Great food, great setting
According to Chef Karl Thomas at Lillian's, he had the fish "express itself" in his crispy salmon. Just the right amount of peppercorn and sea salt welcome carrot, string beans, and creamed potato to the party flagged with a crispy tortilla chip.
For this year's Gleaner-sponsored Restaurant Week, the restaurant will be offering a tantalising spread that includes chicken empanadas, shredded and simmered in a hoisin barbecue sauce, covered with sweet tart, like patty, and deep-fried, served with a Scotch bonnet remoulade.
The restaurant, located on the campus of the University of Technology (UTech), forms part of the Caribbean Sculpture Park, the only one of its kind in the Caribbean.
According to Chef Thomas, Restaurant Week continues to attract new customers outside of UTech.
"Last year, we had More than 300 customers for the week. Over 80 per cent were from outside of the university," he told Food. "One customer in particular said that she has travelled almost all over the world - cruise ships, restaurants, hotels and this was one of the best foods she has ever had," he added with a laugh.
Chef Thomas said that foodies should make Lillian's Restaurant their choice for Restaurant Week, and they are sure to get great food at a historic venue, great service, and value for their money.
"The ambience is next to none - customers are exposed to the natural air while enjoying their favourite meal."
- Cathy Risden