The Krave Experience as described by a liaison is what we were there to have. They invited us to be captivated by all they had to offer and as overwhelming as it felt starting out, they understand the need for that down to earth feel that Trinis love. We visited Krave Restaurant in Marabella by invitation so as a result will not be reviewing customer service.
On entering you are struck with excitement by both decor and ambience. Pops of bright orange flatter crystals and chain mail, wood warms it up and the window wall let's enough light in to compliment everything that glitters. According to a manager, its modern chic
Krave has to be one of the few restaurants in Trinidad & Tobago that got our attention early on, for one reason, they offer cuisine from around the world. Their specialty Brunch offers a different country's cuisine each Sunday and as ambitious as this sounds, we learned why it's possible to execute it flawlessly. Their secret weapon, Executive Chef Dominique Beens with more than thirty years’ experience in the industry.
Having a chef who's worked in Michelin Star restaurants can only guarantee the best, with a resume that stretches across the globe and Krave has the pleasure of employing a giant in the industry.
Red Kidney Bean Soup
We Trinis have a special place for “red beans” and may be hesitant to try it any other way than how our grandmother cooks it but I am here to say, get out of that shell and try this, creamy and flavourful the soup has a velvet like feel and is surprisingly hearty for something so light.
Light Spicy Crab Meat Napoleon with Corn Tortillas
Both creative and beautiful this appetizer takes no prisoners. With a fun way to present a crab salad, the chef achieved a tasty and fun to eat plate.
Romaine Lettuce Salad with Grilled Shrimp, Pineapple Chimichurri and Blue Cheese Dressing
Shrimp perfectly cooked, lightly seasoned and on a beautiful pineapple chimichurri bed added enough tang to balance black olives, romaine lettuce, tomatoes and a “to die for” blue cheese dressing.
Cedar Grilled Plank Salmon Filet with Spinach Risotto and Pink Pepper Sauce
A stunning salmon fillet covered by asparagus. This chef proves that flavours don’t have to be intense to be fantastic. His style of cooking shines in this dish with a spinach risotto that was prepared to turn you into an addict. The Love child of cheese and rice keeps you dipping for more and as if there weren’t enough things on the plate fighting for your attention, he places a pink pepper sauce. Unassuming but beautiful, one taste of this will have you asking why it’s not a dish in itself.
Black Grouper with Green Asparagus, Baby Carrot Mash and Meuniere Sauce
I did mention before his subtle flavours, this dish is no exception. Demanding only the best ingredients, the grouper tastes like it was caught that very morning, by the chef himself…yes my friends it’s that good. The sauce primarily a brown butter sauce is quite traditional but quite a spectacular addition to the plate.
Going with a group, try their vaportinis, fun experience, great conversation piece or just live on the wild side for a moment. I’ll let you figure out what this is from the photo.
Simply put Krave is a restaurant that deserves recognition. Their ambitious menu and the team to execute it flawlessly make them a behemoth on our local food scene. If you want to splurge or just have a cuisine experience that may otherwise be impossible, The Bill Check recommends this restaurant. Date night, Sunday Brunch or just a quiet meal with a significant other this is the place to be.