Mi Roti, a New Caribbean Inspired Restaurant by Jerk Shack Chef and Owner, is Scheduled to Open July 9th at Pearl’s Bottling Department
Owner and Chef of the popular Jerk Shack to open new concept at the Food Hall on July 9. All offerings will be available for patio service or carryout.
Pearl is excited to announce the latest restaurant at the Bottling Department – Mi Roti – a concept by chef and owner Nicola Blaque of the popular San Antonio spot, Jerk Shack. The new concept will officially open its doors to the public on Thursday, July 9, 2020. The restaurant furthers Pearl’s mission to incubate talent in the San Antonio community by creating spaces for local chefs to grow their offerings and test out new menus all while providing delicious options for Pearl guests. Mi Roti builds inspiration from the West Indies and the Caribbean, enhancing the culinary experience on the property by introducing a new cuisine to the San Antonio culinary landscape.
All the Mi Roti offerings will be available to enjoy on the Bottling Department’s patio or for carryout. Hours of operation will be Tuesday through Saturday from 11:30 a.m. – 8 p.m, closed on Mondays. During the era of COVID-19, Bottling Department is taking all the necessary precautions to make sure the experience is safe for both staff and guests – including additional sanitizing, frequent hand washing, mandatory masks for guests, associates, and operators, socially-distant tables, and offering hand sanitizer stations.
Mi Roti will offer a “build your own” roti menu to include a choice of a protein, rice, and an array of toppings. Roti refers to both the flat-bread itself as well as the popular street food item, in which the roti is folded around a savory filling in the form of a wrap. The proteins will rotate but will include grilled steak, tikka masala, butter chicken, jerk chicken, sweet potato and chickpea curry, curry shrimp, and stewed lentils with potatoes. Toppings will include rice, shredded cabbage and kale, spinach, corn, cilantro, pickled carrots, jalapeños, broccoli, cauliflower, mango chutney, crispy shallots, green onions, crème and a variety of hot sauces. The menu will be priced between $10 – $12.
Mi Roti is a concept by Chef Nicola Blaque and Chef Lionel “Butch” Blache. After serving ten years in the Army, Blaque began working as a private chef to explore her passion for cooking. She relocated to San Antonio from Hawaii to pursue a degree at the Culinary Institute of America where she graduated in 2016. Blaque returned to her Jamaican roots and began focusing on Caribbean cuisine, working to bring the unique flavors to south Texas. In 2018, she launched her flagship restaurant with her husband Cornelius Massey called The Jerk Shack, which was featured by Eater.com as one of the Top 16 New Restaurants in America.
“I’m on a personal mission to elevate and modernize caribbean food since graduating from the CIA. I’ve travelled all around the world and always had an affinity for street food from not only my home country, Jamaica, but that of other caribbean islands, like Trinidad,” said Chef Nicola Blaque. “The Pearl is a hub for international food option seekers and the Mi Roti menu reaches into remote corners of the world and gives you a taste of a world less travelled. Trying something different can be scary, but we’re excited to inspire Pearl guests to try roti as a wrap or with our rice or salad bowls. Our ‘you pick’ option menu invites you to explore and create the flavors you enjoy most, you can mix them or keep your flavors simple. Mi Roti will put a unique, local spin on traditional staple flavors, the ones I fell in love with in Trinidad. I’m sure everyone in any family will find a combo they will love at Mi Roti.”
Texas-born, California-grown and French-trained, Blache was the Executive Chef at MAX’s Wine Dive before moving to Jerk Shack. Working closely with Blaque, Blache will transition to the position of Executive Chef at Mi Roti. He studied philosophy at New Mexico State University but changed over to the culinary world to pursue his passion for food. He began working in the restaurant industry at age 15 and his extensive experience spans the United States with stints in Alaska, Sonoma, and Napa. Chef Butch has studied under a variety of industry greats including Charles Downing of Flavor, Jay Veragae of Wolfhouse, and Matthew Greenbaum of Willow Wood Cafe, although he credits his mother and grandmother as being his best teachers.
“This extremely creative duo brings a great flavor to the Bottling Department,” said Elizabeth Fauerso, chief marketing officer of Pearl. “We are very excited to welcome Mi Roti and continue refreshing the offerings at Pearl, giving people a variety of cuisines and experiences with each new concept.”
Mi Roti is in the space formerly occupied by Maybelle’s Donuts, located at 312 Pearl Pkwy Building 6, San Antonio, TX 78215. For more information about Pearl, visit atpearl.com.