The name conjures up images of barbecues spitting steam, while an apron-clad cook painstakingly tends to succulent meat until each piece has been grilled to perfection. The kind of wholesome fare that your mother or favourite aunt or uncle magically gave that distinctive 'island' flavour that you are this close to getting just right! Island Grill, which began in 1991 as Chicken Supreme, has evolved into what it is today: The place to go for traditional Jamaican food that you just can't get enough of.

Island Grill, with Thalia Lyn, her husband Captain Michael Lyn and business partner, Captain David McRae at the helm, has sailed past merely offering supreme chicken and anchored itself in the psyche of Jamaicans as the place to go when you want really good Jamaican food - fast.

Unique participation

And, this year, Island Grill is one of the 28 eateries that are part of the premiere event, Kingston Restaurant Week (KRW). Their participation is unique as the restaurant is the only official quick service restaurant of KRW.

The chain of restaurants, which has become not just a popular eatery in Jamaica, but the next best thing to mama's kitchen, will, from November 11-18, literally roll out the red carpet for KRW patrons. During KRW, Island Grill patrons will be treated to a preview of their special rice and peas, which will join old favourites, pumpkin and callaloo rice, jerked and jerked barbecued chicken, and roast jerked fish stuffed with callaloo. Island Grill also offers other meal combinations that include a variety of burgers served with side orders of seasoned fries, fried bammy wedges, festival or green plantain as well as the recent addition, jerk chicken breast salad.

Marketing Manager Sahran Walters said the rice and peas addition to the menu will initially be for KRW only and is expected to make its formal debut later this year.

"During the lunch period, 12:00 p.m. - 4:00 p.m., Island Grill will be offering a special Island Rice and Peas as an option of rice. "We are taking the traditional Jamaican rice and peas and offering the Island Grill flair. It will be a lunch-time special preview, which we will officially roll out later this year," she explained.

According to Ms. Walters, customers can enjoy Island Rice and Peas with jerk or jerk barbecue chicken or roast jerk fish. They can further complement this meal with a side salad, ripe plantain, coleslaw, or some fish or chicken soup.

"In fact, the Island Rice and Peas is so tasty that customers might want to enjoy it on its own," she ventured with a smile.

Consumer cravings

Island Grill prides itself on delivering just what the consumer craves.

Home-grown thyme, pimento, scallion and feisty scotch bonnet pepper are part of the heady concoction, which invades its recipes.

The ruby red of the scotch bonnet pepper juxtaposed with warm orange and pumpkin yellow on the exterior and interior makes Island Grill restaurants hard to miss. Natives of the islands, jaunty jalapeños, pineapples and coconuts hold court in dining areas that are fashioned like traditional kitchens, replete with mock wooden louver windows and zinc panelling.

"During KRW, we will be extending our menu to incorporate the traditional Jamaican rice and peas that will taste as if your grandmother cooked it for you at home," Ms. Walters promised. "That's the Island Grill promise: real food, real taste, real good."