Boca magazine March 2022

Page 134

REVIEW

E AT & D R I N K

Bamboo Fire Café 149 N.E. Fourth Ave., Delray Beach; 561/749-0973

A Above, tostones and jerk chicken; top right, snapper in Guyanese sauce

IF YOU GO PARKING: Street parking HOURS (may vary, confirm before you go): Mon.-Tues., closed Wed.-Thurs., 6-10:30 p.m. Fri., 6-11 p.m. Sat., 5:30-11:30 p.m. Sun., 2-8:30 p.m. PRICES: $12-$20+ WEBSITE: facebook.com/

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mix of reggae and reggaeton music welcomes us, setting the mood for an evening that transports us to the Caribbean with bright island aromas and flavors. The Jacobs family has owned and run the restaurant that sits off buzzy Atlantic Ave for 13 years. Originally from Guyana, the South American country that borders Venezuela, Donald and Beverly joyously share their Latin and Caribbean culture through their food. Working the front and back of the house alongside their daughter Lauren, who’s affectionately called Smiley, the family ensures that everyone who sits down feels at home. To kick off the evening, we chose to sip on Banks ($6), the beer of Barbados created by a Guyanese entrepreneur. The beer selection here is strong, with brews from around the Caribbean, South America and Europe. There is also a limited wine list, a selection of Caribbean sodas and house-made lemonade.

For starters we indulged in crisp Tostones ($7) that had been pounded nearly paper-thin and accompanied with a simple but satisfying buttery garlic sauce. Next up were the Plantain Fries ($7), which are made from the same green plantain as the tostones but were sliced into pieces, deep-fried and plated with a side of spicy aioli. Lauren praised the Jerk Meatballs ($9), so I was excited to try them, and they didn’t disappoint—what they lack in size they make up for in a powerful punch of flavor. For entrees, we settled on the Curry Pork ($16), Jerk Chicken ($15) and Red Snapper ($26). The menu also features Caribbean classics like oxtail, conch and shrimp, each with a variety of preparations. The family also accommodates for dietary restrictions and preferences with gluten-free and vegetarian dishes. Lauren also drolly asked if we wanted our dishes seasoned with

American spice or non-American spice, explaining that American spice has a kick without a burn for those who aren’t accustomed to eating truly spicy foods. We chose American spice and were able to enjoy the heat without being uncomfortable. Plus the dishes we ordered were hearty, shareable portions, so we relished in a family-style meal. Main dishes are served with a choice of rice, vegetables or sweet plantains. The maduros, or fried sweet plantains, could easily replace dessert with their sweet, slight syrupy flavor, but were a nice contrast to the fiery dishes. Speaking of dessert, save room for it. The Rum Cake ($8) resembled a white fluffy cloud, completely enveloped in whipped cream. It may have been the potent cake bites, but the warm ambiance, reggae tunes and palm tree landscapes framing the Guyanese flag transported us to a tropical paradise that evening.

AARON BRISTOL

Written by CHRISTIE GALEANO-DEMOTT

March 2022

2/2/22 3:19 PM