Mon | Jan 21, 2019

Hit the spot with Fish Pot

Published:Thursday | November 13, 2014 | 12:00 AM
A palatable view of the mighty shrimp pasta.-Rudolph Brown/Photographer

Restaurant Week (RW) officially starts tomorrow, and what better way to officially kick off the food season than by making a stop at Fish Pot.

According to Manager Sandra Cunningham, the restaurant opened in December of 2012, and expanded to another branch in November of 2013. This will be the second year the seafood eatery has participated in RW.

"Last year wasn't too bad, but it was a bit overwhelming because we were new so the idea had not been set in stone."

Now veterans, they are prepared and ready to go, with deals that even the novice of seafood couldn't resist.

This year, Fish Pot will be offering four selections: a snapper burger - prepared with lettuce tomato, and topped with tartar sauce, which can be changed to barbecue sauce or ketchup, served with a side of fries; large seafood red peas soup, which will be served with two festivals; barbecue fish meal - fish fillet accompanied by white rice or famous pumpkin rice; while standing tall is the mighty shrimp pasta.

Chef Manford Walker explained that the mighty shrimp pasta "is a combination of mixed vegetables, 12 ounces of pasta and 16 shrimps. It is freshly prepared with a uniquely authentic Fish Pot flavour, top-secret, in-house seasoning fused with jerk seasoning and a little lime.

"Unlike regular pastas, we give you something healthier. But if you want to add some additional flavour for your palate, namely, a cheese sauce, it can be done - at an additional cost, of course." Cunningham added.

She continued: "All meals are very affordable, economical, filling and tasty. You don't have to wait long, so they sit well with the Nyam and Scram concept."

With two locations - one along Half-Way Tree Road and the other on Constant Spring Road - give in to those seafood cravings of yours and hit the spot with Fish Pot for RW.

- Krysta Anderson