Open at six. Roti's already hot.
A Guyanese bakery and roti shop on Liberty Ave. Doubles and sada roti in the morning, curry all day, bread and pastries straight out the oven.
What's hot every morning
Doors open at six. These go out first, and they go fast.
Doubles
Soft bara, curried channa, slaw and pepper. Say the word and we'll build it mild or hot.
Aloo Pie
Fried, split and loaded with channa, slaw and tamarind. Eat it walking.
Bake & Salt Fish
Salt fish cooked down with onion, tomato and pepper, piled on fresh bake.
Roti & curry
Dhal puri and paratha, wrapped or on the side, with whatever's in the pot.
Curry Chicken
The everyday order. Bone-in, cooked down proper.
Curry Goat
Slow-cooked till it falls off the bone.
Curry Duck
Dark, rich and peppered. Weekend favorite.
Curry Shrimp
Bright yellow curry, plenty shrimp.
Stew Chicken
Browned down the Guyanese way.
Dhal & Roti
Split pea dhal, scallion, one wiri wiri on top.
Baigan Choka
Roasted eggplant, garlic and scallion.
Vegetable Combo
Pumpkin, calaloo, bora and dhal with roti. All veg, no shortcuts.
Veggie Cook-Up
Rice cooked down in coconut milk with peas and herbs.
The bakery case
Baked through the day, so the afternoon doesn't mean leftovers.
Pine Tart
Folded triangle, pineapple inside.
Cheese Roll
Flaky pastry, sharp cheese.
Black Eye
Soft bun, red eye in the middle.
Egg Balls & Snacks
Fried to order, sauced on top.
Also in the case daily: salara, butterflap, tennis roll, buns and patties.
Wok & Fry
New at Julie's. Every wok plate comes your choice of fried rice, chow mein or lo mein.
Chicken Fried Rice
Chicken Chow Mein
Macaroni & Chicken
House style, peppered, scallion on top.
Weekends only
Call ahead on weekends — the specials move fast.