Fulfil your tasty desires at Phoenix Lounge

WHETHER FOR lunch, dinner, or just to satisfy your cravings for some delicious seafood dishes, Phoenix Lounge is the spot to fulfill your tasty desires.

Rising from the ashes in flames of flavour, Phoenix Lounge was transformed from So-So Seafood Grill and More into a foodie’s haven overloaded with unforgettable tastes.

After a fire caused it to close its doors for two months, the lounge is back on its feet and committed to delivering top-notch dishes with great customer service.

Since its official opening in 2001, Phoenix Lounge has easily become the place for friendly chatter over drinks and all things seafood. It has maintained its loyal customers while attracting other seafood lovers who appreciate the outdoors and the sweet aroma of well-seasoned seafoods.

Visiting the chill spot located on Chelsea Avenue in St Andrew, Food was welcomed with open arms as mixologist Carl James and head chef Robert Taylor were prepared to dish out some of their most savoury and finger-licking flavours.

First up was Taylor’s master touch at a

wide array of seafood entrees. Serving up the sweet and spicy shrimp, Taylor was on the right track, but nothing could come close to his coconut curry fish with bammy that took taste buds to new gastronomic heights.

“People indulge in a variety of our dishes, but the fish always does well. Whether roasted, steamed or curried, our fish is always a customer’s favourite,” managing director Michael Forrest told Food.

To top off the evening, James showed off his skill in shaking up some fantastic libations, preparing three Campari-inspired cocktails. His Sweet Talk, which promised nothing but sweetness, went down smoothly. Its mix of Skyy Vodka and a pint of sweet soda instantly made it favourite for women. On to something a little stronger, James poured out a Phoenix Fire and challenged Forrest to take a gulp of the Campari and Appleton Signature Blend mix. Sparking a flame, James whipped up a special Blue Passion made from the classic Wray and Nephew White Overproof Rum.

“The Campari brand has taken off like a gunshot. Even the women indulge in a little Campari. A highly requested drink is Campari with ginger wine. Campari helps make Phoenix Lounge great,” Forrest said.

Now, it’s time for you to get a taste of the Phoenix experience, but just in case you’re ready now to indulge, here are two recipes you can try.

Sweet Talk

1.5oz Skyy Vodka 1oz Peach Schnapps Sweet and sour mix Ting Method: Add all ingredients in shaker and stir over ice.

Phoenix Fire

1.5oz Campari 1oz Stone’s Ginger Wine 1/2oz Appleton Signature Blend with ginger

Method: Pour ingredients over ice.

LIONEL ROOKWOOD/PHOTOGRAPHER Seafood overload! Garlic conch with steamed vegetables and baked potatoes.

Carl James creates ‘Sweet Talk’ and tops it off with a cherry.

Mixologist Carl James creating a masterpiece.

A delicious meal that satisfies your taste buds and tummy – peppered shrimp with rice and peas and steam vegetables.

LIONEL ROOKWOOD/PHOTOGRAPHER A customer favourite – coconut curry escoveitch fish served with steamed bammy.

Michael Forrest, managing director of Phoenix Lounge, takes a sip of the Phoenix Fire. Strong but delicious.

The Phoenix Fire would not be tasty without their Appleton Signature Blend.

From left: Sophia Heath, Shanna Taylor and Jullian Allen – the women behind the excellent customer service you receive at So-So Seafood.

Mixologist Carl James special, Blue Passion, is just enough spirit to put you in a good mood.

Head chef of Phoenix Lounge Robert Taylor hard at work, creating tasty dishes.