Amidst the surfeit of ‘eating places’ that continue to emerge across coastal Guyana, a circumstance arising out of the oil-driven affluence seemingly triggered by enhanced disposable incomes, an upsurge in the numbers of local ‘foodies’ continues to be one of the more visible manifestations of contemporary urban behaviour. These days, local eating houses are inclined – through their culinary offerings – to ‘capture’ their own clientele. This, it would appear, is the case with the Petit Four establishment, situated at 160 Waterloo Street and owned and operated by a seemingly fiercely determined Proprietrix who seeks not just to make the facility the place in the capital to eat and to return to as much for its environment as for the range of its culinary offerings.
The Petit Four ‘ship’ is captained by self-confessed workaholic Samara Murphy who often appears preoccupied with culinary undertakings that make a persuasive case for repeat visits. Across the counter, eager to please, Murphy, an Honours Graduate of the Culinary Institute of the United States, aggressively ‘talks up’ the facility’s ‘Café fare,’ mostly coffees, teas and light baked goods. Beyond those the Petit Four offers soups, sandwiches and salads, the establishment’s ‘eats’ assuming an international flavour that embraces Cheddar Corn Biscuits to Corn Chowder, Cheese Cakes and Quinoa.