As Sweet Catch BK approaches its second year in operation, the possibilities for the Southern-inspired seafood restaurant continue to soar. On the heels of a successful “Dope Black Women” community event earlier this month, the establishment, owned by
Kawana Jefferson, has upgraded its menu with new dishes inviting guests who typically aren’t seafood consumers.
The three new menu items are jerk short ribs and braised lamb shank with pomegranate red wine sauce and butter beans, both accompanied by truffle mashed potatoes and roasted carrots, as well as Sweet Catch moules frites—mussels in a coconut curry broth served with french fries.
It was only a matter of time before Sweet Catch catered to meat lovers. “I make all the magic happen here,” said brand general manager Nucomme. It was her mission to create a well-rounded menu for new and returning customers.
“I added [the new items] because [people] need meat, just like if you go to a steakhouse, there’s a seafood component,” Nucomme added. “So, if you go to a steakhouse, you’re able to get a nice piece of fish, you’re able to have oysters because they all have a sympatico relationship.” Since the restaurant is located in the heart of Little Haiti, Nucomme felt the brand might “be a miss” if Sweet Catch didn’t incorporate some Caribbean flare, such as jerk flavors, into their menu.
Brenika Banks photos
Sweet Catch BK’s lobby before guests arrived for dinner. 
Sweet Catch BK’s famous side: Aunt Doll’s Mac N Cheese. 
Sweet Catch BK’s House Cornbread with chipotle honey butter and herb oil. 
Blackened Salmon with Truffle Mashed Potatoes and asparagus. 
Caribbean Life newspaper journalist Orlande Fleury enjoying her braised lamb dinner and Rosé Pinot Noir. 
Thomas Downing Broiled Oyster.
“There’s nothing like having a good piece of meat that’s cooked low and slow with a nice, delicious sauce,” said Nucomme. “Adding the jerk element to the short ribs, it’s a nod to the neighborhood we’re in.”
“This is delicious,” said Orlande Fleury, a journalist for Caribbean Life newspaper, after her first bite. “The lamb is very well cooked, very well-seasoned.” The word she used to describe the taste of the meat and its plated presentation was opulent.
“It’s very textured, it’s flavorful,” she continued. “The mashed potatoes tasted very light.” She praised the new meal for tasting like a home-cooked dish instead of fare from a fast-food franchise. Fleury cited the meal as sophisticated, money well spent, and fine dining.
“It’s very well made. It’s giving top notch.”
Nucomme strongly believes butter beans, roasted carrots, and truffle mashed potato sides pair well with the new meat dishes. According to the general manager, butter beans go well with spicy meat, such as their new jerk short ribs. “Roasted carrots are really nice; they bring out the sweetness,” said Nucomme. She vocalized the roasted carrots are also braised shortly before being plated and served. Their sweet component with the spicy jerked meat is a “perfect match.” “And with the braised lamb shank, we’re using a little pomegranate apple cider sauce to braise it in; it’s very delicious,” the general manager said proudly. The lamb is one of her favorite additions on Sweet’s menu. The restaurant anticipates drawing in a newer crowd beyond their seafood. There is praise for the new braise.
For more information, please visit www.sweetcatchbk.com