New Restaurant Opens, Another in Progress
From Issue: Volume XXI - Number 7
By Kirt Ramirez
Diners will have a new place to eat this summer when Baby Bro’s Kitchen opens at the northwest corner of Pacific Coast Highway and Clark Avenue.
The upcoming eatery will provide competition to The Crooked Duck restaurant across the street. Currently chain link fencing wraps around the work-in-progress at 5095 East PCH, where a wooden structure with outdoor seating has formed.
“The project is the remodel of an existing drive-thru coffeehouse to a new restaurant, with an additional 357 square feet and patio,” said Jacqueline Medina, spokeswoman for Long Beach Development Services.
Property owner Louie Christopoulos told the Beachcomber, “I run a chain of several food establishments from pizza places to fast food to bar lounges. In this particular location we are looking for an early summer opening. The name of the location will be Baby Bro’s Kitchen.”
Asked what type of food will be offered, Christopoulos said, “We will be serving gourmet breakfast, pizzas, burgers, pastas and also have a fresh line of salads. We’ll also be offering family-style dining with ribs, tri-tip, etc. Beer and wine will also be available.”
Drive-thru service will be provided as well as delivery for the “famous” pizza and wings, he said.
“Our look will be a chic, upscale sports bar feel. We will be looking to hire 30-40 people. Applications will start being accepted sometime in mid-June for delivery drivers, line cooks and cashiers,” he added.
Meanwhile, a new restaurant – Callaloo Caribbean Kitchen – just opened Tuesday, March 26 at the former Frenchy’s Bistro location at 4137 East Anaheim St., between Ximeno and Termino Avenues.
The place has been refurbished and features foods from the tropical Caribbean in a friendly atmosphere. Some of the menu flavors include West Indian curry, jerk, pelau, roti, beef patties, goat, chicken, beef, fish, shrimp and vegetarian options.
Tropical fruit drinks quench the thirst. No alcohol is served.
“This is the first time we’ve had Caribbean and we’ll definitely be coming back,” said customer John Garcia, a Rancho Cucamonga resident who was visiting Long Beach with his wife Lorena.
“It was really good,” said the wife, who finished what was sort of a Caribbean burrito of curried beef layered with chickpeas and wrapped in a homemade flatbread. She expressed enjoyment from the drink made from the pulp of the soursop tropical fruit.
Callaloo Owner Hamid Latiff, 46, a native of the Republic of Trinidad and Tobago, said, “We’re excited to be in Long Beach to share our Caribbean flavors.”
Latiff’s wife, Jennifer, was a Cal State Long Beach student studying in the Caribbean on a Fulbright Scholarship – doing research for her master’s degree. The two met in Trinidad, fell in love, and when it was time for Jennifer to come back to Long Beach, Latiff came too. They are now happily married with two daughters.
“Being an island boy and missing the flavors of the Caribbean, I decided to bring the flavors here and share them with the people of Southern California,” Latiff said.
His cousin, Timothy Barker, 52, a retired Marine who has lived in California for years, helps run the restaurant. “We haven’t done much advertising yet, but it’s starting to pick up,” he said.
All three cooks are native to the Caribbean and cook their homeland entrees from scratch.
Callaloo Caribbean Kitchen is open for lunch and dinner every day. The telephone number is (562) 230-7530.