Welcome to Bahamas Local, Your Bahamas Online Search Engine

Adelaide's best kept secret revealed

Fri, Jun 11th 2021, 08:55 AM
Food/Cooking Nassau Guardian Stories

Generous portions that scream to the fact that value is offered for money, and food with taste - seasoned and cooked to perfection should literally be Avery's Restaurant Bar & Lounge's tagline as far as I'm concerned - and not that it's Adelaide's best kept secret. 

Avery’s is legendary, really. Established by Assistant Commissioner Avery Ferguson, deceased, in 1992, the bar and restaurant came into being in 1992, but many people would be shocked to learn that it was only two weeks ago, that I visited the establishment now under the proprietorship of Joe Johnson, since 2019, for the first time. (Actually, since that first visit, I’ve returned three times – that speaks to how good the food is.) Suffice it to say, I was pleasantly surprised, and definitely pleased.
Perusing the menu, the offerings were enticing to say the least. For a first-timer trying to decide what to have may be difficult. It quickly became apparent that this was going to be one of those times when I know I have to try an item because people told me it’s a must-do, want to try another item because I know I would love it if it’s done right, and simply want to try something else just to try it.
It was impressed upon me that the conch fritters were a must-have item, and they were listed as an Avery’s specialty, so I got an order. Then there’s the fact that I can never resist chicken wings (if they’re done right, and the sauce has to be excellent) and Avery’s offers four different sauced wings that they describe as legendary. (Again, big words to live up to!) I ordered a mix of the guava wings and the classic Buffalo. I also opted for an order of the lobster tacos; Avery’s also offers shrimp and chicken with the option to mix and match.
Lobster tacos with Cajun aioli.
And this was just the starters!
Avery’s conch fritters definitely live up to the hype. They aren’t playing when it comes to size – the conch fritters are huge, and cooked to a gorgeous golden brown. Tender to the bite, they were chock-full of conch with amazing flavor and seasoned. The fritters were had a light and fluffy interior, and were not at all the dense, grease-laden balls you can sometimes find. I took a delight in dipping these fritters into their spicy house-made aioli.
As simple as a chicken wings are, people can mess them up. When chicken wings are done right, you can’t go wrong. For me, a great chicken wing has crispy skin, and the glaze has to be cooked onto the wing. I am not a fan of dipping a wing into a sauce after it’s been cooked. Avery’s does chicken wings right.

Avery’s is legendary, really. Established by Assistant Commissioner Avery Ferguson, deceased, in 1992, the bar and restaurant came into being in 1992, but many people would be shocked to learn that it was only two weeks ago, that I visited the establishment now under the proprietorship of Joe Johnson, since 2019, for the first time. (Actually, since that first visit, I’ve returned three times – that speaks to how good the food is.) Suffice it to say, I was pleasantly surprised, and definitely pleased.

Perusing the menu, the offerings were enticing to say the least. For a first-timer trying to decide what to have may be difficult. It quickly became apparent that this was going to be one of those times when I know I have to try an item because people told me it’s a must-do, want to try another item because I know I would love it if it’s done right, and simply want to try something else just to try it.

It was impressed upon me that the conch fritters were a must-have item, and they were listed as an Avery’s specialty, so I got an order. Then there’s the fact that I can never resist chicken wings (if they’re done right, and the sauce has to be excellent) and Avery’s offers four different sauced wings that they describe as legendary. (Again, big words to live up to!) I ordered a mix of the guava wings and the classic Buffalo. I also opted for an order of the lobster tacos; Avery’s also offers shrimp and chicken with the option to mix and match.

And this was just the starters!

Avery’s conch fritters definitely live up to the hype. They aren’t playing when it comes to size – the conch fritters are huge, and cooked to a gorgeous golden brown. Tender to the bite, they were chock-full of conch with amazing flavor and seasoned. The fritters were had a light and fluffy interior, and were not at all the dense, grease-laden balls you can sometimes find. I took a delight in dipping these fritters into their spicy house-made aioli.

As simple as a chicken wings are, people can mess them up. When chicken wings are done right, you can’t go wrong. For me, a great chicken wing has crispy skin, and the glaze has to be cooked onto the wing. I am not a fan of dipping a wing into a sauce after it’s been cooked. Avery’s does chicken wings right.

Click here to read more at The Nassau Guardian

 Sponsored Ads