So for this leg of the blog tour I found myself at the delicious restaurant D’Licious Dining and Smokehouse Grill. It is housed in a really quirky building, that for some reason reminds me of the 80’s Cafe from Back the Future 2. I just aged myself there.
This time I parked close and remembered my camera and tripod… on the way in. On the way home I would forget my tripod, drive all the way back to my house before realizing it and have to drive back to the restaurant. sigh. I swear if my head wasn’t attached. The bloggers assembled, ready for the Jamaican Restaurant week special. We talked about the lunch from the day before and our high hopes that D’Licous Dining would be as good as Sady’s Bistro. (which it was!) We also discussed unique (for our location) foods that we had eaten. The foodies had eaten everything from jellyfish (this was the most intriguing to me) to kangaroo and alligator to a myriad of insects. No animal is safe from the food blogger!
The staff was very good: quick, nice and attentive without being pushy. As an added benefit there was live music, a talented saxophone player that added to the fun ambiance of the restaurant.
The starter was the Southern staple, fried green tomatoes, which were quite delicious, or I should say d’licious. This was a risky starter since most of the bloggers are southern and know a good fried green tomato from a bad one, but the consensus was D’Licious’ tomatoes were excellent. Not only were these tasty, they were beautiful which warms a photographs heart.
Most people went for the jerk chicken. I looked up why it is called ‘jerk’ chicken, assuming it was not named after idiotic poultry. Jerk is a type of seasoning that is traditionally applied to poultry or pork, though it can be used in numerous other foods. Jamaican Jerk Spice typically made with allspice and the Scotch bonnet pepper. The term ‘jerk’ came from a native South American word ‘ch’arki’ which meant ‘dried meat’. If you don’t believe me here is the Wikipedia article: Jerk Seasoning.All you really need to know is that it is tasty. It came with nicely seasoned red beans and rice and fried plantains. Right before dessert the owner Chef Rae came out to meet us and talked about some of his philosophies on food. We finished the meal with a brownie and ice cream dessert. It was the perfect size, and a nice sweet end to a well-crafted Southern/Jamaican meal.The Restaurant Week Lunch Special was $15 and included an appetizer of fried green tomatoes, and entrée of Jerk Chicken with fried plantains and red beans and rice and a dessert of brownie and ice cream. Well worth the price.