Tacbar @ Devon House
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Taco Platter — pork sausage, salt & pepper snapper, and jerk chicken with sour cream, beet aioli, and guacamole (Photo: Joseph Wellington)

Serial entrepreneur PJ Wright, along with business partner Carlton Hume, has added yet another innovation to his to-do list and the city has fully embraced it. Barely a month-old Tacbar Jamaica, located at Devon House where Opa once operated, is definitely the flavour of the month. And that’s a good thing since Chef Haleem Card, who’s been charged with the delivery of tacos, nachos and burritos with fillings and toppings of oxtail, jerk chicken and sausage, crispy pork belly, beer battered fish, plus a few vegan options, is determined to ensure that even the most discerning palate finds favour with his offerings.

“Our tacos with a choice of hard or soft shells are filled with either stout braised oxtail, crispy pork belly, pork sausage, jerk chicken, fried chicken, fried snapper, char grilled shrimp, mojo steak or two vegan options: ackee and callaloo with candied plantain and Cajun black beans,” revealed Card.

“Plus,” he continued, “The added fun to our menu is the ability to upgrade your taco fillings into either nachos, a burrito, a quesadilla, a salad or burrito bowl, or gorditas [for an additional price].”

Not in the mood for taco, quesadilla or burrito? No worries, Card has factored you in. “We have a section of our menu offering a fine selection of mouthwatering bites like our half/ full rack of ribs, fried calamari, callaloo and cheese spring rolls, callaloo dip and ceviche both served with chips, fried cauliflower, guacamole and our signature Tacbar Elote,” he added.

To close your meal and satisfy any sweet cravings, there’s Stout chocolate chip bread pudding à la mode and churros.

There’s no definitive children’s menu, but there are children-friendly options available.

The more Thursday Food can inform is the smart use of space! The outside-inside flow, the décor, the banquette seating juxtaposed against cosy two-seaters, the use of straw, wood textured wall and floor treatment. The eatery-cum-lounge can comfortably seat 90 with standing at the bar bistro tables for 30 or so.

Soft or hard taco shells aside, the craft cocktails are an absolute must, served by the charming almost all-female bartenders.


Address: 26 Hope Road,

Kingston 10

Opening Hours: Tuesday to Thursday 11:00 am-11:00 pm

Friday to Sunday 11:00 am-1:00 am

Tele: 876-616-8575

Jamaica Observer Table Talk Food Awards 2015 Chef on the rise winner and executive chef Haleem Card presents the taco platter. (Photo: Joseph Wellington)
Establishing shot (Photo: Joseph Wellington)
The modern, spacious interior of Tacbar (Photo: Joseph Wellington)
Chef de partie Jason Fung adds honey hoisin BBQ sauce to the pork sausage. (Photo: Joseph Wellington)
A variety of offerings from Tacbar includes (column one, from top down) snapper and shrimp ceviche and chips; and Tacbar Red Elote (column two, from top down) cauliflower bites, black bean salad, and quarter jerk chicken with avocado; and (third column) a taco platter. (Photo: Joseph Wellington)
Black Bean SaladCajun black peas, tomatoes, black olives, shredded cabbage & carrots, lettuce, candied plantain, and guacamole with beet aioli (Photo: Joseph Wellington)
Tajin “crunch” is added to the Tacbar Elote. (Photo: Joseph Wellington)
Tacbar Red Elote (Photo: Joseph Wellington)
Tacbar cocktails (from left) Classic Margarita, Sparkling Agua Fresca, and Old Thyme Sumn’. (Photo: Joseph Wellington)
Old Thyme Sumn’Jack Daniel’s, sweet vermouth, thyme syrup, lime juice, garnished with thyme (Photo: Joseph Wellington)
Classic MargaritaTorada Silver Tequila, Mr Boston Triple Sec, lime juice, and garnish with a lime wedge (Photo: Joseph Wellington)
Sparkling Agua FrescaPassion fruit purée, lime juice, Villa Jolanda Coconut Moscato and garnish with rosemary. (Photo: Joseph Wellington)
Tacbar bar manager Sheldon Spencer adds Villa Jolanda Coconut Moscato to the sparkling agua fresca. (Photo: Joseph Wellington)
Snapper and shrimp ceviche and chips (Photo: Joseph Wellington)
Cauliflower BitesBite-size pieces of cauliflower fried until crispy. (Photo: Joseph Wellington)
Full NachosFried tortilla chips, sweet corn, tomato salsa, cheese sauce, jalapeño, and olives topped with cheddar cheese and a dollop of sour cream (Photo: Joseph Wellington)
Tomato salsa is added to the order of full nachos. (Photo: Joseph Wellington)
Lunch specialQuarter jerk chicken with avocado and lime wedges (Photo: Joseph Wellington)

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