Caribbean Barbecue Dinner for Two or Four at Island Krave Caribbean Bistro (Up to 44% Off)


Value Discount You Save
$48.45 44% $21.45
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In a Nutshell

Chefs specialize in slow-roasted meats, from pork and ribs to whole chickens

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Reservation required. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

$27 for dinner for two ($48.45 value) * One appetizer * Two Large Kravings entrees * One dessert

$54 for dinner for four ($96.90 value) * Two appetizers * Four Large Kravings entrees * Two desserts

Each Large Kravings entree comes with two sides and rice.

Deep-Frying: Boiling Food from Within

You’d think fried foods—submerged in boiling-hot fat—would be soggy in the middle, but they aren’t. Read on to discover the science that makes deep-frying possible.

Despite cooking while submerged in vats of bubbling oil, deep-fried foods always seem protected from grease on the inside. Crisp french fries somehow maintain a fluffy interior, and the meat of a fried chicken breast magically retains its tenderness within the crunchy skin. The reason for this is simple: water and oil don’t mix. When pieces of potato, cod, or candy bar enter a deep fryer, the oil—so long as it’s hot enough (usually 345–375 degrees)—almost immediately boils the water within the food, forcing it to escape to the surface. As the moisture leaves the food, the vapor subsequently repels the oil, preventing it from touching anything but the outer edges.

Of course, there would be little to prevent those outer edges from getting soggy were it not for the shield of starch that surrounds most fried foods. Potatoes are naturally starchy, which is why they can fry with little preparation, but other foods—such as meat, fish, or whole pizzas—must be coated in breadcrumbs or batter before entering the oil. Since fried foods continue to steam even after frying, an ideal coating should allow the steam from inside to escape, lest it begin to sop up the remaining moisture. For this reason, fried foods should be served while they’re still steaming to ensure the crispiest outer crust.

Customer Reviews

Come hungry and have a good time. Try the stormy drink with ginger beer & itscrefreshingly delicious. Smoke wings are absolutely tasty & flavorful.
Helen C. · April 20, 2016
Great food and nice staff. Definitely recommend reservations since it's a small restaurant and can get packed.
Jennifer L. · January 16, 2016
Great and friendly atmosphere! 5-8 is happy hour!
Ashley B. · January 2, 2016

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