Good Eats: Dinner at Canje – Austin, TX

Reading Time: 5 minutes

I took a quick trip to Austin to get the band – my college BFFs – back together for a weekend of fun. With the triple-digit heatwave sweeping across Texas, we didn’t leave the hotel much except for a delicious dinner at Canje, an East Austin hot spot for modern Caribbean food.

Website:	https://canjeatx.com/
Pricing:	$$-$$$
Cuisine:	Caribbean, Contemporary
Good to Know:	Reservations recommended; valet parking available
BGMW Faves:	Curry Wagyu Beef, Rice & Peas; Rum Punch Sorbet

Canje’s interior and patio dining spaces are small but cozy, with a mix of 2-tops and family tables to accommodate different group sizes. The restaurant buzzes with a fun mix of AfroBeats and Pop music while diners unwind from the day over brightly colored cocktails and small plates.

I strongly recommend making reservations in advance! We arrived shortly after Canje opened at 5 pm and some guests were already anticipating 2+ hour wait times. Grab a reservation on OpenTable and make sure your party is on time because the dining times are limited and based on party size.  Our party of three had a 1 hour and 45 minutes limit.

I have mixed feelings about dining time limits, but I get it: it’s a popular restaurant with limited seating. Nonetheless, I didn’t feel rushed even though ordering dessert put us over our limit. Just be mindful…

Check out more Black Girl Meets World Restaurant Reviews

Drinks

Canje’s bar is the centerpiece of the restaurant and serves up cocktails that are as ambitious (Curry-infused gin!?) as they are colorful. A Caribbean restaurant with a bunch of Agave and Gin cocktails seemed odd to me, but I chalked it up to catering to its Austin audience. Looking for a rum punch? Well, save that for dessert.

QUITTIN’ THYME

This was such a fun sip! The fruity-floral flavors from the pineapple and Hibiscus are mellowed out by the herbaceous punch of yellow chartreuse and thyme-infused rum.

GREEN THUMB

One day you’re young, impulsively roadtrippin’ to Austin to sneak into Fader Fort; the next day you’re ordering lemongrass and basil gin cocktails.

EL YUCATAN

This is your standard hibiscus margarita with a spicy kick from Ancho Reyes Verde liquer.

Food

Chef de Cuisine Harvard Aninye breaks Canje’s menu into four sections labeled using common patois sayings: Wah Gwaan – Appetizers, Suppa – Entrees, Tryating – Sides, and Likkle Muore – Desserts.

BGMW Note: The farm-to-market concept means fresh and sometimes substituted ingredients. Some items featured may not be available during your visit.

Wah Gwaan ( Canje Appetizers)

PLANTAIN CHIPS

The plantain chips are served with Mango Hot Salsa and coconut-lime aioli. I was in the minority, but I didn’t hate the aioli. However, general consensus was to stick with the Calypso salsa. I recommend ordering these as a table snack while waiting for your main course.

Suppa and Tryating (Canje Entrees + Sides)

The Canje team recommended we order 2-3 dishes per person. We were fine with sharing, but some plates are more shareable than others – it’ll depend on who you’re dining with.

JERK CHICKEN

Did you go to a Caribbean restaurant if you didn’t order the jerk chicken?! At Canje, the 1/2 jerk chicken is a generous and sharable plate of well spiced, juicy yard bird. Order it!

SWEET PLANTAINS

If there are plantains on the menu, I’m ordering them. These paired well with the jerk chicken.

CURRY WAGYU BEEF with GUYANESE ROTI

Texas wagyu beef in a warm bowl of Curry? Hands down my favorite dish of the night! You definitely need to order the Guyanese Roti to sop up all the goodness.

WILD BOAR PEPPER POT

I’m not well-versed in Guyanese cuisine, so trying pepper pot – Guyana’s national dish – was a pleasant introduction. The Amerindian stews consists of tender chunks of wild boar tossed in a syrupy cassareep sauce spiced with Cinnamon, ginger, and orange peel.

Carolina Gold Rice & Purple Hulled Peas

Rice and peas are one of my favorite Jamaican dishes, but this version is nothing like I expected. A nod to the African Diaspora and Southern cuisine, Canje’s version features Carolina gold rice and purple hull peas – black eyed peas’ more colorful cousin, and is a prime example of Canje’s contemporary fusion approach.

BRAISED TEXAS GREENS “CALLALOO”

I’ll preface this with the disclaimer that we received Canje’s vegan Callaloo because I’m allergic to shellfish and their Callaloo dish uses shellfish stock to braise the greens. With that said, the vegan version completely missed the mark on flavor and was the least liked dish for our table.

Likkle Muore ( Canje Desserts)

Rum Punch Sorbet

Despite my disappointment that there wasn’t a rum punch on the cocktail menu, the classic Caribbean drink found its way to Canje’s dessert menu. Small, stacked scoops of sorrel, mango, and cantaloupe sorbet are topped with a generous pour of El Dorado 12 year rum. The rum punch sorbet is equal parts refreshing and boozy and sure to be a crowd favorite, especially during the summer!

PLANTAIN CAKE WITH RUM RAISIN ICE CREAM

The most surprising and delicious treat! The cake was dense but moist with a perfect amount of sweetness from ripe plantains. Plus, the scoop of rum raisin ice cream set it off. Order this!

Final Thoughts on Canje

Short answer: Yes! Admittedly, I wasn’t sure what to expect from a “modern” Caribbean restaurant – especially in Austin – but Chef Tavel Bristol-Joseph’s restaurant delivers Guyanese and other Caribbean cuisines in a thoughtful approach to contemporary dining. Now I only want my rum punch served as a sorbet with a rum floater, thank you very much.

BGMWEats Rating

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