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Grill night kick-starts new Azu Beastro era

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Andy Detzer knew he was facing an uphill battle when he took over Azu Beastro.

The restaurant is located far off the beaten path, at the back of the Bermuda Aquarium Museum and Zoo.

Adding to his woes, lunchtime diners must pay the Aquarium admission fee in order to get in.

But those are minor challenges when compared with what's on offer, the manager of Fourways Inn believes.

At the tip of the list: a beautiful view of Harrington Sound.

“There have been a succession of people running it since it was opened by Flying Chef in 2013,” Mr Detzer said. “No one has been able to make a go of it.

“We are a larger restaurant group and have a better infrastructure. Hopefully, we will be able to take things to the next level. When we first took over, we took the time to listen to customers.”

The overwhelming response was that the menu didn't have enough variety at lunch. Fourways Inn expanded it to include hot dogs and veggie burgers.

To spice up evenings, they're offering a grill night every other Friday. Diners pick out their own meats, marinades and seasonings from a buffet and grill it themselves.

“If you're not sure how long to cook that chicken or fish, there's a chef standing by to ask,” said Mr Detzer.

“You have nothing to worry about. You don't have to shop, cook or clean. You just throw the stuff on the grill. When you're done, you just walk away.”

Grilling happens right on the lawn.

The cost is determined by the weight of the meat chosen.

The first event took place last week. Bermuda Zoological Society president Richard Winchell and his wife Mary were among the crowd.

“We were looking after our two grandchildren,” said Mrs Winchell. “We thought it would be fun.”

Amira, 9, and Etienne Strong, 7, got a kick out of grilling, she said.

“They aren't usually allowed near a grill. With this, we let them help out a bit.”

Mr Detzer got the idea from his brother-in-law in Germany.

“He works in the restaurant industry,” he said. “Master grilling is really popular in Germany right now. He was telling me about it. I thought wow, that sounds like something we could try here. We're hoping to bring more people, not just to the restaurant, but also to the Aquarium.”

•The restaurant is open Monday to Saturday from 9am to 4pm and on Friday evenings between 5.30pm and 9pm. The next grill night takes place October 14.

Hany Eskanda helps Amira and Etienne Strong with the grill while grandmother Mary Winchell looks on (Photograph supplied)
Meat searing on the grill (Photograph supplied)
Grilling buffet (Photograph supplied)
Azu Beastro chef Aljelita Gibrian, Fourways Inn manager Andy Detzer, and AZU Beastro manager Marion Ritchie (Photograph by Blaire Simmons)
New beginning: Azu Beastro chef Aljelita Gibrian, Fourways Inn manager Andy Detzer and Azu Beastro manager Marion Ritchie are spicing up their menu with more variety and a grill night
<p>Cooking tips</p>

The important thing about grilling is knowing when to stop according to Fourways Inn manager Andy Detzer.

Here’s three more grilling secrets from the professionals:

1, Sear the meat to seal in the juices. Use a high temperature to seal it but cook it over a lower temperature.

2, A gas barbecue will give you more control over the grill. If you use coals, create a little pile of them on one side of the grill. The pile will produce more heat for searing. On the other side of the grill create a flatter area of coals. This will provide an area of lower cooking temperature.

3, A good quality meat product will give you a leg up in the taste department.

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Published October 07, 2016 at 9:00 am (Updated October 07, 2016 at 2:39 am)

Grill night kick-starts new Azu Beastro era

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