Versatility promised as 20 ‘COVID compliant’ restaurants kick-start Restaurant Week
The 12th installment of Guyana Restaurant Week will be held from June 25 to July 4, 2021, with 20 COVID-19 compliant restaurants on board.
With an increase from the 13 restaurants that participated in the height of the pandemic in 2020, five new eateries have joined the event this year. They include Keisha’s Crab Shack, Altitude Cocktail Bar and Grill, Hard Rock Café, RS53 Resto Bar and Lounge, and the Flame Restaurant and Grill.
Pre-fixed menus are $3,000 $5,000 or $6,000 for lunch and dinner.
Six years running now, the event is being held in collaboration with the Tourism and Hospitality Association of Guyana (THAG), the Guyana Tourism Authority (GTA), sponsors, and participating restaurants.
The newly-elected President of THAG, Harrinand Persaud, has indicated that all locations have been inspected by the GTA and provided provisional compliance by the COVID-19 Task Force.
“I have seen the menus and patrons are in for a great treat. I encourage everyone to take pictures and post to our IG and Facebook pages,” he said during a private launch on Thursday at the Bistro Wine and Champagne Bar at MovieTowne, Lilliendaal, East Coast Demerara.
The other participating restaurants are Aagman Indian Restaurant, Bistro Wine and Champagne Bar, Café Belavana, Bottle Restaurant at Cara Lodge, Java Coffee Bar, New Thriving, OMG Arawak Steak House, Sucre Restaurant at Herdmanston Lodge, the Duke @ Roraima Duke Lodge, Gourmet Grub, Terra Mere Restaurant @ Marriott, Hibiscus Restaurant, the Lime Restaurant at Park Vue, and Grand Coastal.
Among those present at the launch on Thursday was the Minister of Tourism, Industry and Commerce, Oneidge Walrond.
She believes that since the genesis of Guyana Restaurant Week in 2014, there has been growth, not only in the participation of restaurants but the level of interest from Guyanese.
“It is imperative that our restaurant experiences and menu options match the expectations of guests. And by guests, I refer to both international and local visitors.
“I see Restaurant Week as an important and critical element of Guyana’s tourism thrust. That is why I am happy to see the number of participating restaurants back at 20 – up from the 13 which participated during the last edition of this event,” she said.
The minister used the opportunity to publicly commend the firms in the tourism sector for their resilience during the ongoing devastating pandemic.
“Guyana’s unique cultural mix is truly reflected in our cuisine as we delight in the flavours that embrace our diversity in almost every dish. This Restaurant Week is sure to demonstrate what we can accomplish by applying our creativity, inspiration, and passion to the culinary arts,” she added.
Walrond challenged the chefs and bartenders to bring their ‘A’ game and show their versatility in the food and beverage industry.