A near-legendary intimate restaurant on Alexander Street run by chef Delven Adams, the Backyard Cafe is less a restaurant than a small set-menu performance. Adams typically cooks for one party at a time, builds the menu around what is in the market that morning, and uses Guyanese ingredients almost exclusively — wiri-wiri peppers, fresh fish from the coast, dasheen, bora, and whatever produce the day yields.
Booking ahead is essential, often a week or more. The price is high by Georgetown standards but reasonable internationally, and the experience is one of the best ways to understand the depth of contemporary Guyanese cooking.