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Welcome to Cré Olé (pronounced, “Cray Olay”),

The Guide to Dining in Trinidad & Tobago.

Welcome to the 16th edition of Cré Olé (pronounced, “Cray Olay”), the Guide to Dining in Trinidad & Tobago.

The year since our last issue has been perhaps the most challenging one faced by the dining industry in Trinidad & Tobago since the first issue of Cré Olé appeared in 2003. Even the best and most-deserving of restaurants are facing real difficulty.

Aren’t we all?

But it is in difficult times that it becomes espeically important to celebrate life, and its best aspects; and Cré Olé has always understood that Trinidad & Tobago’s most attractive tourism product is its rich, multi-ethnic population, whose indomitable spirit has always been reflected in its inventive and delicious cuisine – which itself has roots in every part of the world. We taste Trinidad & Tobago best in our food – like the Maracas Bay shark-and-bake the New York Times called, ‘the best fish sandwich in the world’.

We know that 100 per cent of visitors, whether on holiday or business, will want good food in a variety of settings. They can find them all here.

We think our magazine is both a necessary tool for and an indicator of the development of the national dining industry. We invite you to try the best of the food of Trinidad & Tobago.

And, with the celebration of your own good times, to help Trinidad & Tobago to go forward through bad times in the ongoing struggle to find itself through one of the most pleasant routes: its own cuisine.

You can find just about everything you need to know about a prospective restaurant quickly and easily in Cré Olé’s pages. Use the reference categories on page 2 or just flick through. (You can also give feedback at the website, www.cre-ole.com.)

We sincerely hope you love every bite.

But we leave you with this warning: if you’re not hungry when you pick up Cré Olé, you’re very likely to be very shortly after.

Bon appétit.

BC Pires
Editor

Feedback’s a Gift

Contact us Email
Click here to call us! 740-4234

Click on any category to find restaurants

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Restaurants by categories

Huawei Wowee

Cré Olé pictures editor, Carla Castagne, dismissed the hype about the Huawei P10 smartphone camera until she found out it had, not just one, but two lenses made by Leica, the German camera maker, the dominant brand name in high-end cameras for over a century. So Carla put aside her assumption that no smartphone camera could be as good as the P10 was supposed to be. And discovered it is. Here is Carla’s report.

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As a food photographer, I cringe at the food pictures people share on social media; I cringe, not for the people who post these awful pictures, but for the chefs who made those great dishes, and know they really look NOTHING like the mess they see tagged to their restaurant! I feel so sorry for the chefs, sometimes, I contemplate writing a book called, “Food Photography for Dummies”.

But, then, I know food photography is not easy. In the 16 years I’ve been taking the food photographs for Cré Olé, I’ve learned the basics: start with a good – i.e., expensive – camera; learn –slowly, painfully – about lighting, backgrounds, plate positioning and, critically, focus. I’ve also upgraded my cameras often.
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Five years ago I bought my Leica D-Lux 6 to capture a once-in-a-lifetime holiday without lugging my heavy Cannon EO50 SLR all over the Grand Canyon! My Leica quickly became my “take everywhere” camera, even on Cré Olé shoots, because it allows a completely different type of picture and, most important, because it is so much smaller, it is much easier to be creative with my camera angles.

And then I realised the Huawei P10 is even smaller than the D-Lux 6!

So, for shoots for this year’s magazine, I took my Huawei P10 with me, too; in the worst case scenario, even if it couldn’t deliver the high-quality, high-resolution pictures we need in Cré Olé, I could always make phone calls on it! Without expecting very much, despite all I’d heard, I used the phone on several shoots, starting with the professional mode and shooting in RAW, the high-quality format.
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But I quickly discovered it was far simpler – and, often, actually better – to shoot in the auto mode, and rely on the ‘bokeh’ or wide aperture effect as well as such auto-mode settings as monochrome, HDR (high dynamic range), panorama and night shot, as well as silky water, car light trails, light graffiti and star track.

With my Canon, to take a picture with those effects would require a tripod and a pretty long time to set up. With the Huawei, I snapped them. The lenses are that good and the camera’s processing ability that effective.

Shoot first focus later

Even if you mess up the shot with the camera, you can almost always fix it by using a seemingly endless list of options in edit mode, because all the information related to it is saved with the image. If, e.g., in using, the bokeh effect, you realise the camera was not focused on the spot you wanted to be the centre of attention, you simply change the focal point in editing – and you can do this on the handheld phone, without saving to a computer and fiddling for hours. The Huawei P10 gives Adobe Photoshop serious competition.

The pictures on this page show the P10’s quality. But, if you really want to see what it can do, turn to page 69. I took that dramatic picture with the Huawei P10! And I am told the Huawei Mate 10, scheduled for release in Trinidad in early 2018, is even better!

In the end, I have mixed feelings about the Huawei 10. On the one hand, it makes my job far easier; on the other, it threatens to make my job obsolete.

Because the Huawei P10 turns anyone into a food photographer. Anyone’s plate shots look professional taken with this phone.

So, if I were a fancy restaurant chef, I’d have a Huawei P10 mounted on each table, with a cord attached to it, (so it couldn’t be stolen, because people would be tempted to, after seeing the pictures) and I’d make every guest sign a form promising to use only this phone to share pictures of their meal on socialmedia.

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And, if I did write that “Food Photography for Dummies”, it would end up being one page: an advertising flier with a picture of the Huawei P10 on it.

EAT LOVE BAKEThe best thing since sliced bread

Trinidadians believe in their bakeries, so much so that VS Naipaul even wrote a short story – The Baker’s Story – about the art. In a place that actually gave rise to a bakery named “Daily Bread” (as in, “Give us this day our”) it is no surprise to find bakeries are also centres of caring and community. Cré Olé lists here some of our favourites.

SWEET FOR DAYSWhere there’s a whisk there’s a way

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“Wherever I travel to in the world, or even in my own kitchen, Angostura® Bitters is the nucleus of my culinary creations. After all, it’s the taste that changed the world.”
Chef Jason Peru

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Try Angostura Bitters in any of the dishes below
to add a new twist with love

Broiled lemon-garlic shrimp
Angostura burgers / sliders
Apple crumble with Bitters
Be-devilled eggs
Bitter honey ham glaze
Mac & cheese bites
Pulled pork sliders
Better biscuits
Sweet-salty-bitters glazed nuts
Roasted vegetables with Angostura mayonnaise
Rum coffee French toast with Bitters maple syrup
orange coconut rice

Tuna tartare atop chilled polenta


Polenta ingredients needed
2 tbsp vegetable oil
4 tbsp butter.
3 tbsp minced garlic
3 tbsp minced onions
2 tbsp minced pimento peppers
4 cups vegetable stock
2 cups heavy cream
2 cups corn meal
½ cup shredded cheddar cheese
1 tsp black pepper
2 tsp salt
5- 6 Dashes of ANGOSTURA® aromatic bitters
3 tbsp finely minced parsley

Method
In a medium saucepan over medium heat, add oil and butter.
Add minced garlic, onions and pimentos peppers and sweat for three minutes. Add the heavy cream and the stock and bring to a boil.
On a medium heat, slowly add the polenta by whisking it in,
continue cooking on medium heat and stirring with spatula.
When polenta is smooth and bubbling like hot lava remove from stove and add the shredded cheddar cheeses and season with salt, black pepper and Angostura Bitters. Fold in the minced parsley then pour the polenta into a greased rimmed baking sheet. Set aside to cool and firm up, about 30 minutes. Cut into 3-inch circular discs and set aside.

Tuna tartare ingredients needed
12oz, sushi grade tuna, finely diced
4 -5 dashes of Angostura Orange Bitters
4 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 tbsp of freshly squeezed orange juice
3 tbsp minced garlic
5 tbsp of minced purple onions
3 tbsp of finely chopped chives
3 tbsp finely chopped celery leaves
2 tsp of minced jalapeno
3 tbsp of freshly minced cilantro leaves
black pepper and salt to taste

Method
Combine the tuna with all the ingredients in a large bowl and gently fold until they are well incorporated. Taste and adjust salt and pepper if needed.
To assemble
Place a disc of polenta on the plate and top with a dollop of tuna tartare. Place a cranberry on top followed with a sprig of fresh dill. Serve and enjoy.
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Welcome to Cré Olé (pronounced, “Cray Olay”),

The Guide to Dining in Trinidad & Tobago.

Our mobile site is set up to make choosing your restaurant as easy and as simply as possible.

Not sure what type of cuisine you want? Or maybe you want Chinese or Arabic? Our menus show you the list restaurants serving type of cuisine, location, open on Sundays, wheelchair access and more.

Each restaurant has a sample menu, a brief review, ratings and a map showing their location.

If you want to make a reservation just click on our
“Call us here” and you phone will do the rest.

Feedback’s a Gift

Contact us Email
Click here to call us! 740-4234

Click on any category to find restaurants

My Image

Restaurants by categories

EAT LOVE BAKEThe best thing since sliced bread

Trinidadians believe in their bakeries, so much so that VS Naipaul even wrote a short story – The Baker’s Story – about the art. In a place that actually gave rise to a bakery named “Daily Bread” (as in, “Give us this day our”) it is no surprise to find bakeries are also centres of caring and community. Cré Olé lists here some of our favourites.

The guide to dining in Trinidad and Tobago

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