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Rib Kage blends old with new

Published:Thursday | February 18, 2010 | 12:00 AM
Tropical sorrel glazed rib fingers. - Ricardo Makyn/Staff Photographer

Sacha Walters, Staff Reporter

Rib Kage intends to remain on the map by mixing a little bit of old with some new.

The 14-year-old restaurant, whose original home is its Constant Spring branch, began offering local dishes on its lunch menu on Monday, at its second location on Braemar Avenue in New Kingston.

At a cost of $500 plus GCT, the special menu will run from Mondays to Fridays between 11 a.m. and 3 p.m. The selection includes favourites like oxtail and beans, curried goat, stewed beef and curried chicken.

Owner of the restaurant, David Brown, invited members of the media to lunch at the New Kingston branch last week to sample what they were offering on their Valentine's Day menu. It was a mixture of some of the restaurant's favourites and some new dishes that they might add to their menu in the future. The rib connoisseurs brought out more than ribs for love with items like chicken samosas, pig in blanket or luscious lamb soup for starters. Entrees included :Cupid coconut crusted chicken cordon bleu, raspberry pork chops, seductive stuffed fish fillet, tropical sorrel glazed rib fingers and vegetable lasagne. These were served with steamed vegetables and a choice of Spanish rice or scalloped potatoes and a glass of red or white wine. Dessert options included the 'forbidden fruit' salad, after dark potato pudding and sunshine chocolate brownie

However, Brown was particularly proud of another mixture the restaurant has concocted, the new outdoor dining area at the Braemar Avenue location.

The outdoor dining experience for which the Constant Spring location is known, has been added to this location. On a tour of the Tuscan feel dining area, Brown said the wood used for the cabinets by the bar, table tops and beams were made from recovered wood. The beautiful pavés on the ground also add to the charm. Those who dined at the restaurant on Valentine's Day were the first to get a taste of the outdoor dining experience.