Mo-Bay Grill is a restaurant that serves delicious Jamaican and American cuisine in a wonderful tropical atmosphere. Our food is made of top quality ingredients, including spices, vegetables, and fresh fruits. Whether you are in the mood for jerk chicken or oxtail and beans, our food is sure to make your mouth water for more!

Wesley Campbell has a lifetime of experience in the food buisness. At the age of 14 he won the cooking competition.He made chicken stuffed with rice and sausage and then there was no looking back. The journey of a young boy to the owner of Mo-BAY GRILL is indeed a remarkable one.

Philosophers have always maintained that you can tell the character of a country by the way its people think. Others feel that the surest way to tell a country’s character is to examine the art it produces. Both are probably right, up to a point. But gourmets have always insisted that the surest way to really know a country and its people is to study their eating habits – the food they eat, the way they cook it, and their attitude to foods and eating habits alien to them.
Though all the above is doubtless a little exaggerated, the food theory is perhaps the one that will stand up best under examination. In the case of our county, for instance, we all know that Jamaica is a very colorful place, but full of contrasts and anomalies. We know it is a lusty country, sometimes too forthright, yet blessed with a certain native elegance. We know it is a country very eager to live life and with a definite and outstanding pattern for living it, a pattern sometimes puzzling to the foreigner. And we know, too, that we eat, and the way we prepare it, not to mention our attitude to food that is not familiar to us.
To mention a few examples: Why is the most firmly established staple food in Jamaica a salted fish foreign to our waters, which has to be imported at great expense? Why do we concentrate so much on starches instead of looking around for proteins apart from meat, which is admittedly expensive for our low – income groups?
Why do we concentrate on a comparatively few dishes, which, although certainly delicious, tend to grow monotonous in a lifetime of eating? Why don’t we eat more green salads?

The answers to these question lie, of course, in our national character. We are lusty, yes, and vital, but still elegant enough to produce cassava wafers. We have been hardly conscious of our virtual monopoly of the Ackee, but we did produce Salt fish and Ackee and have gone on to produce and Ackee Soufflé. But we have been unimaginative enough to eat boiled yams, cocoes and sweet potatoes without thinking of other ways to prepare them, except for some rather heavy puddings which depend on spices and sweetening to make them palatable. And yet our Meat Patties, highly seasoned, sustaining and delicious, are probably unique to Jamaica. We are a people of contrasts.

Although visitors have been coming here for years and marveling at our unusual ways to use them. But years ago we reached a great and significant point in our chequered history. We gained our independence. Since then we have become conscious of being Jamaican, of being a people, with our own mores, our own way of thinking, our own identity. And since then we have determined to make the most of what we have, to promote our own culture and to make others conscious that we an autonomous, integrated people with something good to offer to the world. And that brings us to the purpose of this presentation.
This is mainly a review of Jamaican cooking, ignoring the more obvious and unimpressive dishes and bringing the better one back to mind. But it is more than that. It is an attempt- if not the first, then certainly one of the first – to suggest how to use our old, familiar Jamaican ingredients in new, interesting and delicious ways. All the new recipes has been tested and originated by Chef Wesley Campbell.