... Evita's Italian?

Dean Erskine and Carl Gilchrist, Gleaner Writers

For Evita's Italian Restaurant, in Ocho Rios, last year's Restaurant Week was a huge success. One of the favourite dishes, according to owner Eva Myers, was Reggae-Toni, which is made of pasta called rigatoni with sautéed chicken breast and mushrooms in a tomato-curry-cream sauce, topped with walnuts and raisins "to give it a fifth dimension" according to Myers.

Also popular last year were the Ravioli Eccellenza, which is cheese ravioli tossed in Alfredo-Tomato Sauce with baby shrimp sautéed in garlic olive oil and laced with Sambuca Liqueur; the Tortellini Fantasia and curry supreme.

Great taste, great service

Jamaicans seemed to prefer escovietch fish and steamed fish.

This year, patrons can expect the same great taste and service, plus more, as all the favourite dishes are on the menu again this year.

"Last year was great, wonderful, and basically we are looking forward to this year being as good or even better than last year," said chef Dean Erskine.

Erskine, a chef for the past seven-and-a-half years, has spent the last two-and-a-half at Evita's.

"From since I was a young boy, I always loved cooking, so I decided to make it my career. My favourite dishes are Tortellini Fantasia and escovietch fish."

He hardly cooks at home, but when he does it is most likely brown-stewed or baked chicken.

For Restaurant Week, Erskine, along with other chefs Leo Miller and Dane Francis, will be cooking up some really delicious meals in an attempt to surpass last year's satisfaction level.