The Post-Millennium Chain Restaurants of Middlesex County New Jersey: Bahama Breeze
The shtick: The Caribbean comes to the suburbs, one pineapple coconut martini at a time.
The signatures: Indiscriminate usage of descriptors Island, Creole, Cuban, and Jamaican, and an unusually long list of appetizers and snacks, i.e. “Caribbean inspired tapas.”
The new Bloomin’ Onion: Truffled yuca fries with guava ketchup.
The suburbs can soften you, or at least tame rough edges. Normally, I disapprove of children at bars or hour-long waits to be seated, yet concessions must be made for novel experiences. Bahama Breeze, the Darden brand that no one knows about—there are only 30 locations nationwide—is special in its scarceness.
So, I got to know the eight-year-old (he could’ve been a mature four or a shrunken 12–I can’t tell children’s ages) who wanted to compare iPhones and show me his Facebook friends while sitting at the bar with his parents. Even though the restaurant had only been open a few weeks, the family were old pros. The father who struck me as a contractor, a foreman, old enough to now delegate manual labor, was not one to waste words, but the mother was a talker and was quick to explain which drinks were stronger and which were pretty but weak (The Bahamarita).
I unwittingly picked the most expensive cocktail (chosen because it seemed the least fruity/sweet, likely to use premade mix) a Caipirinha , but don’t worry, it was only $8.69. 20-ounce house beer is only $4.29 by comparison (I am still reeling over the $6.25 Sam Adams at the Red Lobster across the highway). It’s not all blenders and Captain Morgan’s either–Gosling Black Seal Rum and Pussers’s Dark Rum also make their way into a Dark and Stormy and Painkiller, though the latter may be controversial with New Yorkers since the Lower East Side bar, Painkiller, was strong-armed into changing its name. by Pusser’s
The decor was also more tasteful than I had expected, at least in comparison to the other nearby tropical-themed restaurant, Cheeseburger in Paradise, on the other side of Route 1, similar to how I imagine a Caribbean resort to look ( I have never been to the Caribbean, but I am thinking more Hyatt than Sandals—I still haven’t encountered a Four Seasons/Ritz-Carlton-type chain restaurant, though I would like to). Less Hawaiian shirts, neon pinks and turquoises, and rampant wicker, and more warm chocolate tones, restrained thatching, and dark wood. Though not mahogany, which I’d never given any thought to until the day an entertainment reporter called when I was working at the New York Post library to ask, “Is mahogany an upscale wood?”
One of the most unusual things, which isn’t odd on the surface, is their rampant use of pork. Outside of bacon, breakfast sausages and the limited-edition McRib, pork just isn’t commonly used by chain restaurants, though that’s changing. 2011 saw a 7% in pork mentioned on menus. Now, I’d like chains to tackle my other beef: reluctance to serve bone-in chicken.
It’s in the chorizo sliders (loose Mexican-style sausage formed into square, springy patties, by the way, not the hard-cured Spanish type, which one might assume considering the inclusion of Spanish cheese) with Manchego.
As well as the sweet plantains topped with scoops of pulled pork and a smoky, also-sweet (sweet and salty are the dominating flavors) guava barbecue sauce.
Anything could’ve been breaded into these fritters—who knows conch from any other shellfish when it’s heavily battered and fried and dipped in a creamy sauce? At least they were striving for regional authenticity.
Unlike that old Jamaican favorite, pasta with cream sauce, a.k.a. Calypso shrimp linguine. That’s the trouble with entrees. It’s easier to play with empanadas, flatbreads, sliders, dips, and wings. Main dishes rely on staid sides, in this case rice, garlic mashed potatoes or cinnamon mashed sweet potatoes, and pasta. I just ate an appetizer as a main instead.
Your server might spend an inordinate amount of time with your leftovers and you may see them fussing around with the aluminum containers at their station. But you will be more forgiving when you see that they’ve drawn a picture and thoughtfully dated the creation. Or not.
Bahama Breeze * 520 Woodbridge Center Dr., Woodbridge, NJ