Czech Inn Grill

Czech Inn Grill

Passengers have discovered a new roadside grill offering Czech foods, steaks, fish and jerk chicken in Pease Bay, Bodden Town. The Czech Inn Grill, in the building once occupied by Chester’s Jerk and Fry Fish, is open Monday-Thursday 11am-10pm, Friday-Saturday 11am-11pm, and Sunday 11am-8pm. The owners, chef Jiri “George” Zitterbart, former head chef at Morgan’s Harbor and Grand Old House, and fiancée Dahema Baker, have spruced up the premises to create a more contemporary feel, offering diners a luxury, outside grill-style menu. George said, “You can come sit down, bring your own beer and enjoy the ambience while you order from the extensive menu”. New outdoor furniture, lighting and a contemporary bar-style food counter grace the space for a less formal dining experience. There is no inside dining since the whole building is a kitchen. Customers can also choose to dine out back, where there is a giant blackboard and chalk to keep children occupied. Table-style seating has also been added on the side to encourage a social atmosphere where customers can play games and be entertained by a local parrot. Chef George said diners will not be disappointed with the fresh snapper, wahoo and lobster dishes. True to its name, the Czech Inn Grill entrees have a European feel, though George has put a new twist on regional dishes like callaloo and jerk. Even fried chicken is prepared the European way. Guláš, a European beef and vegetable stew seasoned with paprika and other spices, comes with Czech-style dumplings. Delicious! The menu also offers a variety of burgers (blue cheese, lamb, barbecue) and salads (Greek, Caesar, house mixed, served with chicken or shrimp), sandwiches and brussel sprouts in broth, as well as pork belly and chicken wings. Prices are very affordable. “The most expensive dish we have is $18. We also offer fish fresh from the local ocean, not frozen,” said George. “We also have mussels and other types of seafood.” The quality of the food is outstanding and very fairly priced.

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