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Whitebones
Whitebones
Published: Thursday | October 27, 2011 Comments 0
The rustic metal sign welcomes patrons to Whitebones. - Gladstone Taylor/Photographer
Wherever you choose to sit, you get a different feel to enjoy your meal.
1 2 >
Published: Thursday | October 27, 2011 Comments 0
The rustic metal sign welcomes patrons to Whitebones. - Gladstone Taylor/Photographer
Wherever you choose to sit, you get a different feel to enjoy your meal.
1 2 >
1. Another staple on The Gleaner-sponsoredRestaurant Week, part owner Jacqueline Wilson told Food that Whitebones Seafood Restaurant covers everything in seafood. Now it has branched out, adding lamb, steak and chicken. "We are very consistent, using authentic herbs and spices from the garden on property. Even the scallion used in the kitchen Richard Elliott (part owner) gets from his mother's garden in St Elizabeth."
2. The location is great. It's at a major intersection at Mary Brown's Corner, a very busy thoroughfare for person's going in any direction, so its very central. The ambience is a rustic setting with an eclectic feel, and lush garden setting. Wherever you sit you get a different feel.
2. The location is great. It's at a major intersection at Mary Brown's Corner, a very busy thoroughfare for person's going in any direction, so its very central. The ambience is a rustic setting with an eclectic feel, and lush garden setting. Wherever you sit you get a different feel.
3.The staff are dedicated and hard-working. They realise the importance of team work and that they need each other to be successful, and they realise that its about customer service.
4. Head chef Wayne Williams has been with them from the beginning. It's about passion. It's not just a job so you have to love it, and they employ chefs who are passionate and want nothing but perfection.
5. Richard Elliott and Jacqueline Wilson have been partners forever. Whitebones was his dream and they work well together. It's teamwork; we have a lot invested in it and it's a work of love.
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