Canje

When chef Tavel Bristol-Joseph came to Austin in 2015 to help chef Kevin Fink open the restaurant Emmer & Rye he quickly noticed Caribbean food in Austin was vastly unrepresented. Six years later, a restaurant group with Fink (Emmer & Rye Hospitality), and with five concepts under their belt, Canje was opened in an inviting, relaxed space on the east side off E. 6th St. Canje is named after the national bird of Guyana, where Bristol-Joseph is from but the offerings here don’t stick to just the mainland. Many of the dishes highlight touchstones of the Caribbean islands like the smokey perfectly charred Jerk Chicken (which is not for the spice adverse) from Jamaica to the ultra fresh ceviche marinated in sour orange and dragon fruit with house made taro chips from Puerto Rico. The cocktail program focuses heavily on rum, and with its creatively balanced tropical drinks it transcends tiki kitsch and is good enough to warrant a standalone bar. The desserts at Bristol-Joseph and Finks restaurants are always spectacular and Canje keeps that going with elevated classics, the flan being my favorite. Canje is a welcome and necessary addition to the city and is doing a fantastic job showing Austinites a cuisine that deserves recognition.