By NAN Food Editor
News Americas, NEW YORK, NY, Fri. Oct. 8, 2021: The Guyanese-inspired restaurant, Canje, is now a reality in Austin, Texas.
Guyanese immigrant Chef Tavel Bristol-Joseph, and his partners in the Emmer & Rye Hospitaly Group, opened the Caribbean-inspired restaurant on October 5th at 1914 E. Sixth St. in East Austin, Texas.
Named after the national bird of his homeland, the canje pheasant, the new restaurant will allow Bristol-Joseph the first opportunity of his culinary career to bring the flavors of his homeland and region to the palettes of diners in the lone star state.
Dishes include plantain chips served with a mango hot sauce and pork-fat mayonnaise-ketchup mixture, sweet fried plantains, wild boar pepper pot, Guyanese-style roti, jerk chicken with charred tomatoes, and mango and pineapple achar.
Desserts include ambrosia with spiked rum and fruits, black cake with cream cheese frosting, and flan served with passion fruit. The
The Caribbean influences extend into the cocktail menu developed by beverage director Kate Houser. The Curry Wata is made with a curry-infused gin, rum, and a mango-apple chutney.
Bristol-Joseph, born and raised in Guyana, had a difficult childhood. His father, a drug dealer, died when he was 7, and his mother was stuck in the United States due to visa restrictions. He moved to the United States shortly after graduating high school with dreams of playing professional basketball, but he quickly realized he had more game in the kitchen than on the court and enrolled in pastry school in New York City instead. Today, Bristol-Joseph has become an undeniable force in the kitchen and is a co-owner alongside 2016 F&W Best New Chef Kevin Fink and executive pastry chef at five different restaurants throughout Austin including Emmer & Rye, Hestia, Kalimotxo, Henbit, and TLV. Canje is the latest addition to the Emmer & Rye Hospitality Group.
