Susie's for lunch this year

Susie's Bakery has been in operation for the last 18 and a half years and has been part of the Gleaner-sponsored Restaurant Week for the past six years.

Owner Susie Hanna told Food that this year, they won't be doing a dinner option. instead, they are opting to be part of the Nyam and Scram category. "This year, we are not doing a dinner option. Instead, we are doing a lunch option. Because of the economic downturn, and an increase in operating costs, we have decided that the lunch is a less expensive choice for customers," she explained.

"We are going to make it extra special this year by adding a soup, a delicious oatmeal cookie, raspberry iced tea, and a raisin cookie with the meal at a very low cost because we want everybody to be included," she added.

"During Restaurant Week, the bar is going to be opening earlier than usual, as well," Hanna ended.

Chef Shanroy Grizzle displayed his special of stuffed rolled pork roast, served with mashed sweet potatoes and vegetables and coconut fish drizzled with curry sauce, served with seasoned rice and vegetables.

- S.B.