A pleasing afternoon in the company of one of the current key players in what is almost certainly the most enduring eating house in contemporary Guyana, Clinton Urling, was sufficient to send a message that the onset of COVID-19 has done little to dampen the entrepreneurial spirit of the second-generation owners of German’s Restaurant.
Just over an hour of conversation with Clinton served to persuade me that the lean days which the restaurant, known for its soups and stews wherever Guyanese reside, have, like other enterprises, had to endure over the past year or so, have done nothing either to staunch the determination of the proprietors nor to dampen the enthusiasm of its patrons.
More than remaining rock solid at its ‘Tiger Bay’ location, German’s has moved on. Over the course of our discourse Clinton disclosed the strides which the enterprise has made. German’s today, is one of the few indigenous enterprises, which has spread its proverbial wings overseas, navigating, over the past three years or so, the intricacies of establishing its first restaurant in Brooklyn, New York.
