The second annual Antigua & Barbuda Restaurant Week will take place May 4 to 19. During the event, which actually spans two weeks, attendees can partake in a variety of special and discounted dining as well as events that showcase the twin-island nation’s food, restaurants art and culture.
Events for Restaurant Week will include prix fixe menus and discounted dining packages (ranging from $25 to $75) inclusive of lunch, dinner, wine and cocktails from more than 20 restaurants. The event will include live music, entertainment and children’s activities throughout its duration.
The event will feature a lineup of celebrity chefs and beverage experts exclusively of Caribbean heritage, including chef Kareem Roberts, raised in Antigua and head chef at Trinity, a restaurant in Cambridge, England; Althea Brown from Guyana, author of the “Caribbean Paleo” cookbook; chef Angel Barreto, a three-time James Beard Foundation Award semifinalist and finalist on Food & Wine’s “Best New Chef” 2021 list, who is of Puerto Rican descent; and St. Lucia-born chef Shorne Benjamin, who competed on the Food Network’s “Beat Bobby Flay,” became a finalist on “Chopped” and won the 2017 Grace Jamaican Jerk Festival Celebrity Chef Throw Down in New York.
Other appearances include those from St. Croix chef Digby Stridiron, known for his work as chef of Balter and Braata in St. Croix, where he earned recognition as one of USA Today’s 10 Best Restaurants in the Caribbean and Food & Wine named his food “the new heart of Caribbean cooking.” Representing wines will be sommelier Nadine Brown, born and raised in Jamaica and Puerto Rico, and a wine writer, judge educator, and owner of wine consultancy firm At Your Service.
A final schedule and lineup will be available soon at www.antiguabarbudarestaurantweek.com.
