Horse Eye Jack’s Reviewed May / June 2008
Horse Eye Jack’s is on the Beach in Blue Hills
This is the stuff Caribbean daydreams and Corona commercials are made of... smack dab on one of Provo’s most natural and unsullied beaches, beautiful palapas partially cover a series of immense, spacious decks that spill out onto the sand dunes open to the warm Caribbean sun by day, and a blanket of stars at night where the waves lap the shore just a few steps away.
Chill-out, loosen-up, kick back and relax... wearing shorts? No problem. Tank tops? No problem. No shoes? No problem! You simply can’t get much closer to the beach than this – picturesque and far from the madding crowd, on Blue Hills Beach you likely won’t find any structure over two stories tall.
A Combo Jerk Platter is a sample of it all!
At Horse Eye Jack’s, authentic Caribbean cuisine is their specialty, featuring fresh local fish and lobster (in season). Belly-on-up to the bar, always a popular watering-hole under the largest palapa. The bar top is quite unique, with spiral pieces of conch shells and beach glass embedded into the laminate surface. The menu will appeal to everyone’s tastes, casual and inviting just like the carefree, laid-back island atmosphere. Everything from soups and salads (there’s even a lobster bisque) to burgers, sandwiches and wraps, an Island Corner of jerk specialties, a variety of kabobs and a bar menu are all served on attractive hand-painted dinnerware in terra cotta and indigo blue.
Our server, Amy had a good-humoured and easy-going personality, happy to offer suggestions. My husband took her up on her recommendation of the evening soup special, Chicken Noodle Soup. Oh, I know what you’re thinking – ’cause we were too... how exciting can chicken noodle soup be? But Amy was quick to point out; this was definitely NOT your standard chicken noodle soup. It packed a very palatable ‘punch’ with its spicy kick and was loaded with chunks of potato, carrots and corn, and of course, chicken and noodles.
Caicos Lobster Tails with Drawn Butter
While plantain appears to resemble an extra-large, overripe banana to the untrained eye, it is actually a close relative and a staple in the Caribbean, prepared in a variety of ways in all stages of ripeness from green, to yellow to black. To make plantain chips, the unripe fruit is peeled and sliced crosswise, then deep-fried for a delicious and addictive appetizer. We also ordered a side of onion rings as an around-the-table starter. The batter was crispy and stayed with the ring of onion without sliding out part way through. Great garlic flavours were abundant in the Caesar Salad – odoriferous and tangy this Caesar had all the attributes of the classic salad with real shredded Parmesan cheese, a rich and creamy mouth-watering dressing, tomato wedges and two kinds of croutons – one being a crunchy and delicious pumpernickel.
Chef Kirk Scott hails from Jamaica so you know the ‘jerk’ here is going to be genuine. The Jumbo Jerk Combo is enough for two... “the whole nine yards” with jerk chicken, pork and shrimp. It also comes with several sides; the traditional island favourite of peas and rice, coleslaw, potato salad and a house salad. The meats are marinated and then grilled to perfection and served with a side of that infamous jerk sauce for dipping. Chef Scott let me in on one of his jerk secrets, it’s the Red Stripe beer in the marinade that keeps it moist and he claims it’s the combination of flavours from the charcoal and the Red Stripe... “Bam! ... that’s the bam!” The jerk heat lingered throughout the meal and was in a word, fabulous! The heat factor is up to you as Chef Scott is always happy to oblige to “top it up”.
Local Fresh Fish and Chips Special
My husband opted for one of the combo kabobs – chicken, shrimp and vegetable kabobs with red and green peppers and onions. Again, another real winner with the zippy jerk spices that permeated and saturated everything with intense and tantalizing flavours. Oxtail is another revered local island dish — made from the tails of beef cows it is slowly simmered or braised in a rich and tasty sauce until the meat simply falls off the bones. Chef Scott’s lived up to all our great expectations as the sweet and tender oxtail meat simply melted in your mouth.
For some unexplainable reason, whenever I find myself at a beachside dining establishment I have an unexplainable hankering for an ice-cold beer and food I can eat with my fingers... in particular, fish and chips. Two fillets of local grouper were dunked in a savoury batter and deep-fried to delectable golden perfection, flaky and flavoursome. The ‘chips’ arrived on my plate log-cabin style with jackets and had a wonderful flavour compliments of the skins, while my side of creamy coleslaw had the added surprise of plump and sweet raisins – an appealing and enjoyable twist.
Dessert - Horse Eye Jack’s Key Lime Pie
The Chef himself came by to offer up desserts — key lime pie, homemade New York style cheesecake, chocolate cake and ice cream with raspberry sauce... all decadent, all delicious! We also indulged in a liquid-dessert called ‘macaroons’, Galliano, Crème de Cacao, and coconut rum topped with espresso and whipped cream and served in a sugar-rimmed glass.
Chef Scott has had no misgivings since trading in his traditional long chef pants and shoes for shorts and sandals on the beach... he enjoys coming out to greet his guests and encourages them to try something new. After all he claims, “Your wish is our command, you’re in paradise!” On Saturday afternoons, he says “they all come” as the aromatic smoke from the grill, redolent with the scents of marinated meat and fish permeates the air of Blue Hills.
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