Osu Jerk Grill, a new restaurant that has just launched in Norwalk, appears to be an object lesson in how to create a new product while keeping former faithful customers happy.
Owned by brothers Joshua Gameklu and Enoch Sowah, the restaurant was inspired by the previous establishment at 240 Connecticut Ave., No Leftovers Caribbean Restaurant, closed after its owner retired. The siblings, who took over the space, decided to maintain the Jamaican culinary appeal while also incorporating African flavors, recognizing the deep food and cultural connections between the two regions, something dear to their hearts.
Gameklu, the driving force behind the restaurant, brings more than 20 years of experience in the food industry, having previously run Kadosh Foods, a wholesale Ghanaian food company, and Osu R.E. Grill, an African restaurant, both in the Bronx. His passion for food began in Ghana, where he helped his mother run a street food stand, sparking his lifelong love for cooking and sharing the flavors of his heritage.
“(My) commitment to quality and authenticity is at the heart of everything I do,” he told the Westfair Business Journal, “ensuring that every dish tells a story and delivers the vibrant, bold flavors of Ghana and Jamaica.”
He encouraged Sowah, an entrepreneur with a background in public policy, governance and management, to join the business. Sowah plays a pivotal role in overseeing daily operations, leveraging his expertise in organization, strategy and team management to ensure the restaurant runs smoothly. He also guides the restaurant’s long-term vision, focusing on community engagement, decision-making and dealing with challenges.
One of the first issues the pair faced was obtaining the correct permits to operate the restaurant fully. Since they were taking over an existing business, they had envisaged a fairly smooth process but later appreciated that “coming from New York and unfamiliar with Norwalk’s specific requirements,” they were facing a situation that was not quite so simple. Navigating multiple city departments and agencies for approval took time, and unfortunately they were obliged to shutter the restaurant for a couple of weeks within the first few months of opening.
“While this wasn’t ideal,” Sowah said, “we used that time to gather all the necessary information, file the required paperwork correctly and ensure we had everything in place to operate smoothly moving forward.”
With that setback addressed, the biggest challenge, he added, was overcoming skepticism from the community. The location had been a Jamaican restaurant for years, with many customers familiar with the previous owner and staff, most of whom were Jamaican, and there was initial concern about whether two brothers from Ghana could maintain the authenticity of the Jamaican dining experience – notwithstanding they had chefs and staff who were Jamaican-born or -raised or of Jamaican descent.
Other customers, meanwhile, who weren’t aware of the ownership change, were unsure about the introduction of Ghanaian and African dishes, and questioned their authenticity.
To address these challenges, the pair took significant steps. “We now have two highly experienced chefs – one from Ghana and one from Jamaica,” Sowah said, “who carefully curate the most authentic flavors from both cuisines. We’ve also strengthened our quality control measures, ensuring that every ingredient is fresh and that each dish meets the highest standards.” He added that he and his brother have had to learn, adapt and refine their craft because their ultimate goal is “to bring people together through exceptional food, warm hospitality and a true celebration of culture.”
As for their customer base, Sowah said it is diverse, “boomers to Gen Z, across all nationalities – not just customers that know the flavors of the cuisine. Thanks to our location right off I-95, Exit 14 – and the irresistible aroma from our outdoor smokers – we’ve had many customers stop by simply because the scent caught their attention as they drove past.”
He said that, on average, he and Gameklu dedicate 70 to 90 hours a week to managing the business, sometimes more. This could include overseeing daily operations, ensuring quality control, working with chefs on menu development, handling administrative tasks and engaging with customers.
“There’s always something that needs our attention, and the work never really stops.”
While noting how far the business had come since its launch, Sowah also acknowledged that it was not immune to “the broader economic challenges, such as rising costs and inflation, which have affected many people’s ability to dine out as frequently as they used to.” He said that while these factors had organically affected their sales, he and Gameklu were grateful to the loyal customers who continue to support them.
“Their patronage means the world to us, and we’re committed to providing them with great value, quality and an unforgettable dining experience.”
