Casuelita's Island Soul
2608 S. Judkins
Seattle, WA  98144
206.329.1202
www.casuelitas.com

By: V. Sheree

When finalization my trip to Seattle, I really didn't know what to expect in terms of cuisine, especially black cuisine. The only thought in my mind was about the weather and if the rain would keep us company during the weekend. 

Arriving with my nephew, we were picked up by Chef Amadeus Amador, a well known culinary figure in the state, and immediately started our culinary experience.

Unfamiliar with our surroundings, we pulled up in a quiet neighbor to the restaurant Casuelita's Island Soul.  Although I have never been to the Caribbean Islands, I quickly become acquainted upon walking in.  Smells of cajun spices filled the room and the music over the speakers but me right on the beach.

The owner Theo Martin was quick to greet and seat us.  Eager to order, the menu selections were both authentic and hard to decide from.  West Indian Curry Chicken, Jerk Ribs, Tamal Azteca and Street Side Prawns were all table possibilities.  However, as much as I am trying to expand my palate, my mouth kept watering over the Jerk Chicken.

And so it was settled, I ordered the Caribbean Jerk Chicken dinner that came with rice and peas as well as collard greens.  My nephew stepped outside his culinary box and got the Jamaican trio entrée also known as "Soul in a Bowl" which offered nice size samplings of the Curried Goat, Jerk Chicken and Oxtail.  Being a regular, Amador ordered the Oxtail dinner.

Offering a fun and warm dining atmosphere, Casuelita's Island Soul has been serving a diverse clientele for over 14 years ago.  With its sister restaurant, Casuelita's Caribbean Cuisine also in the city and a new sibling restaurant on way, Martin has built his successful culinary portfolio on three important Ps: Portion, Price and Presentation.  In addition, he noted that another key to their success is that everything, absolutely everything from the sauces to the marinades is homemade.

Chef Bobby Laing, a native of Jamaica, holds the admirable position of Head Chef.   He notes that Carribbean cooking is a fusion of different cultures such as French, Dutch, West Indian and Spanish.  With years of experience in the industry and his roots close to his heart, it wasn't hard to bring home to the west coast of America. 

Just as we expected, everything was more than delicious.  The jerk spices from my entree took Jerk Chicken to another level.  The Curried Goat had a flavorful taste that would entice even the most skeptical food enthusiast like myself. And the Oxtail? well I didn't try it but I was told it got two thumbs up.  The collard greens, although not mama's, had a great kick to them and if you want something sweet with coconut, then the Causelitas Corn Bread was just right pleaser.

Truly enjoying my culinary experience at Island Soul, I unfortunately didn't think I would have a chance to check out the Caribbean Cuisine restaurant before leaving the state.  I was now very curious about other black owned restaurants, was disappointed to learn from Martin that in fact this is actually one aspect of Seattle that is still lacking.

We actually closed down the house, being the last to leave.  It was my first time in Seattle but felt like home in Causelita's.  In the end, the weekend was a perfect mixture of beautiful weather and unforgettable food.  You can't get any better than that.

V. Sheree is a contributor editor for Cuisine Noir Magazine and publicist.  She lives in California. Read more about V. Sheree.