True Caribbean fare on island time, in Somerville

Left: (from front): co-owner Susan Puckerin, executive chef Mark Reid, co-owner Michael Puckerin, general manager Kirk Cambridge-Del Pesche. Above: baccanal wings with Buffalo Soldier sauce. Far left: reggae pork platter with sides of macaroni pie and melongene choka (roasted eggplant).
Left: (from front): co-owner Susan Puckerin, executive chef Mark Reid, co-owner Michael Puckerin, general manager Kirk Cambridge-Del Pesche. Above: baccanal wings with Buffalo Soldier sauce. Far left: reggae pork platter with sides of macaroni pie and melongene choka (roasted eggplant).Credit: photos by yoon s. byun/globe staff

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Every time cousins Kirk Cambridge-Del Pesche and Susan Puckerin chatted at family gatherings, the conversation was always the same: They should open a restaurant together. Cambridge-Del Pesche, whose family owned an eatery in the Grenadines, bemoaned the lack of an authentic, upscale Caribbean spot in the Boston area. Puckerin, an accomplished home chef and hair salon owner, was eager to cook up the cuisine of her native Trinidad.

When an East Somerville property on McGrath Highway became available in June (the space once housed the restaurant Las Brisas) the two took the plunge. They brought aboard Jamaica native Mark Reid as executive chef. Puckerin is also in the kitchen and her husband, Michael, a retired Olympic runner, serves as sous chef. Cambridge-Del Pesche manages the front.

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