Fromage for Restaurant Week?

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Fromage Brasserie’s Chicken Parmigiana

Suga is throwing it back to a delicious Chicken Parmigiana that was enjoyed some time ago! Crispy Parmesan chicken, melted mozzarella, marinara pasta.

As Restaurant Week quickly approaches, it is time to peruse menus if you haven’t already and book your desired spots as soon as possible.

Two important tips for Restaurant Week in Jamaica

1. It is best to go during the week. There is fewer people, better service and a better overall experience.

2. If it has to be a weekend night, make reservations for an early time such as 6 or 7pm to avoid the rush.

Fromage Bistro on Hillcrest Avenue is usually my preferred choice over Fromage Brasserie in the Market Place, but have you seen Fromage Brasserie’s menu?!

Fromage Brasserie is in the Epicurean Category ($4300JMD+ Beverages & taxes).

For Appetizers, local blue crab chunks, creamy spinach and tortilla chips as well as Crispy salmon & cream cheese rolls with sweet Habanero sauce have caught my eye.

For the Main, Chicken Parmigiana is there, 8oz Beef medallion, shrimp & crab Oscar chapeaux béarnaise, as well as Lobster, Shrimp & scallop tossed in white wine Mornay sauce & stuffed in lobster tails.

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Fromage Brasserie’s Signature Dish of Lobster, Shrimp & scallop tossed in white wine Mornay sauce & stuffed in lobster tails.

Dessert doesn’t have their signature Bread Pudding on the menu, but the options look just as divine.

If Fromage Brasserie weathers the rush of Market Place diners with smooth service and executes their fine dishes, they should be one of Restaurant Week’s winners for dinner.

Check out Restaurant Week’s Website,  http://go-jamaica.com/rw/ to browse categories and what the Restaurants have to offer before the big issue in The Gleaner this Thursday.

***The Price of each category includes a choice of appetizer, main course and dessert. Beverages, G.C.T and gratuity additional***

*Reservations recommended*

Fromage Brasserie

Location: Market Place – 67 Constant Spring Road. Kingston.

Ph: 876-649-0820-1 

By: Gabrielle Burgess

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