5 minute read
Daddy Joe’s: ‘Come as guests, leave as family’
By Nikia Wells Photographs courtesy of Shawn Hanna Photography and Paulterra Johnson
Tiffany Johnson-Thompson Tiffany Johnson-Thompson
When Tiffany Johnson-Thompson first visited Eleuthera as a teenager with her father, Joseph Johnson, she was eager to escape the calming waters, relaxed vibe and easy-going nature of the island. While she instantly loved the genuinely warm, welcoming and hospitable spirit of her fellow Bahamians, she yearned to return to her fast-paced life in New Providence, complete with all of its amenities. But, in 2008, after cultivating an impressive career in finance, she returned to Eleuthera to manage Daddy’s Joe’s Restaurant & Bar, which was aptly named after her father.
Daddy Joe’s is a unique culinary gem. Despite not sitting on Eleuthera’s stunning turquoise water beaches (although it is just a short walk from Gaulding Cay Beach) or having breathtaking views like a number of other properties on the island, it has become a beloved favourite of Eleuthera residents, visitors and even a number of celebrity regulars. Situated just a few minutes from the iconic and world-famous Glass Window Bridge, Daddy Joe’s is a frequent stop on many Eleuthera trips, be it by chance or by intent. Though originally a well-kept secret, it has since been featured in a New York Times article highlighting a number of little-known spots that tourists might miss on their visit to The Bahamas.
Since making the leap from the stressful world of finance—with the goal to continue to build upon what her father originally started—Johnson-Thompson has noted that the sense of community and connection she has with the island, the people who dine at the restaurant and those staying in one of the property’s 10 available sleeping rooms, are what make being a part of Eleuthera’s hospitality scene so rewarding.
Daddy Joe’s initially started as a bar, then evolved to include small bites before a full restaurant menu was introduced. Johnson-Thompson then engaged some of the country’s brightest culinary minds to craft a menu that celebrated authentic Bahamian cuisine while treating guests to flavor-packed dishes they would not soon forget. Daddy Joe’s Burger
Johnson-Thompson described Daddy Joe’s menu as “food that soothes the soul”, and its flavour profile as Baha-fusion. Over the years, Daddy Joe’s has been committed to providing consistently delicious options that combine international influences, spices and ingredients with comforting “down-home” Bahamian fare. The menu also has no shortage of dishes that include the sweet and tangy organic Eleutheran pineapples that the island is well-known for.
Some of the restaurant’s best sellers include spicy grilled shrimp, the Daddy Joe’s burger (which features an 8 oz. angus beef patty on a brioche bun, topped with guava barbecue sauce, garlic aioli and cheddar cheese), fish tacos, jerk pineapple-glazed chicken, “sweet and sweaty” wings (sweet with a bit of sweat-inducing spice) and coconut curry shrimp—which Johnson-Thompson notes is a favourite of singer Lenny Kravitz. Executive Chef Devin Davis has kept a number of the most-loved recipes over the years, but he is still constantly
Daddy Joe’s, Eleuthera
Daddy Joe’s Jerk Pineapple Glazed Chicken Daddy Joe’s Island Fish Tacos
looking for ways to elevate flavors and ingredients. He also takes great care to keep everything consistently delicious and unique, with each sauce, dressing and dish component being made daily in-house. Diners who visit Daddy Joe’s should come looking for an experience that is memorable, but not fast. Each dish is crafted to order, and includes fresh seafood caught by local fisherman and produce grown by community farmers.
In recent years, Daddy Joe’s has introduced live rake n’ scrape music and other forms of entertainment; but the restaurant, bar and hotel is always looking for ways to evolve without losing its roots and identity. When asked about the future, Johnson-Thompson said she plans to adapt to the changing travel scene by introducing more outdoor dining options and creating personalized food events. But she vowed that the keen attention to providing exceptional service and exceeding guest expectations will never change.
The Daddy Joe’s team’s intention is to have visitors come as guests, but leave feeling like a member of the family. Johnson-Thompson readily admits that “Eleuthera is not for everyone, and we are ok with that”. Like many Family Islands, Eleuthera does not have drive-thru restaurants or hotel chains, and the culture is different than anywhere else in the world. It is the desire to take in the unique beauty of the island without watering down the authentic experience that makes visitors keep coming back, time and time again. And Johnson-Thompson makes sure to treat everyone who comes to Daddy Joe’s as she would a guest in her own home. UA Daddy Joe’s Bar
Daddy Joe’s Dining In
ISLAND COCONUT CURRY SHRIMP
TIME: 10 minutes SERVINGS: 1 INGREDIENTS:
- 6 shrimp (16/20 size) - 1 ounce caramelized onions - 2 ounces crispy Brussels sprouts - 1 ounce julienne carrots - 1 tablespoon butter - 1 teaspoon brown sugar - 20 ounces coconut milk - 4 ounces island curry sauce - Toasted coconut flakes for garnish - Curly parsley for garnish (chopped) - 1 cup cooked fragrant coconut rice
DIRECTIONS:
- Heat butter in skillet over medium heat, add shrimp and cook fully through. - Add onions, sugar, curry sauce and coconut milk, stirring to combine. Toss to coat shrimp. - Let simmer for 1 minute then add Brussels sprouts and carrots. - Serve on hot skillet for flair or over cooked rice. - Garnish with toasted coconut flakes and parsley.
