Mon | Jul 4, 2022

From jerk chicken to cow foot

Elaine and Derron Herah’s Coded Frolic focuses on versatility

Published:Thursday | June 23, 2022 | 12:08 AMKrysta Anderson/Staff Reporter
Elaine Thompson Herah, and Derron Herah.
Elaine Thompson Herah, and Derron Herah.
Coded Frolic’s tasty escovitch fish.
Coded Frolic’s tasty escovitch fish.
The succulent jerk rabbit is a mainstay on the diverse menu.
The succulent jerk rabbit is a mainstay on the diverse menu.
The jerk goat served with signature sauce.
The jerk goat served with signature sauce.
You can have a platter of wing coated in the sauce of your choice.
You can have a platter of wing coated in the sauce of your choice.
A beautiful display of the salad drizzled in dressing.
A beautiful display of the salad drizzled in dressing.
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With a restaurant name like Coded Frolic, your palates are certainly in for an exciting and festive treat. The eatery, owned by the fastest woman alive, Elaine Thompson Herah, and her husband, Derron, prides itself on variety and versatility. “The...

With a restaurant name like Coded Frolic, your palates are certainly in for an exciting and festive treat. The eatery, owned by the fastest woman alive, Elaine Thompson Herah, and her husband, Derron, prides itself on variety and versatility.

“The typical jerk centres have just jerk chicken and jerk pork. We have over 13 types of jerk ranging from goat, rabbit, bird and oxtail to cow foot, shrimp, lobster, fish and a seafood medley,” Manager Paula Willams told Food. Besides jerked fare, the culinary team also specialises in pasta, salads, wings and the pork chops with signature sauces.

According to Williams, the versatility of jerk has been the most appealing on the menu. The options aren’t only tantalising, people are cutting down on the grease and gravitating to healthier living, so this cooking technique plays in perfectly with maintaining that chosen lifestyle.

Located at 7 South Avenue, the dynamic duo opened the doors to Coded Frolic a year ago, but business was off to a slow start due to the pandemic. It soon picked up pace once the restrictions were lifted this year, officially launching a few weeks ago.

“Coded comes from hosting events; that was its name. But the word really stems from not being one-dimensional. One night, we will come and say it’s soca, dancehall or retro night. Or maybe it’s a date night or a movie night. It’s a coded playground, pretty much,” the power couple told Food. Long term, the restaurant is looking to run the distance in jerking your taste buds with authentic island flavour.

They saw this food hub as an excellent opportunity to satisfy discerning palates and provide entertainment in a relaxing environment where you can enjoy yourself. You can either dine semi-outdoors or explore the city of cabanas that awaits.

The vibrant manager is happy that everyone is now outside, and she is definitely looking forward to delighting customers far and wide with the charming Caribbean offerings. “We have a nice ambience, friendly staff, and our customer service is on point. You can always come and look for Paula; you will be well taken care of. You will come here feeling good and leave feeling even better,” she added.

krysta.anderson@gleanerjm.com