Last Thursday evening, Suga had the pleasure of attending the official Grand Opening of the Reggae Mill Restaurant at Devon House.
After two and a half years of serving Greek Cuisine at Devon House, familiarly known as Opa, owner, Alexx Antaeus decided to leave it up to his business partner, Orlease King (Jamaican, born and grown) to take over and give Devon House and by extension, Kingston, Jamaica, an authentic Jamaican cuisine restaurant.
The restaurant shares the same space as Opa and the Reggae Mill Bar, but according to Antaeus, the prices for the Reggae Mill Restaurant should be more reasonable to encourage persons to make it their preferred spot for lunch.
Appetizers were offered to guests, giving you a taste of what to expect when you decide to dine at the new, authentic Jamaican dining spot.
Niesha from the Reggae Mill Restaurant serving Ackee and Saltfish on fried, pressed green plantain.
The Ackee and Saltfish on pressed plantain gave persons the option of adding more seasoning or spice. While the tender Pork bites gave you the true Jamaican hit of spice, mixed with a touch of sweet from the sauce.
CPJ had an assortment of wines serving throughout the night and the buffet opened up, treating guests to Rice and peas, Curried Goat, Jerked Chicken, Oxtail and Stew Peas.
Stew Peas, Oxtail, Jerked Chicken, Curried Goat and rice and peas from the buffet at the Reggae Mill Restaurant Launch last Thursday, October 17, 2019.
Suga enjoyed it all. The flavours were balanced and the meats, sourced locally, were well seasoned and juicy to the bone. Orlease did a fantastic job of recreating the meals we grew up enjoying from our kitchens. We all know the home cooked Stew Peas that tied our fathers is not easy to achieve. I am also happy to say in Jamaican words, ‘it neva salt’.
Stew Peas from the Reggae Mill Restaurant!
Well done to Orlease, Alexx and their team. Looking forward to see the Reggae Mill Restaurant maintain a high standard of true, home style Jamaican cooking.
I am also looking forward to trying the Jamaican desserts, in particular, my favourite, the Bread Pudding!
Thanks to everyone who came out to my GW Art exhibit! I truly appreciated the overwhelming support and enjoyed every moment of it.
Thanks to all who purchased GW Art pieces for themselves and loved ones.
For those who didn’t get the opportunity to view and shop the New Collection, today is the last day for the GW Art exhibit at the Reggae Mill, Devon House until 8pm.
For those who have their eyes on GW Art for Christmas…it’s coming! Stay tuned for more news on that!
I would like to say a big Thank You to Alexx Antaeus for providing such a great opportunity and the perfect space to exhibit at the Reggae Mill Bar.
Kudos to Alexx for being inspired by Swizz Beatz’ No Commission Movement. Swizz Beatz along with The Dean Collection team are “by the artists, for the artists, with the people.” All sales go to GW Art and the complimentary space will be provided to another artist for the next two weeks.
Remember some eye-catching GW Art Paintings are still available such as ‘Dance Tempo’!
GW Art’s new piece, ‘Dance Tempo’ (Acrylic on Canvas)
Thanks for coming out and Supporting Art Wednesdays and GW Art! The link to the Skkan album for both Wednesdays featuring GW Art are up on the Suga Lifestyle Facebook Page.
Gabrielle Burgess a.k.a Suga of GW Art at last week’s Art Wednesdays at the Reggae Mill Bar, Devon House
GW Art’s exhibition runs until October 1st at the Reggae Mill Bar, Devon House. You can view any evening as you please. You can also get a chance to chat with me, the Artist over a drink tonight from 7-11pm at The Reggae Mill Bar.
The exhibit features a Brand New Collection including a Preview of what is in store for Christmas and also showcases a few old faves.
Sneak Peak of ‘Dance Tempo’ that Debuts Tonight!
GW Art’s new piece, ‘Dance Tempo’ (Acrylic on Canvas)
Today the Reggae Mill turns into a Gallery. All sales go to GW Art and this event was inspired by Swizz Beatz’ No Commission movement.
Please come out and Support Art Wednesdays and GW Art!
Multi-Medium Artist, Gabrielle (Williams) Burgess of GW Art poses with her favourite piece from her New Collection at The Reggae Mill Bar’s Art Wednesdays last night at Devon House. (Photo: Skkan Media)
Thanks to everyone who came out to support GW Art at Art Wednesdays last night at the Reggae Mill Bar!
Art Wednesdays was inspired by Swizz Beat’s No Commission movement that started in Miami during Art Basel 2015.
Fairs showcase artists without charging a participation fee and taking “No Commission” on any sales.
No Commission was inspired to create a platform that is 100 percent for the artist. At the time Swizz Beatz didn’t see anything out there like it. Swizz Beatz along with The Dean Collection team are “by the artists, for the artists, with the people.” He then found the perfect partner in Bacardi to help make No Commission Fairs a global movement and not just a domestic initiative.
Swizz Beatz’s No Commission Art Fair has gone to London as well.
Kudos to Alexx Antaeus and The Reggae Mill Bar for taking on this initiative at the Devon House in Kingston, Jamaica.
Many local artists have gotten the opportunities to showcase their talents and now it’s GW Art’s turn!
Remember the exhibition runs until October 1st, so you can view any evening as you please. You can also get a chance to chat with me, the Artist over a drink next Wednesday from 7-11pm at The Reggae Mill Bar.
Thanks again to all who took the time during the week to come out last night and for those who contacted me with kind messages, compliments and motivation. It was truly appreciated.
Besties, Brittne Murray and Charis Thompson came out to GW Art’s exhibit at Art Wednesdays last night at The Reggae Mill Bar, Devon House.
OPA Greek Restaurant’s Owner, Alexx Antaeus serves Gabby from Suga Lifestyle(R) Birthday Baklava, while friends, Christopher Lai and Gillian Jackson look on.
Two Tuesdays ago I visited OPA’s new location at Devon House, which is on the right side after you enter through the front gate. Persons are familiar with that area formerly known as the Devonshire.
The Restaurant was quiet and cosy. I loved the ambience outdoors, similar to a deck in the backyard by the garden. Despite that, we sat indoors. Diners were present but it was not a full house.
The staff were quiet but professional and welcoming. I suppose they were a balance in personality to the owner, Alexx Antaeus who is quite eloquent but warm and friendly.
The menu still consists of Greek favourites from the old location such as Grilled Fish and other Entrées, Pizzas, Pastas and Salads. Not much has changed in that regard. However, the menu has expanded to include additional Mediterranean cuisine options such as Paellas and more.
We ordered a Starter that consisted of 4 Greek Dips served with homemade Pita Bread ($10.35US/$1324JMD) that they make fresh daily with extra virgin olive oil. The Dips were Tzatziki (yoghurt, cucumber, garlic), Tyrokafteri (spicy feta cheese), Revithia (Chick peas, scallions, lemon juice) and Skordalia (garlic, potato). They were all quite tasty and appetizing but I enjoyed the Feta dip the most.
Alexx took our orders by memory and not by hand, which was quite impressive. He offered assistance to anyone who had difficulty deciding what they needed to order and also wanted to put our orders in quickly to the kitchen. He gave us a heads up that they may take a little while.
Well a little while was an hour. Usually we would have gotten ourselves worked up and probably left already, but some of my friends were visiting and we had a lot to catch up on before they left the next day. The Appetizer dips could only go so far and we were sipping on some vino from their list, which seems to have a decent range and selection as usual. We tried the Lamb Gyros Stix ($7.75US/$992JMD) too. That was a small but succulent serving of well seasoned Lamb.
Not only do I respect that we were given the heads up on the wait, but we were checked on periodically and given a joke or two to keep the atmosphere light, like our stomachs at the time.
Finally, attempting to have a healthy night, I had the Psari Sharas (Fresh Grilled Snook basted with extra virgin olive oil, lemon juice and oregano. I’ve had that dish before at Opa, so it wasn’t anything new, but the good quality in taste remained the same and it was just the right portion served with Skordalia (a purée with potatoes etc.) and Greek salad ($20.30US/$2598JMD).
My friends explored other dishes that they enjoyed such as the Gyros entrée of Lean ground Pork served with Tzatziki, Greek salad, Potatoes and Pita ($19.50US/$2495JMD), Shrimp Penne Pasta with minty cream sauce ($23.40US/$2995JMD) and the Kotosouvlaki entrée consisting of Grilled Chicken Breast on a skewer served with Pita, Greek salad and Tzatziki (19.45US/2489JMD).
Some persons may say they get small servings at OPA, but it really depends on what you order. My friend did not expect such a huge Lamb Shank. While that would make the usual person happy to dig in, being quite petite in size, it was daunting for her.
When Alexx checked on the table a little after we started eating, he asked her what was wrong and she explained. Without hesitation he wanted to know how he could make her happier and she agreed with his suggestions of converting the dish into a Lamb Pasta with her preferred tomato sauce and Penne Pasta. He returned quickly to the table with the transformed dish that he whipped up in the kitchen himself and even gave her some to go in a box so it wouldn’t be too much for her at once. She now joined us as an impressed and satisfied diner.
Voila! Lamb Pasta!
In discussion with Alexx, we were made aware that they source their meat locally from The Meat Experts Ltd. That is a good look. Meat Experts operates out of St. Ann and they have been making quite a name for themselves with their local, high quality, hormone-free meats.
Then just when we thought Alexx couldn’t be a more hospitable host, he asked if we were dining to celebrate an occasion. He was told my Birthday was coming up and he shared that his was coming up the day before. Fancy that.
He returned with a few members of staff and demanded that everyone get their cameras out and sing ‘Happy Birthday’ to me, while he presented me with complimentary Baklava dessert (Filo layered with chopped walnuts and sweetened with honey). That was a kind gesture. I enjoyed all the love and the Dessert.
I get the feeling something may have been awry with the kitchen or staff that night so I would not let the long wait smear my first experience at the new location. The food was authentic and delicious and I appreciated the great service otherwise. So I will return.
I especially have to have some Drinks by the adjoined Reggae Mill Bar, also owned by Alex, since we missed out on it the last time as we wrapped it up early on the week night.