Seven months after announcing that Clark's American Caribbean Restaurant was coming to the space at 3623 Broadway formerly occupied by Kabob King, New Cafe Tandoor and Chubby's, the Clark family opened the doors to the restaurant March 17, two weeks after the restaurant had planned a grand opening. The restaurant is currently open for lunch, serving fried chicken, jerk chicken, chicken wings and sandwiches.
"We're not sure when we're going to start serving dinner," says Crystal Cherry Powell, the restaurant's sous chef. "We're taking it day by day."
Joseph Clark is the chef and driving force behind the restaurant, which he operates with his father and brother. He's eager to start offering a Sunday brunch.
The restaurant is currently accepting only cash payments. Business could be better, Powell admits. "We were really busy last Saturday, but this cold weather is hurting us."
I tasted a pretty good Cuban roast-pork sandwich - it needed mustard and pickles and some Swiss cheese to make it more authentic - with fries, a highly spiced and delicious peach cobbler, and one of the tiny glazed lemon cakes called "crystal drops" that Powell bakes as one of this restaurant's featured desserts.
Lunch is served at Clark's from 11 a.m. to 4 p.m. Tuesday through Saturday.