The new menu at Miss B\u2019s puts a creole-twist on Caribbean-style cuisine.
\n“When I came in I changed the style, kept the Caribbean, but just tried to put more flair into it,” said new chef Quinnton Austin from New Orleans. “I added more flavor, more seasonings.”
\nWith roots in Louisiana and experience cooking French, Caribbean and Italian cuisines, Quinnton “Chef Q” has global talent in the kitchen with a creatively culinary mind and a knack for spicing up menus.\u00a0
\nNatasha Ross, the eatery\u2019s director of brand marketing, said Miss B\u2019s name, a play on Mission Beach, harkens back to the beach community\u2019s early days as a “tent city.”\u00a0
\nMiss B\u2019s Coconut Club is a revival of Mission Beach\u2019s colorful past. A 1920s-era, pin-up girl\u2019s Caribbean curves and demure smile have returned in a mural to welcome everyone who steps inside, whether they\u2019re a first timer, part-timer or regular.
\nRum is the real star of the restaurant\u2019s drink menu, which features grownup cocktails including shareable, tropical punches and bowls to drum up conversations and generate a buzz. Miss B\u2019s also proudly pours 20 local and microbrew tap handles, along with kombucha on tap and house made cold brew on nitro.
\nRoss said the restaurant\u2019s decor remains relatively unchanged.
\n“We didn\u2019t change the decor, though we always make constant upgrades to it,” Ross said, adding, “We like to keep that nice, tropical Caribbean vacation vibe. But we\u2019ve added more colors, more palm leaves, more tropical drinks and garnishes. The main thing is the updated menu, which reflects Caribbean-style food.”
\nChef Q noted Miss B\u2019s menu has been significantly upgraded adding alluring new items like crab sliders, jerk chicken wraps and plantain coconut shrimp.
\nThe new and improved menu, said Austin, offers mouth-watering blackberry chipotle barbecued ribs, soft-shell crab sliders and a smoked salt and chipotle ribeye steak.\u00a0
\n“We also have a whole fish, a red snapper with roasted red pepper butter,” said Austin. “We have an \u2018old juice\u2019 bacon- and cheddar-cheese stuffed burger. We have our fish and chips with house tartar sauce. We\u2019ve also done a Caribbean cheese steak sandwich. On top of that, we have revised some of our steaks, and redid the jerk chicken seasoning.”
\nAlong with new menu items, Miss B\u2019s has also revamped some of their popular dishes such as the\u00a0Miss B\u2019s Chicken and Waffle, a seasoned, fried chicken atop a golden-brown waffle with spicy mango sauce and chipotle-mango maple syrup.
\nLocated in the heart of Mission Beach just steps from the sand, Miss B\u2019s has been an island-inspired eatery and bar that\u2019s been serving up flavorful renditions of Caribbean bites since April 2016.\u00a0
\nAdded Ross about Miss B\u2019s: “We\u2019re really good for large parties and events. We have a really fun atmosphere. It\u2019s vibrant.” Miss B\u2019s Coconut Club
\n3704 Mission Blvd. missbcoconutclub.com, 858-381-0855<\/p>","protected":false},"excerpt":{"rendered":"
The new menu at Miss B\u2019s puts a creole-twist on Caribbean-style cuisine. “When I came in I changed the style, kept the Caribbean, but just tried to put more flair into it,” said new chef Quinnton Austin from New Orleans. “I added more flavor, more seasonings.” With roots in Louisiana and experience cooking French, Caribbean […]<\/p>","protected":false},"author":726,"featured_media":257925,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"New chef brings creole flavors to Miss B\u2019s Coconut Club","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11551,11600],"tags":[],"class_list":["post-257924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-sdnews"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/257924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=257924"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/257924\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/257925"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=257924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=257924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=257924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}