About Us

Our Chef and Our Vision

A Fusion of Caribbean, Southern American, Asian and Latino, Jerk, Rum, Reggae & More…. only begins to tell the story of how we have arrived at this place in time, one can only imagine the building block of flavors in the perfect setting where our guest meets for a true gastrointestinal experience like no other. 

The location we have provides the perfect backdrop for Executive Chef Paul Brown and Chef Omar Allen innovative approach to food, especially in redesigning the Caribbean cuisine filling a broad canvas.

“The choice of this Downtown location is no accident,” says Jamaican owner Paul, who has had love for the hospitality industry for ages.  Caribbean dining and guest satisfaction are always top on his list and paramount.  “With the heat we invariably generate, not just because of our natural tropical flair, but also in the vibrant fusion of spices of the dishes that emerge from our kitchen.  

We knew that only Paul could have brought this energy to The city of Bridgeport Connecticut.  He mixes island panache and Southern charm with a savvy approach to Caribbean dining which he initiated in the Bronx before bringing it here to Bridgeport.  This mash-up results in foodie-forward menu items like Calypso Shrimp prepared in a coconut milk with the shrimp sautéed in a mild creole sauce putting an island twist on a Southern classic!

Turning tropical fare on its head the popular Red Snapper Tacos are a re-imagining of traditional Caribbean Escovitch.  Traditional and authentic Caribbean offerings include Oxtail Stew and Curry Goat which are seasoned a day in advance and carefully braised by a “stew chief,” along with the jerk meats that are smoked overnight, and fish that have become renowned the world over.

But the Caribbean is also known for its many fine rums and other spirits. No Caribbean Fusion dining experience would be complete without inventive cocktails that mine those spirited centuries-old creations, a classic Caribbean cocktail now imbued with a striking purplish tint from hibiscus, its primary ingredient. 

On tap you will find our top secret Island Rum Punch and herb-infused Sangria.  In all, there are eight cocktails on tap and another featured eight crafted cocktails.

There’s also a strong lineage of beer with Caribbean beers well-represented as well as American faves, including established and emerging craft stars.

Regular hours will be:

Tuesday and Wednesday 11am to 10pm.

Thursday &  Friday: 11am to 1am

Saturday: 11am to 2am

Sunday: 11am to 10pm

Brunch will be served every Sunday 1pm - 4pm 

Special Events and Catering

Our restaurant is available for private events: weddings, business lunches, dinners, cocktail receptions, and more. We would love to discuss how to be a part of your next event. 

Seasonal and Local

We refuse to compromise on quality in our restaurant. That’s why we source our fresh ingredients from local farmers’ markets.