A new restaurant specialising in fries with a twist is set to open tomorrow.

FryDays is the brainchild of store owner Mstira Weeks, chef Janelle Williams and a silent investor.

The new food outlet is located in the former East Meets West restaurant in the Bermudiana Arcade, on Queen Street.

Ms Weeks is the owner of Mystique’s boutique, also located in the arcade.

“We’re just trying to offer something different to Bermuda. The silent investor approached me and we went from there,” said Ms Weeks.

“It’s gourmet fries and fries from around the world.

“Bermudians like something different. When people try it, I hope they come back.”

Ms Weeks said she was sure the market could support a new idea in hospitality.

“Food is something people will always buy and if they like it, they will come back.”

Ms Weeks said Ms Williams, who has a decade of experience in the culinary arts, also planned to offer a catering side, with two menus, one based on the restaurant’s offerings and one offering different kinds of food.

“We will definitely be doing breakfast waffles. We have a little bit of seating, but it will be mostly takeaway,” she said.

Ms Williams returned to Bermuda from a short stint at the upmarket Piping Rock Country Club, in New York, where she worked with celebrity chef Blake Verity, who starred in the TV show Iron Chef America.

She said: “This was an opportunity available before I left to go to New York, but I was already in transition to go there.”

And she promised: “There is no place like FryDays. It’s unique. This is a beginning.”

The new restaurant will offer a variety of fries and waffles, with a range of special toppings, as well as cakes and healthy eating options.

Fish sandwiches, using waffles as a base, and burgers will also be on offer.

The firm has recruited Dante Durham, a Lance Corporal in the Royal Bermuda Regiment, as a trainee chef.

Ms Williams said: “In the catering side of the business we’re offering two menus that will be released when we open.

“There will be a FryDays menu, which will piggyback off the restaurant menu, and the second menu will be a creative menu with Italian, pretty much anything the customer is looking for.”