THERE’S A NEW RESTAURANT IN TOWN.
Chef Alan Hill and his Belizean wife Eve have opened a new restaurant: BACK-A-TOWN . And yes, it is in the back-o-town area on Glitter Street, three blocks from Mayan Island Air terminal. Currently they are open for breakfast and lunch (7am to 3pm - Monday through Saturday) and will soon begin serving dinners. Alan trained in Portland Oregon as a Le Cordon Blue Chef and worked for a time at Rojo’s Lounge. Some of you may remember his wonderful apple pies. He promised to make some more soon.
They have tables for twenty; two seat 4 each and one seats eight. There is a nice bar serving beer, soda and fruit juice. Mixed drinks will be added next week.
I took two of my workmen to lunch there and we each had a different dish. Rene had the whole fish which is always snapper ($13 BZ) Bird had the fish filets which is always grouper ($15) and I had the fried chicken ($10). All entrees as well as the side dishes were hearty and delicious. Of course the men had rice and beans with potato salad and I had French fries with a tossed green salad.
Al treated us to lobster ceviche with extra – made on the premises – corn chips. The second serving was fresh out of the deep fryer and not at all greasy. Lobster or shrimp ceviche sells for $15- $20 – $25 BZ depending on size.
Each of us had an icy cold lime juice and water. Total bill was $40 BZ – you can’t beat that with a stick!