Humongous helpings and leviathan libations left no doubt in my mind that 'size does matter' at Jimmy's Dive Bar. The 'revolution' now complete, the only evidence that remains of the former Barefoot Café is the surfboard, but even that has gone through its own revivification, now boldly recognizable and ablaze in 'diver's' red. Owners Jimmy and Darlene know all about size - hailing from the BIG Apple they have created a massive menu featuring liberal helpings of local fare, profuse platefuls of pub grub and soul-soothing servings of American comfort foods. The man behind the menu is Jimmy himself, credited with creating many of the dishes and recipes.
The indoor bar/dining area spills out onto the outdoor courtyard creating a comfortable and casual atmosphere where breakfast, lunch and dinner is served 7 days a week. The décor is now a combination of dive paraphernalia and retro wall art creating surroundings that Jimmy anticipates will feel like "a worn in comfortable pair of jeans". A great music mix played throughout the evening . classics like The Rolling Stones, Tom Petty - and even some Johnny Cash amplified by a constant infusion of reggae, while large, flat screen TV's entertain sports fanatics. Our server, Pauline donned a big smile, very friendly and attentive.
Our induction began with libations . an entire menu page is devoted to drinks . a great selection of vino and beer including our very own Turks Head, pitchers of Margaritas, fruit smoothies and some potentially perilous potations, including Jimmy's infamous signature drink, The Sharkbite. Furnished in a fishbowl it is a gallon of gluttony; a 128 oz questionable concoction featuring vodka and Blue Curacao served a la shark where upon presentation, a foot-long shark filled with grenadine is plunged into the depths of the drink! The shark is yours to keep - a take-home souvenir of a drink experience you're not likely to have any recollection of - and probably the real reason for the trademark dive flags that adorn the walls at Jimmy's. They bring a whole new meaning to the significance behind the flag, 'Diver Down!' We courageously imbibed in a 'scaled down' swig of the potent concoction, powerful indeed! I, of the more faint-of-heart, needed to remain conscious to write the review - so I opted for the Mojito, and the liberty to add another notch to my quest of finding the best Mojito on Provo! Jimmy did not disappoint - very refreshingly large with just the right amount of tangy lime and lots of mint - and only $4 on Monday's.
Beginning with 'Beginnings', the appetizer portions were all substantial in size and taste. The Maryland-style lump crab cake was made the traditional 'Maryland' way with sweet flavours, crispy outside and moist inside, mouth-watering and served with a side of sauce. My husband opted for the calamari and applauded the meaty, tender morsels of squid perfectly complemented with a zesty, marinara sauce. Another deep-fried delight, conch fritters were spicy and scrumptious. When my dining companion's Quesadilla appetizer arrived there was enough to go around the table - chock-full of your choice of pork, chicken or conch and brimming with cheese, these oversize wedges came with salsa and sour cream. We barely scratched the 'Beginnings' surface that go on to include conch and chicken fingers, shrimp tempura, grouper nuggets, peel & eat shrimp, spinach artichoke dip plus two soups, New England clam chowder and chilled gazpacho. Salads include the always popular Caesar, Blue Salad, Cucumber and Dill and a Chef Salad - this is not the boring lettuce and tomato variety - but a strapping salad of chicken, ham, cheese, egg, peppers, cucumber and tomato. One of our party opted for the Island Nachos - an appetizer on the menu, she requested it as her main course. When the colossal plate arrived she questioned Pauline, "Did you make it bigger because it was my main?" Pauline's response was a resolute, "NO! That's the regular size!" Smothered - and I mean smothered in the works - cheddar, salsa, sour cream, jalapeno, black beans and chicken, she eloquently worked away at this Mexican masterpiece for quite some time - while pleased with her execution of the dish she succumbed to the fact that she just could not put away another bite, when someone wisecracked, "It doesn't even look like you had anything!"
After previously seeing the 'Fuhgeddabodit Burger' (Providenciales Dining Guide page 82) my fate was sealed. I unbuckled my belt one notch and waited patiently. Jimmy poetically describes it as "ungodly amounts of ground beef", ten ounces to be specific, stacked with bacon, onions, tomatoes lettuce and cheese with a whopping side of fries. You only live once! I became the dining entertainment of sorts - my friends (and this night I use the term loosely) dying to watch me unlock my jaw and see if my aperture was large enough to accommodate the behemoth burger - even going so far as to ask for a photo-op. Fuhgeddabodit! Some things just have to be kept sacred. I must admit that I take burgers seriously, and this burger was seriously the best I have eaten yet! Curious as to what would inspire one to create a formidable burger of such great magnitude, Jimmy explained that it was to satisfy a hankering for some serious red meat while fishing in Northern Canada. A photo of the original inspiration hangs in the restaurant, garnishing the wall.
Jimmy was not kidding about serious red meat - New York Sirloin, Filet Mignon and Rib Eye come in 16 oz portions; or for the hungrier appetite, a 24 oz Porterhouse for one or a 48 oz for two! For the more demure, there's a 12 oz Steak Frits Au Poivre, and from the BBQ, choose St. Louis Style Ribs, Chicken 'n Ribs or Pulled Pork as a platter, or on a sandwich. With a choice of 2 sides, the pork simply melted in your mouth - tender with a tangy, sweet BBQ flavour - you already know the size! When my companion's Beef Fajitas arrived with what she claimed were "the biggest tortillas I've ever seen" it was my turn to turn my attention to her aperture! Sizzling and hot, the beef was very tender, served with an abundant reserve of cheese, salsa and sour cream. The fish is fresh - the pan-seared Grouper was delicate and flaky with a kick, compliments of the Creole spices, with Snapper and Mahi Mahi also on the menu. A virtual stockpile of sandwiches includes a to-die-for "really cheesy" Philly Cheese with sautéed green peppers and onions, and a Jerk Island Wrap that they can't make enough of. Cincinnati 3 Way - that's one I simply HAD to look up - Beef Chili with cheese and onions served on pasta, just one of several pastas that also include a Seafood Linguini with shrimp, conch and grouper.
Following that feeding frenzy, there was room for coffee only - and according to Jimmy, "You can sleep when you're dead!" It would be preposterous to even consider that the Cappuccino would arrive in a regular size cup - fee-fi-fo-fum!
About the only thing that isn't massive at Jimmy's is the bill - he emphasises, "I am trying to keep our prices reasonable, and I do feel we give our customer the best quality food at the best prices on the island." While there is no dress code at Jimmy's, I strongly suggest loose, comfortable - and adjustable - clothing!
Review by Mandy Rostance-Wolf
Reprinted from "Where When How - Turks & Caicos Islands"
March/April 2008
