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Haiti, Jamaica, and Bermuda.
“ Our Caribbean drinks are simple,” Alicia said.“ Fresh juices, good rum, and balance.”
The sauces deserve their own spotlight. Their house barbecue sauce is made with fresh bananas and has diners“ freaking out,” Alicia said with a grin. Other in-house creations include Mango Lime, Honey Lime, and a fan favorite called Jamaican Me Crazy.
Even the honey will soon be hyper-local. Tonya keeps four beehives on her land and plans to use her own harvest in the kitchen. A selfdescribed country girl raised in the Waco community of Madison County, she grows her own vegetables and prioritizes local produce.
“ Everything’ s going to be
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fresh,” she says.“ Even our honey.”
Opening a Caribbean restaurant in Kentucky, and Richmond, wasn’ t exactly a safe bet. While some local menus may feature a token island dish, a fully committed Caribbean concept is rare in the area.
“ We love a challenge,” Alicia says.“ I try to talk to every customer. I ask them what I can improve on? We’ re building this day by day.”
That openness shapes the atmosphere. Signed dollar bills may soon decorate the walls. Stickers will climb across the fridge and Coke machine. Alicia wants the space to feel lived-in, loved, and slightly wild like a beach bar that’ s collected stories over decades.
Chef Coti keeps the kitchen
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alive with the scent of toasted spices while Lottie greets guests with an easy smile. And when newcomers step through the door, the Deans often greet them with a line that doubles as a mission statement:
“ It’ s Saturday,” they’ ll say.“ You’ re in the Caribbean.”
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They mean it.
“ When you walk in here,” Alicia said,“ you’ re no longer in Kentucky. You’ re on vacation.”
And for a lunch hour, or just long enough to finish a plate of jerk chicken and coconut rice, Richmond happily believes her.
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