Our roots

A name spoken with love,
long before it was a sign.

Ella's didn't begin in a restaurant. It began at a kitchen table, in a home full of laughter, with a Sunday pot that always had room for one more. This is how it grew.

Milestones

The road from home kitchen to family table

Every plate has a story. So does every year.

  1. 2014

    Ella before the kitchen

    Before there was a restaurant, there was a name. Ella's mother named her after the dream of a place where everyone would feel like family — long before her first child was born.

  2. 2017

    Sunday pot, every Sunday

    It started in the kitchen at home. Oxtail on Sundays. Curry goat on Tuesdays. Friends turned up uninvited. Nobody complained.

  3. 2019

    We open the doors

    Ella's opens with eight tables, a hand-painted mural, and one promise: come hungry, leave family.

  4. 2021

    The patio becomes a vibe

    The teal-railed patio fills up every Friday. Reggae nights start. Strangers swap plates. The neighborhood adopts us.

  5. 2023

    Best Caribbean — three years running

    Recognized as the city's best Caribbean kitchen. We celebrate by giving free Rum Punch to every customer that night.

  6. Today

    More than food — it's family

    Catering weddings, hosting birthdays, feeding the city. Same recipes. Same hands. Same Ella.

The family

The hands that stir the pot

Two people. One kitchen. A whole lot of love going into every plate.

Aleitha — Co-Owner & Restaurant Manager

Aleitha

Co-Owner & Restaurant Manager

If you leave hungry, that's on me.

Front-of-house captain, schedule wizard, hugger-in-chief. Aleitha keeps the room warm and the service tight — she'll remember your name on visit two.

  • Favourite dish

    Curry goat with rice & peas

  • Go-to drink

    Sorrel with a squeeze of lime

  • On repeat

    Etana — “I Rise”

  • Best part of the day

    Table-hopping at Sunday brunch

Rohan — Co-Owner & Head Chef

Rohan

Co-Owner & Head Chef

Spice ain't about heat — it's about memory.

Born in Kingston, trained everywhere. Rohan runs the line, builds the menu, and still tastes every pot before it leaves the pass.

  • Favourite dish

    Oxtail, slow-braised, no shortcuts

  • Go-to drink

    Overproof on the rocks, one cube

  • Kitchen anthem

    Buju Banton — “Untold Stories”

  • Weekend ritual

    Saturday market run with the kids

Come meet the family

Pull up a chair. Stay for dessert. We'll save you a seat.