AIOLI: thoughtful desserts and moody interiors

by Aug 23, 2021Taste

When next you’re in the Trinibagonian capital of Port of Spain, get gussied up and go discover why founder & executive chef John Aboud’s Aioli has a long list of well-earned food awards.

Signature chicken with cauliflower purée, heirloom vegetables, roasted beets and truffle jus.

Reservations are required ahead of arrival at the Ellerslie Plaza eatery in Maraval, where Italian, French, Spanish/Basque and Mediterranean-influenced cuisine is married with thoughtful desserts, consistent attention to the front-of-house experience — all set within moody interiors.

Salmon fillet with basil pommes purée, asparagus, baby carrots, and truffle hollandaise.

Think warm glow of flickering votives and decanted red vino. Little surprise that in 2017 Aioli topped three categories in the Jamaica Observer’s Table Talk Food Awards: ‘Best Desserts at a Restaurant’, ‘Best Service’, and ‘Restaurant of the Year’.

Molten lava cake with marsala sabayon and cinnamon vanilla ice-cream.

Photos: Garfield Robinson


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