Hot off the presses we left our cocoon of a resort and drove about 15
minutes to the north shore and the area of Blue Hills where DA CONCH SHACK
rules.
Upon arrival we were greeted by warm smiles and a "have a seat where you
like" at the tables set up in an open area on the beach between two small shacks
(really houses), one is the kitchen, the other the Rum Bar where 14 different
types of aged and prime rums are offered--don't miss the awesome Guatemalan
Zacapa; it's he smoothest ever.
We met the manager Karel Rodney, who hails from Jamaica, but makes this
home and has brought some of his island spice over as well. There's Jerk Chicken
and Sam had the Jerk Chicken Tacos which he said burst with flavor.
Will & I started with the Infamous Rum Punch and I new I had to have
another, but beware-they are potent and oh so pretty with layered colors of
yellow, black and orange. They also have something called a Conch Knocker Shot
which has to be on the list for our next visit!
Will had the Conch Salad to start which is a simple ceviche that always
packs a punch and here it was declared the best. I had the Cracked Conch which
is lightly battered ands and fried and served with a Russian dressing of sorts
which is even better if you add the Peppajay Hot Sauce made locally with scotch
bonnet pepper and guava.
I learned from the menu as well that the conch is over 600 million years
old and one of the highest viable proteins found in nature (37grams in the salad
alone).
Other tidbits learned from the menu include the fact that natives think the
pistol gives them virility, and they are also high in Omega-3.
For his main course, Will had the CONCH Combo with more cracked Conch, the
best conch fritters we had all week and two sides (all entrees come with 2
sides, so this is a big meal!). We both chose the rice and peas and the Johnny
Fries, which are French fries seasoned awesomely with local salt and smothered
with a black bean and local pepper gravy. This was the icing on the cake for us,
although Samuel insisted on having his without the gravy :-((
My main was the Cracked Lobster which they said, like the, conch, is fished
locally (you will recall this is the third day of Lobster season, and thusly my
fourth meal including these succulent treats). The two tails were just lightly
battered and fried to perfection; the best lobster so far.
The secret to this little hideaway is the great food, the superb beachfront
atmosphere, the excellent friendly service and the fact that it's a nice change
from the many fine dining spots we tend to hit. Da Conch Shack is only 15
minutes from our secluded resort or about the same or perhaps 20 minutes from
the main Grace Bay resorts. On Wednesday evenings there is live music if you
want to party as well.
After we were satiated beyond belief, we looked at the vendors on the beach
and purchased some gorgeous conch shells as well as t-shirts and hot sauce...so
if you are lucky you will hear me play the shell on your next visit to our home,
and maybe I'll even use the hot sauce so you can have a taste of the Turks &
Caicos, which is something we will always cherish.
