Allshmar
Looking for an interesting eating experience? We found Allshmar looking out at the Caribbean Sea, in a wonderfully picturesque location.
The restaurant’s décor is a mix of faux Venice Beach (South California) with aspects of South Beach (Florida) art deco suggested by its interesting wall murals by a local artist. The furniture is made locally from guango trees and highly polished to add to an interesting eating experience.
The staff was very friendly and informative. There are have two sections — seafood and jerk pork and chicken, giving customers a surf and turf variety and experience. The latter is available on demand, while the former is done to order. Therefore, we suggest you call ahead to ensure you get the true epicurean experience we had.
The owner of the property, which opened on December 2, 204, is Al Stanley.
Stanley was not there when we visited; however, we had a detailed conversation with Chef Ainsley Burke.
We asked Chef Burke — who has a great passion for creating great meals — what was the vision for the restaurant. He indicated the team was looking to build a Jamaican international brand.
We viewed one of the customers’ favourite entrées/appetisers, the conch soup, and one of the restaurant’s main dishes, the barbi-stew jerk chicken in their specialty sauce, served with a salad without dressing.
Allshmar, a delightful epicurean experience.
PRICES
Jerk chicken meal $500;
quarter chicken $400
Soup: small $150; large $250
Fish starts at $1,000
Sides: Bammy $200, festival
and fries $100 per serving
ALLSHMAR
Port Morant, St Thomas
(876)880-5682
(876)870-4448
