Last time we grabbed some jerk chicken from Georgean’s Caribbean Soul, Chef Tim Jackson mentioned the restaurant was looking for a bigger space. His tiny spot on Line Street was great, but Jackson was hoping to expand to a more full-service operation, with cocktails, bar bites, and live music from his native Trinidad. Now it seems that the chef has finally eyed a spot: 82 Wentworth St., the longtime home of Andolini’s (and proposed home of Chicken Salad Chick). 

“We’ll be doing a lot more there,” he says of the Wentworth location, a site Jackson says they’re currently negotiating the lease on.

However, Phil Rose listing agent for Twin Rivers Capital disputes this. “The property is still available for potential leases,” says Rose. “We are not in the negotiations with Georgean’s. We’ve never been in negotiations with them. We welcome the opportunity to talk to any potential tenants.” Phil adds that those interested can reach him at (843) 270-3280.

Whether Georgean’s ends up on Wentworth or another location, one thing is for sure, Jackson will be expanding the menu and including things “from the Latin side of the Caribbean like empanadas, sancocho, and mofongo,” he says. For those unfamiliar, Jackson explains that mofongo is a mortar and pestle blend of green plantains and other ingredients. “You muddle it with cilantro and onions and use anything like chicken fish or pork or lamb, and cracklins. You mix it together for an appetizer or a side dish for an entree,” he says. “It’s more of a Puerto Rican dish or you find it Cuba.”
The new Georgean’s will also include Line Street staples like jerk chicken, curry chicken, and peas and rice. “The basic theme is Afro-Latin-Caribbean,” says Jackson, culinary nods to his Trinidadian mother and Brazilian-born father. “Most of the food that’s Southern is really Caribbean from the slaves who came from Barbados and brought African traditions,” he says. Jackson hopes to tie the two — Southern and Caribbean.

And, of course, there will be rum. “We’ll be doing a lot of rum cocktails,” Jackson says. “We’ll be making our sodas. We’ll have a lot of beer from the islands like Presidente a Dominican Republic beer.”  

Jackson hopes to have a new restaurant open by late March or early April. 

If you’re looking to get an early preview of Jackson’s flavors, he’s hosting a pop-up dinner Feb. 8. at Proof. The price is $30 a person (more with drink pairings, check Georgean’s Facebook for updates) and four to five courses. 

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