how to go:
WHAT: The Green Plantain
WHERE: 6679 - G Dixie Highway, Fairfield (in the strip mall next to McDonalds)
WHEN: 10:30 a.m. to 10:00 p.m. Tuesday - Sunday. The restaurant is closed on Monday. Lunch is served 10:30 a.m. to 2:30 p.m.
COST: The lunch menu ranges from $6 - $8 and includes a hot or cold beverage, Vegetarian dinner entrees are $11.95 and $12.50. Regular entrees range from $11.50 - $24.95. Kids menu items are $4.95 - $5.50.
MORE INFO: (513) 894-7000; fax orders to (513) 874-7001; www.thegreenplantain.com
CRITICS CHOICE: Mofongo stuffed with shrimp and Carne Guisada.
Diners who visit The Green Plantain in Fairfield will come away feeling as if they’ve been on a mini-vacation to the tropics. The restaurant, which opened in November, offers customers a festive decor and island cuisine that is found in South America and the Caribbean.
“We had a local artist paint the murals on the walls, with one side highlighting the beaches of the Caribbean and the other the rainforests of South America, which is where our food selections come from,” said owner Angela Ortiz.
Ortiz, originally from Puerto Rico calls herself a self-made cook who learned international cuisine from her father, a chef. After designing the menu to feature foods from Ecuador, Uruguay, Columbia, Venezuela, Paraguay, Argentina, Brazil, Peru, Chile, Santo Domingo, Jamaica, Cuba, Dominican Republic and Puerto Rico, Ortiz hired her nephew, a renowned chef to make her dream a reality.
“I’ve spent fifteen years working with the top chefs in the Caribbean,” said Manny Perez. Most recently Perez was a sous chef at the five star El Conquistador in San Juan.
Perez and Ortiz said the difference between South American and Caribbean cuisine is that each South American country has their own variety of dishes with root vegetables, and spicy meats being common to the region. Chefs in the Caribbean tend to use a lot of garlic, onion, cilantro, and culantro, (a stronger version of cilantro) and they don’t use as many vegetables in their cooking. Perez cooks all dishes at the Green Plantain with the same philosophy.
The staple at the restaurant are plantains, the bananas that are indigenous to the above regions. Fried plantains with a spicy Ecuadorian sauce known as Aji are The Green Plantain’s version of chips and salsa and are given to customers while they wait for their meal. The consistency of a fried plantain is similar to a potato chip with a sweeter flavor, and the sauce is made from tree tomatoes which also adds a touch of sweetness to the spice.
The lunch menu blends both South American and Caribbean choices and includes Stuffed Mofongo from Puerto Rico, which is a mashed and fried plantain that is seasoned with bacon and garlic and stuffed with either chicken or shrimp. The Beef Stew from Santo Domingo is known as Carne Guisada and is actually strips of marinated beef served on top of white rice with fried plantains on the side.
Dinner entrees are made to order and feature Jamaican Oxtail Stew, Columbian Tilapia, and Hornado De Puerco, Ecuadorian Pork Roast. There is also a vegetarian menu, as well as a variety of soups and salads. South American pasta choices, and goat meat from both Jamaica and Venezuela round out the dinner menu. The kids menu at The Green Plantain has an American twist with favorites like chicken fingers, french fries, and spaghetti and meatballs. There’s also a full service Smoothie Bar with numerous tropical fruit choices.
The Green Plantain does not currently serve alcohol. Carry Out orders take 30 minutes at the restaurant, and catering is offered for any size party. The restaurant will allow customers to reserve space for private parties in the late evening.
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