After a successful nine-year stint in Chilmark with The Cornerway, Deon and Emily Thomas have opened Deon’s Restaurant in Oak Bluffs for its second season. Though the two had opened Deon’s in West Tisbury, where State Road Restaurant is located now, a fire destroyed their plans.
“Now we’re in the big city. Life is grand,” Mr. Thomas says about the Caribbean-fusion restaurant, located on Circuit Avenue (formerly Pomedoro and Papa John’s), and open seven nights a week serving spicy, flavorful variations of chicken, steak, pork, and seafood.
The cocktail list is impressive. It includes Deon’s Rum Punch (made with tropical fruit juices, dark rum, amaretto, lime juice, and a Myers floater); and the Cilantro Stinger (Hendricks gin, Absolut Citron vodka, lime juice, simple syrup, cilantro, and hot peppa — a liquid form of spice), two favorites at $12 each.
Starters, which range from $8 to $16, run the gamut from Caribbean Conch Soup (made with root vegetables, herbs, and spices, $10), to Reggae Mussels Steamed (made with coconut rum, madras curry, soft herbs, thyme, fennel, and celery, $12).
Ranging from $18 to $30, entrees include Braised Baby Back Ribs (with pineapple-tamarind glaze, cornbread, and green beans, $18) and Miso Crusted Swordfish with wild rice, papaya salsa, and braised asparagus for $29. Two favorites are the Authentic Jamaican Jerk Chicken, which has a great spicy taste, served with golden plantains, rice and peas, and green beans for $21, and the Goat Shoulder Curry, with flambéed prunes, pearl onions, and fragrant rice and peas, for $25.
In addition to Deon’s Liquid Dessert (Bailey’s, Kahlua, vodka, and dark crème de cacao, $14), are four others, including the limiest slice of Key Lime Pie.
Since opening weekend, Deon’s has had success with their Friday Motown nights with DJ Dub. Mr. and Mrs. Thomas plan on continuing the popular dance affair through the summer, and will start Sunday Jazz and Dinner in early July.