The Tribune

By LESH

Tribune Features Reporter

acadet@tribunemedia.net

WHAT STARTED as a vision for two young Bahamians has turned into a dream come true.

That vision is now manifest in “Mojo’s Restaurant and Bar,” officially opened on New Year’s eve by owners Joey Gaskins Jr and Maurisa Glinton.

Joey, a former party promoter and budding academic, and classically trained chef Maurisa, carefully curated each aspect of this new venture. From the very texture and colour of the napkins to the spices and garnishes used; they ensure that each plate looks and tastes like perfection.

Located at the Sun Fun Resort, West Bay Street, Mojo’s offers a taste of New Orleans and the American South fused with flavours of the Bahamas and the West Indies, along with signature drinks, infused liquors and craft beers.

Both Joey and Maurisa said the space offers a light, friendly and comfortable atmosphere where all are welcomed to share and discuss ideas, expand personal and professional networks and enjoy exceptional food.

“The idea of Mojo’s actually came about after my 27 birthday party, which was an event that we threw at Harry’s Haven. It was a scene where we mixed Jazz music and people came dressed like the 1920s. Maurisa made things that you might find during the Harlem renaissance. People thought that it was such an experience and they really enjoyed it, and they kept saying that is what they missed here in Nassau,” said Joey.

During this time, Joey said he had the funds to invest and assist in Maurisa’s amazing culinary talent.

“We funded this from our personal resources and that only. We didn’t borrow from the bank or anyone. This is pretty much our labour of love in every sense,” said Joey.

While teaching at the College of the Bahamas, and pursuing a PHD, Joey said he and Maurisa made the decision to take the entrepreneur path and create a place where they wanted to be, Mojo’s.
“It was very difficult to find that kind of place here in Nassau, a place that has accessible costs, good food and cocktails, and a place where young professionals in particular, can sit around and be comfortable,” said Joey.
Maurisa said people can find places where they can get a good meal but the service is horrible. The service is great, but the food is average. She said they wanted to change this, and at the same time give young people a part to play in the creation of Mojo’s.
“The way that we treat people, we want that to always come across in our staff and in our food and environment itself. We involved a lot of young people in building this project, from the art work to the colours. It is important to realise that we wanted to give a lot of people a forum to display their talent. So the artwork is all done by independent young artists,” said Maurisa.
Joey said even the renovation of the building was done by a young contractor by the name of Brent Turnquest.

“This guy is young, not too long out of BTVI and this is the largest project that he has ever taken on. We had older more established contractors lined up for this stuff but we want more than anything else is to give shine to the younger generation,” said Joey.
For Joey, he said he loves the fact that he gets to meet a diverse cross section of people, supporting Mojo’s. It brings him joy to see people happy and enjoy themselves, he said.
“When the food comes out and they get their drinks in their hand, they are happy. We want people to feel comfortable and even though we are still new, we have regulars that come here every single night. They know that the service will take good care of them. I think that is an amazing testament to our desire to make this place a comfortable space to all of our patrons,” said Joey.
Maurisa said: “The culinary field is male dominated and as I started in school in New York, I think it was always important to be able to hold your own. Whether that means physically toting 15 pounds of food and running stairs or being able to say I can stay just as late and do just as much work as a male chef. I haven’t seen a lot of sexism and I am grateful for that. I know that it can exist I’m sure on some levels, but I feel that the culinary community that I have been drawn into has actually been a pretty inviting one.”