Before I began my goal of "eating my way around the world" in New York, I had the assumption that all the Caribbean islands served pretty much the same food. (i.e roti, oxtail stew, jerked chicken) . . . but, I am pleased to say that I am wrong. The Caribbean is made up of twenty-five island countries, and though many do share these foods, they each seem to have a "unique and special dish" that they are justly proud of. Barbados is no exception, and the place to go in NYC for authentic savory "Baja" cooking is Cock's, located in Brooklyn just a five minute walk from the Nostrand Subway. Cock's for seventeen years run by the handsomely youthful, highly energetic Hugh Chandler. He overseas every aspect of the restaurant including the fantastic cooking he serves up. The restaurant's name, "Cock's" is a  nickname for Hugh, and his his grandfather had the name as well.

The food is very good at Cock's, but what makes this restaurant special and clearly my favorite Barbadian restaurant in the city, is because of Hugh Chandler, and his "significant other" Fidelle Munroe. Their warmth is genuine, and both are pleased to share with you colorful information on the culture and history of Barbados, as well as Guyana where Fidelle is from. For instance, during my lunch Hugh informed me that November 30th, will be the 50th anniversary of Barbados independence from England. I am attracted to people that are passionate and expressive about things, and Hugh is this to the max. I recall fondly on my first visit when I asked him, "what dish should I have?" Hugh was so demonstrative in explaining the national dish "cou cou," and then his passion increased in describing the "Flying Fish" dish. His voice rising and falling like delivering a soliloquy, as he described the "hundred, no maybe a thousand fish swimming, jumping in the air, oh such a sight." 

Well there is  . . . the "cou cou" with the Flying Fish, this is the National Dish of Barbados, and the "special dish" of Barbados that is be-loved by the "Bajan." (Bajan, pronounced - Bay-jan, is what the natives of Barbados refer themselves as.) The cou cou is made of cornmeal and okra and needs to be stirred for nearly an hour. There is actually a special "cou cou stick" that is used in it's preparation, the stick resembling a small cricket bat. The Flying Fish dish which was fried, was juicy with no bones, and this with the cou cou, and the richness of the gravy, so very delicious, with a slight spicy taste. Please note that Cock's also does a terrific job with the Caribbean staple dishes, such as oxtail stew, jerked chicken, and black pudding.

Here is a close-up of the cou cou. It can be eaten dry or with gravy. I much prefer with the gravy.

Cock's is a small restaurant, with only three tables as most of their business is a thriving "pick-up" customer base. It is simply designed, but it has has an eclectic collection of photographs of government leaders, lovely Barbadian vistas, and a wonderful map.

The bucolic setting of the north-shore of Barbados. The word "atmospheric" is often described when I am in a restaurant that is adorned with an array of colorful art-works, etc., that bespeaks a respective country. Cocks is not such a restaurant. However, it is big-time "atmospheric" in the way that Hugh and Fidelle interact with customers, and the constant flow of Barbadians coming and going to pick up their food to go. Their is an energy and feel of Barbados in the air, and in many ways that is what true "atmosphere" is all about.

Barbados language - It is English

Barbados interesting fact - You might notice that many houses in Barbados are half-painted-this is done in order to pay a lower land tax bill. If only half-painted, the building is said to be under-construction and too incomplete to pay full tax.

Address - 806 Nostrand Avenue (Brooklyn)  (718) 771 - 8933