Hole in the Wall Reviewed January / February 2009
Hole in the Wall is located downtown Providenciales on Old Airport Road
You won’t find any foie gras, demi-glace, confit or over-the-top towers of cuisine here... what you will find is Manish Water, Curried Goat, Oxtail and what is rumored to be, “simply the best jerk chicken on island”.
You’ll know you’re in the right place as soon as you hear the boisterous revelry stemming from the bar – a popular watering ‘hole’ for locals and enterprising tourists hankering for an authentic and genuine taste of local character and Jamaican/island fare.
Fish Fingers & Fries goes well with a Red Stripe
We thought it only appropriate to recruit a couple of our own ‘tourists’ for this dining encounter, anticipating their bona-fide observations and commentary, in addition to our own broad familiarity with this and many other friendly, local eating establishments. We were most pleased to discover that this was not their first ‘Hole in the Wall’ experience - in fact, all the way from San Diego California, they have been habitual visitors to Provo for the past 10 years, eager to explore beyond the realms of Grace Bay for a taste of local flavour.
Inconspicuously located on the Old Airport Road, Hole in the Wall has been a popular haunt for food and drink for over 8 years. Relax on the roomy outdoor covered deck taking in the neighbourhood character and the indigenous island sounds; or chill indoors in the A/C at the always lively and animated bar or in the casual and welcoming dining room.
Jerked Chicken and Potato Salad
Friday... the end of a long and grueling workweek - the spirited bar noticeably upbeat with all its regulars keen to relax and unwind. I guess that must be the reason why Manish Water is served on Fridays - a little bit of a ‘pick me up’ so to speak! Manish Water is famed and venerated in Jamaica - rumored to increase virility in men it is A.K.A. Jamaican Viagra! Need I say more? Made with the head of the goat and the tripe, this was more like a stew, definitely not watery at all. A thick, hearty full-bodied broth was slowly simmered with potatoes, spices and dumplings - rich and undeniably aromatic with a perceptible ‘kick’... pardon the pun! I felt compelled to tip off our visiting companions as to the actual ingredients prior to their indulging, their steaming bowls already wafting incredible aromas to their nostrils... they listened intently, shrugged and without hesitation, seized their spoon and ate with gusto! Oh, and my favourite dining companion couldn’t resist expressing her commentary... “It has a ‘heady’ flavour!”
Simply the Best Jamaican/Island Cuisine
Lobster Salad was a ‘board’ special - a very generous helping of minced lobster, tender and sweet combined with crunchy peppers on a bed of lettuce with sliced tomatoes and a squeeze of lime and served with crackers on the side.
Long, slow simmering makes many of these island favourites so tender and moist they simply fall off the bones, with the Curried Goat being no exception. Lots of meat with great curry flavours, this diner compared it to the tenderness of an Osso Bucco. Oxtail is a common local dish, savoury and brimming with deep concentrated beef flavours that can only be brought about by those hours and hours of T.L.C. This Friday’s Fried Fish was a very thick and substantial Grouper steak, lightly battered and deep-fried - the flesh inside completely tender and moist.
Barbecue Ribs with Roti and Salad
Touting their ‘jerk’ as “simply the best” we enthusiastically agreed to put theirs to the test. While the Jamaican origins of ‘jerk’ are often a topic of ‘hot’ debate, further complicated by the difference of opinion as to the authentic preparation techniques and ingredients, generally speaking, jerk seasoning is a generous combination of spices; typically but not restricted to allspice, scotch bonnet peppers and thyme that permeate deep into the meat and collectively pack a fiery punch. While Hole in the Wall did not divulge their secret recipe to me, their Jerk Chicken and Jerk Pork was without a doubt a force to be reckoned with... and much to my palates delight, I discovered it was great reckoned with a bottle of ice-cold Jamaican Red Stripe! The perfect libation to neutralize the incredible yet edible heat of the jerk. The Jerk Chicken simply fell off the bones, very moist and full, zesty flavour - quite palatable just as it is, or plunged in the fiery dipping sauce for that extra surge of heat. The Jerk Pork was equally comparable to the chicken - moist and jam-packed with that inimitable spice combination that I unreservedly submerged into the dipping sauce, holding it under with my fork to allow the powerful spices in the sauce to inundate and saturate the meat.
Hole in the Wall is open Seven Days until late
Your choice of two of several sides come with the full meal; beginning with Friday’s pickings of basic white rice, a tasty and appetizing fried rice and the official, traditional island side of peas ‘n’ rice; plus, a choice of - Caesar salad, potato salad, lettuce and tomato or sweet carrots. Having already tried many of the salad items, I opted for the sweet carrots - for the oxtail and jerk meats, the sweetness offered a very pleasant respite from the heat.
You may also want to give the Ginger Beer a try - a non-alcoholic Jamaican favourite, this refreshing and revitalizing beverage will fire up your taste buds with its pleasing yet pungent sharp ginger flavors - again, a great ‘go together’ with the meat’s spicy seasonings.
Other local and Jamaican specialties may include BBQ Ribs, Steamed Conch, Steamed Fish and Steamed Pork Chops, BBQ Chicken, Brown Stewfish, Curried Chicken and Cowfoot and Beans - just to name a few. Check their menu page 60 in the Where When How 2009 Dining Guide to see what day of the week suits your fancy. The portions are generous and several dishes are offered in smaller portion sizes; the service is quick and friendly.
Loosen up, slow down and chill out where the locals do - open daily for breakfast, lunch and dinner. A true ‘island’ breakfast menu also features the addition of a few weekend special items offered Saturdays and Sundays; with a variety of lunch and dinner menu items and sides offered on a daily basis - and don’t forget to check out the ‘board’ by the bar for additional specials. Experience the ‘Real McCoy’ for yourself - genuine island cuisine offered up with a large side of warm and affable island character.
Care was taken to ensure correctness of information at press time. Information is subject to change without notice. Ad Vantage Ltd. accepts no responsibility for such alterations or for typographical errors or omissions. Entire contents of this page may not be reproduced in any manner without written permission of Ad Vantage Ltd. © January / February 2009 Where When How - Turks & Caicos Islands.
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