation of dynamic chefs.

“I have a wonderful young man who works with me. He’s been with us for a year. I give him reading assignments. I recently loaned him a book called ‘How to read a French fry,’ it’s a cookbook that focuses on the science of cooking.”

For this restaurateur, the science of cooking is essential to how he approaches his cooking which translates into reinventing dishes and experimenting with flavors and textures. Chef Neville travels around the country and brings back new and fresh ideas which he uses to create different dishes and provide diners with a real distinctive experience. With that, customers can expect to see innovative and unique dishes on the restaurant menu from time to time. Marilyn says customers have been very receptive to trying something new.

“We try to introduce folks to different and unique flavors. Too many people think Jamaican food is just jerk chicken or jerk pork and hot peppers. There’s so much more to it. We did a dinner last summer at the restaurant. We invited people to come in and try prepared dishes similar to what you eat at the home of a Jamaican family.  People enjoyed the experience. It was a family style dinner with everyone sitting around a big table having conversation.”

The Cuisine: Jamaican Food

Every dish is made from scratch including the beef patties which is a staple at a Jamaican food restaurant. Chef Neville makes the dough and rolls them out one at a time. Cooking to please varied palates takes years of experience and planning. And Jamaican cuisine can be different for every family. Some may like it hot and others may prefer a milder flavor.  There are vegetarian options and gluten free offerings as well.

Chef Neville’s Special

Let’s explore some of Chef Neville’s special creations. A visit to this unique Jamaican restaurant is not complete without a sampling of a few of Chef  Neville’s special appetizers which includes the award winning Lollipop Jerk Wings and the Reggae Rolls. For those adventurous types, a taste of De Voodoo Chicken will make your dining experience here truly unforgettable. A word of caution — it is not for the faint of heart! Take my word for it!

The Reggae Rolls which can be great for special occasions, is a play on the Jamaican reggae theme, they resemble spring rolls and are filled with various vegetables including carrots then deep fried. When you bite into it, you’ll hear a crunch sound and the flavor is full and robust.

Then there are the Lollipop Wings which are regular full size wings, cut with the bones sticking out. These are also great for parties. Chef Neville was first introduced to the idea of lollipop wings while studying at the Culinary Institute of America. He decided to bring it to Chattanooga and added his special touch. Now It’s  become quite a hit with customers.  And it’s no wonder–the wings have won many awards.

Jamaican food
Lollipop Wings & Reggae Rolls

The Jerk Stuffed Burger is a whole lot of burger with a flavorful experience. It can easily be named the best darn burger in town. They’ve got my son’s vote and he has had many a burger both near and far.

The process for making the burger begins with a 10.5 ounce ground beef, which is then seasoned with various spices and then mixed in with chopped jerk chicken. It takes 20 minutes to prepare. It is served on a fresh bun with lettuce and tomatoes plus a side of grilled potatoes garnished with rosemary. If you’re in a hurry, the restaurateur will gladly recommend another dish. But it is worth the wait, if you can spare the time.

Jerk stuffed burger - Jamaican food
Jerk Stuffed Burger

One of the restaurant’s most popular dishes – De Voodoo Chicken – first appeared to Chef Neville in a dream.

“I woke up one morning and it came to me. At the time, I had no idea what it was going to be, but I knew it would be something special.  I thought about it, and drew from my culinary experiences, and then I knew what I wanted and just began creating the dish.”

What’s in the dish?  Boneless skinless chicken breasts, sautéed onions, bell peppers, hot peppers (scotch bonnet or habanera peppers – they use whichever one is available) shallots and garlic. The dish is plated with rice, sliced pineapples and fresh coconut, these help with the flavor and softens the pepper a little bit. According to Chef Neville, this dish has become their number one seller. The term Voodoo is not always warmly embraced because of its religious connotations but in this particular case, the name adds an element of mystery to the restaurant menu options.

And oh the cabbage, the cabbage is a must.  Customers rave about this side dish which takes just minutes to prepare. It takes four minutes altogether. First, you boil the cabbage in salted water for two to three minutes. Then cool it off and when a customer places the order, it is then sautéed with garlic and fresh herbs so it remains nice and crispy, not overcooked. It’s like no other cabbage dish.

The drinks are refreshing, colorful and very tasty. There are a variety of non-alcoholic beverages along with beer. And if you are in the mood for wine, the restaurant has a partnership with Imbibe, a local wine and spirits shop – customers can contact Imbibe for a recommendation on the best wine selections to pair with Jamaican dishes offered at Mrs B’s.  Since Mrs. B’s doesn’t offer wine, they invite customers to bring their own and just note there will be a small corkage fee.

Voodoo chicken - Jamaican food
The Infamous Voodoo Chicken

Making the rum cake

This is Marilyn’s specialty. She has been making rum cakes for as long as she can remember. The signature traditional rum cake is sweet, succulent and delicious. It’s so delightful that customers from California to Canada and Jamaica order them regularly, sometimes by the dozen.

“It takes a good four hours to make, between prepping, mixing and baking.  When you do something for so long you start to figure out different little things about it – the science behind it. I’m realizing certain things are going to make it even better and better. I have customers who tell me these cakes are so good and I say wait until you taste the next one.”

Staying connected and much more

Staying connected is part of what keeps Marilyn busy, besides taking care of customers. She’s made sure that Mrs. B’s Reggae Café customers can remain engaged on social media.  The restaurant has a following on Facebook, Instagram and Twitter.  The Yelp reviews were organically established. Customers began posting reviews after their dining experience at Mrs B’s which have been overwhelmingly positive.  And so the Forsythes let it continue, grateful for grassroots effort which gives them insight on feedback from customers.

You can connect with and follow Mrs. B’s Reggae Café on Facebook, Twitter and Instagram. A new partnership with Uber Eats set to launch in mid-March of this year will offer Jamaican food delivery for customers, which the restaurateurs hope will give the business a much needed boost.

Website traffic could also see a bump. Customers can order a variety of Chef Neville’s special sauce creations online. There’s always an option to call the restaurant for a more personalized service. They can package several at a time and minimize shipping costs.

There is a steady stream of customers but like any business, there’s always room for growth.  Catering has provided some additional business. In fact, the restaurant receives requests for catering parties and special events from time to time. However, they limit their catering orders so they can focus their attention on restaurant customers — ensuring that each customer that walks through the restaurant doors enjoys a unique dining experience. When the Forsythes do agree to cater an event, they first invite the client to come in to discuss their catering needs. This allows them to make that personal connection which is such a part of their warm Jamaican hospitality.

Mrs. B's Reggae Cafe
Jamaican International Soccer Team’s Signatures From Their Visit

Words of wisdom from Mrs B’s for those trying Jamaican food for the first time

Just come in with an open mind…

The first time people come into the restaurant, Marilyn Forsythe says she tells customers to start with the most popular dish from Jamaica which for many is jerk chicken or jerk pork. Other well known cuisine are rice and peas and curry goat.

“Start with those basics then taste and explore other dishes when you visit again.  If you live here in town, it means you’ll be back again, because the restaurant offers a wide variety of dishes that will please just about any palate. Not everything is hot but everything is flavorful.”

“I had a couple come in one time and ask me, what is the best thing on the menu? And I said, everything is amazing. I’m not just saying that. You have to decide to try a dish and then the next time venture out and try something else,” she said.

An open invitation to try authentic Jamaican food

You’re invited to embark upon a unique dining adventure… Chef Neville and Marilyn promise an unforgettable dining experience where quality ingredients and amazing Jamaican food will bring you back again and again.

Mrs B’s Reggae Café is unassuming. When you walk in, you’ll take in the view quickly and will probably briefly gaze upon the mural painted by a local artist featured on the right hand side of the wall, showcasing a Caribbean theme. The scene paints a picture of a relaxing spot along the beach on the coast. If you happen to visit during the evening, you will most likely hear the upbeat tempo of Jamaican music playing in the background.

Expect the light hearted laughter and bubbly warm personalities of the restaurant owners and wait staff to make you feel truly at home. Yeah mon!!!

Visit Mrs. B’s Reggae Cafe at

3103 Broad St, Chattanooga, TN 37408

Phone: (423) 702-5808

About the Author:
Chinyere’s WordPress Blog
Chinyere Ubamadu is a marketing communications professional and freelance writer in Chattanooga, Tennessee. She is a food enthusiast who enjoys global cuisine and traveling. Her travels and foodie adventures have taken her to four continents. When she’s not applying her creativity and problem solving skills to meet business needs, she’s challenging herself hiking, running or practicing yoga.