Meh... two star with potential. I did go on a cold overcast Sunday at the end of the season so my visit may have been ill timed but any business should be able to hold a rating regardless of the elements. I don't usually start off with ambiance but in fairness to the owners constructive feedback is important... The cafe tables allow you to look over the "window island" which is a four stool facing the windows elongated table thing, this space could easily support and would be better suited to two cafe tables doubling the seating. The stools themselves are the cheap wood cobblers style not exactly made for a comfortable dining experience so padded high backs would be an easy fix. The outside picnic table seating looked like it would be great on a nice summer day to sit and watch the boats go by in the marina while having a couple of cold ones.
The food was okay, I just wasn't sure what it wants to be when it grows up... with that said I saw conch fritter appetizers that I had to try since I was told by the server that the conch was fresh from a local distributor... I'm guessing she was right but the fritters were overcooked and served with catsup straight out of the bottle into a plastic cup. Maybe if they were cooked to golden instead of dark brown and served up with a mango or Jamaican jerk sauce they would have been better (not great). I also ordered the "Cuban Ruben" which looked to have a great combination of pulled pork, corned beef, slaw, and a special sauce... not much flavor in the pork, the corned beef was straight from the deli and the bun would have been better if it was more of an artisan than a Costco offering... All on the edge of being good but not hitting the marks it could if a little more attention to flavor, quality, and detail were applied. I think the menu really needs an identity, it's not Jamaican/Caribbean, it's not the usual SoMD, it's not a pizza joint, but you can kind of get those things there... My recommendation would be to put a steak in the sand and declare a specific style of offerings unique to the area, provide a flavor profile with a wow factor, and pay attention to quality detail that stands out drawing patrons to the remote destination.
The service was typical SoMD... I was the only one in there and it felt like I was the only one in there except for the chatter between the unseen waitress and cook in the kitchen. Don't get me wrong, the server was friendly just didn't hit the marks... especially when I had to interrupt her lunch to let her know I didn't need anything else but a check...
I hope this place gets better and survives, I wish them luck next season... read more