Posted on

VINJAM opens its doors for business

VINJAM opens its doors for business

Share

VINJAM Restaurant and Lounge located near to the Biabou bridge is promising to prepare the best tasting jerk that Vincentians will ever have.{{more}}

The business, owned by Jamaican born Fitzroy Hall and his Vincentian wife Beverley Hall, officially opened its doors on Saturday, November 13.

On the menu are a wide range of Jerk foods, such as chicken, pork, fish and iguana. There will also be curry goat on offer.

Breakfast, lunch and dinner are also served at VINJAM. The business is open as early as 7a.m. and will run as late as 10p.m. throughout the week, except when it will remain open late for Karaoke and a Jerk session on Thursdays and Saturdays, respectively.

“The atmosphere is great. The minute you walk through the door, you will be greeted in an exceptional way,” said Hall, as he described the service that patrons to his business will receive. Hall added that his staff has practiced a guest welcome system which will leave customers with a “wow” feeling.

“You’re not just served, you’re attended to,” said Fitzroy with a broad smile.

The menu at VINJAM includes Vincentian and Jamaican cuisine. However, it will also include European dishes.

Fitzroy said it is widely known that jerk, a traditional African food, has been perfected by Jamaicans through the Maroons and that is what he will be bringing to this country.

“When I came to St.Vincent and the Grenadines, I went to a couple restaurants and I realized there was a need for something different than the traditional restaurant,” said Fitzroy.

Another feature of VINJAM that will make it unique are its plans to have private dining rooms so that customers who choose to dine can do so in the comfort of privacy.

“VINJAM will be providing good food with good service. There is always going to be a place for that. No matter what time it is, people always eat. Once it is good food, people will find you,” said Fitzroy.

Of his cooking experience, Fitzroy said while growing up, he had to send himself to school and as a result, he worked at a restaurant to earn money. He said that is where he learnt to prepare quality food. Fitzroy added that being the eldest of six children, he had to be his siblings’ father and mother and had to cook for them. As a result, cooking comes naturally to him.

“The concept of a Vincy/Jamaican restaurant was done out of patriotism. I wanted to do something Jamaican, but I also realized that I’m a Vincentian also,” said Fitzroy, noting that the colours of his business are reflective of the St.Vincent and the Grenadines and Jamaica flags.

He said the lounge was set up to encourage customers to have a good conversation in exquisite ambiance.(HN)

LAST NEWS