Mon | Oct 23, 2017

Eat around Jamaica | No fuss at Papa Gus'

Published:Thursday | September 22, 2016 | 12:05 AM
Marlon pays keen attention to Augustus Josephs instructions on how much seasoning to use.
Augustus Josephs gives Marlon an opportunity to stir the pot.
Hostess Ann-Marie Chambers starts the meal with soup.
Food time! But first, let me take a selfie.
The homestyle fried chicken and curried goat served with and rice and peas, dumplings, banana and fresh vegetables.
Papa Gus' savoury brown stew sliced fish served with rice and peas, steamed vegetables and garden salad.
Augustus Josephs (left) shows Marlon how to perfectly season the fish.
You know it's about to get serious when Marlon picks up the knife and fork.
1
2
3
4
5
6
7
8

Today's EAJ is with our very own Restaurant Week Ambassador Marlon Campbell!

In all honesty, I've never thought of Falmouth as a culinary mecca. When I think of iconic Jamaican food spots, Middle Quarters (shrimp), Boston (pork) and Melrose (roast yam) come to mind. Given the aforementioned, I wasn't overly excited about making the trip to Falmouth. Nevertheless, the Gleaner's Restaurant Week team headed out bright and early to see what Falmouth had to offer.

We were told that Papa Gus' Restaurant was a popular eatery for the folks in and around the town, and we were determined to find out why.

The trip down was pretty vanilla, so I took the opportunity to catch up on the sleep I missed by being up so early in the morning. After a misdirection, or three, we arrived at Papa Gus, when it was almost but not quite yet lunch time.

 

HEARTY WELCOME

 

"Welcome to Papa Gus, DOA fuss!", the proprietor emphatically greeted us on entry. It was a cosy, little restaurant just outside of Falmouth's town. After asserting that we were indeed The Gleaner team, he proceeded to make us feel very welcome.

He took us to the kitchen to view the 'runnings', making note of his two signature dishes: fried chicken and brown stew fish. I was rather enticed and decided I couldn't leave without trying both. Our wait time, on average, was 20 minutes. The food tasted like a home-cooked meal and had a distinct flavour (owing to his secret ingredients, I believe). Natural juices were offered with our meal (albeit I opted for Pepsi).

After waiting about half an hour for the ethnic fatigue to subside, we deliberated about whether or not we should stay in the adjoining rooms the owner had built. Sadly, we decided return to the hustle and bustle of Kingston life. However, it was now clear to us that the familial atmosphere and hearty food were the driving factors for the success of this quaint establishment.

If you're heading to MoBay, take a detour to Papa Gus' restaurant, it will definitely be worth your while, and remember: "Papa Gus, DOA fuss!"