November 09, 2013
Conch and Kalik have come together and are proving to be a winning combination at one of the island's newest restaurants -- Conch N' Kalik Bar and Grill. It's the place where the mollusk and native beer can be found in almost every offering from the appetizer portion of the menu through to the soups and salads, burgers, sandwiches and wraps, and their specialties. But the chefs hold off on pushing the envelope and adding it into any of their dessert items.
At Conch N' Kalik Bar and Grill located in Pompey Square, downtown, the menu features items that are twists on regular appetizers -- think conch chili fries (ground conch chili, sharp cheddar on seasoned fries), nachos (tri-colored nachos topped with homemade aged cheddar and Kalik beer cheese sauce, diced tomatoes, pickled jalapenos, guacamole and sour cream), firecracker conch spring roll (an oversized handcrafted crispy roll with blackened conch, vegetables, rice noodles and sweet tamarind dipping sauce), conch scampi, conch fettuccinie with garlic bread, conch parmesan with fettucini pasta and garlic bread, island-style coconut curry conch and conch and crab cake.
There are other unique offerings featuring the two ingredients after which the restaurant is named, like the Black Angus Beef Burger (with aged cheddar and Kalik beer cheese sauce, Kalik's double crunch onion ring, pecan smoked bacon, shredded lettuce, heirloom tomatoes on a Brioche bun) and deep water conch salad sandwich (fried conch on whole grain ciabbata bread with sour-orange mayo, shredded lettuce and vegetable salsa).
The menu items were all dreamed up in the mind of Chef Devin Johnson who opened the restaurant, but has now moved on and left it in the capable hands of Chef Eunesha Solomon who now wears the executive sous chef hat. It's a task she's up to. When Chef Devin came on board to open the restaurant, he headhunted Chef Eunesha from their previous place of employment to take over after he moved on.
Before he left, Chef Devin said the 50-item menu took him six weeks to come up with and master. A chef who is big on playing up local ingredients who has served as the national team manager for many years, he said it was a delight to come up with the menu that showcases Bahamian ingredients.
And the portion sizes are huge. He said they had to do it that way to give people their money's worth.
"People eat with their eyes, and people love it," said Chef Devin of the oversized, tasty portions that they have become known for.
They also offer a signature creamy conch and roast corn chowder (chunks of conch meat with fresh roasted corn, root vegetables and a hint of goat pepper), mango barbeque ranch chicken salad (mango, avocado, grape tomatoes, grilled corn, pigeon peas, cucumbers and romaine lettuce tossed with a mango infused barbeque ranch dressing, topped with crispy fried onions that are surprising people that are so good).
And there are also specialty offerings -- the tamarind glazed flat iron steak, mango rum basted pork baby back ribs, lobster fettucine (only served during the season), and Kalik Gold beer battered fish and chips.
And you can't have a restaurant that serves conch without offering Bahamian favorites like like cracked conch and Bahamian style steam conch. There's also a Bahamian style grilled conch, conch salad and the conch salad of the day that is upstaging the traditional salad - the tropical. Conch N' Kalik serves theirs with pineapple, mango and green apple.
According to Chef Solomon, the profile at Conch N' Kalik is all about flavor.
While they're proud of their food, the libations menu at the restaurant isn't to be sneezed at, and they say you have to have their signature drink called a Kalik-arita, where the Kalik of your choice meets a margarita base.
And while they just didn't take a chance on incorporating conch or Kalik into any of their desserts, they do offer tasty endings to satisfy the sweet tooth - guava duff, passion fruit and white chocolate cheesecake, carrot-pineapple cake and a dark rich chocolate cake with a Caribbean twist which means it has a banana-coconut mousse and finished with almonds.
With its first location open, the proprietors of Conch N' Kalik are planning to open another four locations -- one in Abaco, Grand Bahama, Turks and Caicos Islands and Florida.
Conch and Kalik is open daily. They start their beverage service at 10 a.m. Their food service starts at 11 a.m. They close at midnight.
Click here to read more at The Nassau Guardian