With over 100 years of combined experience cooking in the finest restaurants and cruise ships and many other venues, our chefs Angela, Zehra and Elvis are excited to present their vision to all our guests. Our caring and committed staff will ensure you have a fantastic experience with us. This is your new go to spot in Bergen County.
Our restaurant is available for private events: parties, business lunches, dinners and more. We would love to discuss how to be a part of your next event.
Our meats are of the highest quality and Halal certified. We clean our chicken, oxtail and fish thoroughly before cooking. Our meats are seasoned and marinated for days before cooking which is the reason for the flavor we pack in to every bite. You will be satisfied with our process and are welcome to see it happening before your eyes.
Angela and Elvis are from Montego Bay, which is the capital of Saint James Parish on Jamaica’s north coast, it is a major cruise ship port with numerous beach resorts and golf courses outside its commercial core. Popular beaches include Doctor’s Cave Beach and Walter Fletcher Beach, home to an amusement park. There’s also snorkelling and diving at coral reefs in the protected waters of Montego Bay Marine Park.
Montego Bay is the capital of the Parish of St. James and the second city in Jamaica. When Columbus sailed into the area in May 1494, he was the first European visitor.
He made friends with some of the local Tainos, who called the Bay ” El Golfo the Buen Tiempo”.The Spanish began to settle in Montego Bay after 1510 in the area of the Fort and they called the Bay “Bahia de Mantega” because of the large quantities of pigs’ lard they exported to their colonies in South America and the West Indies. With the British occupation of Jamaica in 1655, St. James was among the second group of Parishes founded in 1671. Montego Bay was a small town for the first part of the 18th century, and up until 1788 was exempt of taxes, but this soon changed.
Some time after 1720 a Captain Jonathan Barnett sub-divided a portion of his sugar cane fields and created Charles Town, with Charles Square now called Sam Sharpe Square, and Barnett Town. This resulted in the rapid expansion of the town and its commercial waterfront, as during this time most trade and communication was by sea.
Fort Montego, which is about half a mile from Montego Bay, was built on a small bluff overlooking what was then Meager Bay, and River Bay (both these bays have now been filled in for highway and town expansion). The Fort was one of many built along the coast to protect the major shipping ports of Jamaica from invasion by French and Spanish forces and pirates that roamed around the Caribbean Sea. In 1752 the Fort was reported to be in very poor condition, and historian Edward Long reported that in 1760 one of the guns exploded killing the gunner while the Fort was celebrating the British capture of Havana. In 1779 the Fort underwent extensive renovations and the platform, paving, parapet wall and the powder magazine with its buttresses were built.
Today you still can find fortresses, Great Houses and other remnants of the colonial days.
History of Jamaican Cuisine
Jamaica is one of the most beautiful places in the world, and that has made it a famous global tourist destination, but there’s more to it than that. Jamaica also has one of the most diverse food cultures on the planet: making it a culinary wonderland. Let’s take a look at the places that Jamaica draws its culinary traditions from, and what they’ve contributed to Jamaican cuisine.
Many of the ingredients popular in Jamaican food were originally cultivated by the island’s native inhabitants. These include, most notably, scotch bonnet pepper, sweet potatoes and cassava root.
Jamaica was initially colonized and brutally subjugated by the Spanish in the 16th century. Spanish settlers brought traditionally Jewish dishes like escoveitched fish. British colonial rule of the island in the 17th century introduced various pastries and baked goods as well as sugar production, which was eventually how Jamaica became so well known for its rum.
British Colonization brought the trans-Atlantic slave trade, and with it came West African cuisine. This includes classics like jerk sauce, which traces its roots to West African jerk pork. It’s also the source of the famous ackee fruit, which is a part of Jamaica’s national dish, Ackee and Saltfish. Another important African contribution was callaloo, which is a steamed mixture of shredded greens like spinach or Amaranth that can be personalized with a huge variety of other flavors.
At the height of the British empire in the 19th century, a large number of Hakka people from China were brought to Jamaica as laborers. Though the number of Chinese-descended Jamaicans on the island is now significantly lower due to ethnic violence in the 1970's that caused people to flee, we can still see their culinary influence in modern Jamaican favorites like Jerk Chow Mein, Cha Chi Kai, and the huge role that rice plays in Jamaican food.
Thousands of indentured workers were brought to Jamaica in the 19th century by their British colonial overlords. Indian flavors really work to tie everything together for Jamaican cuisine by introducing a love of strong and well-treated spices to the Jamaican palate. The result is a host of unique and delicious Caribbean curry dishes that use traditional Asian recipes combined with a variety of clever island flavors like, for example, coconut milk.
Indian migrants are also responsible for the popularity of roti, the delicious flatbread that you’ll find wrapped around all kinds of other Jamaican goodies!
Jamaican food, essentially, is a kaleidoscope of delicious flavors that met to become something new and amazing. If you’ve never immersed yourself in the wonders of Jamaican food, take a look and try our Jamaican dishes today!
Gyros are believed to have originated in Greece. They are very similar to the döner kebabs of Turkey and shawarma of the Middle East, which are slices of meat, rather than a minced loaf.
1971 – Food historians generally agree the name “gyro” and the current sandwich are both recent inventions that originated in New York. According to the New York Times newsaper, modern gyros were very popular in the city during the early 1970s:
“A sandwich that is said to have originated 2,000 years ago is capturing the attention of Manhattan’s quick eaters. The sandwich, a Greek gyro, pronounce “year-oh” is a lamb, tomato and onion concoction nestled in a fold of a soft bread called pita. More than 30 Greek snack stores selling the gyro have opened in Manhattan in the last year, according to the proprieter’s estimates. In a heavily trafficked areas such as Times Square, three stores have opened in the last two months.
Why has the Greek Gryo gained a prominent place in the fast food race? Store owners, patrons and native Greeks agree that the two major reasons are that the gyro is “different” and “delicious . . . The increase in the snack’s popularity may be related to the large number of Americans who visit Greece and sample the local cuisine . . . The term gyro denotes a ring or circle and refers to the rotation of the meat as it is cooked. Greek historians attribute the origin of the dish to soldiers from the army of Alexander the great, who skewered their meat on long knives and cooked it by repeated turning over an open fire. Modern gyros are cooked on an electric rotisserie and are sold for prices ranging from 85 cents to $1. . . A Young Greek couple enjoying a gyro or “doner kebab” at the new Plaza de Athena on Broadway at 45th Street said they thought the food was “close to what it’s like in Athens.”
– The Gyro, a Greek Sandwich, Selling Like Hot Dogs, New York Times, September 4, 1971.
The ingredients of a American-Greek Gyro are: A proper gyro is made with meat cut off a big cylinder or now produced already sliced well-seasoned lamb or beef and combined. This meat is cooked on a slowly rotating vertical spit or gyro, implying the circular spinning motion of a gyroscope or grilled. The sandwich maker slices off strips of the warm meat when the sandwich is ordered, heats pita bread on a griddle or grill, and then serves the meat on the bread, topped with the tzatziki sauce which is usually garnished with lettuce and tomato.
The best way to experience the gyro or Yeeros is to come in and taste it for yourself today. We are sure that you will love it. We make all of our gyro's fresh every day. Choose from the lamb & beef combo or the vegetarian falafel or chicken kebab and now even our jerk chicken kebab gyro. All of our gyros are served with or on toasted pita bread with your choice of romaine lettuce, cucumbers, tomatoes or red onions. You're going to love them!