Made to order. That’s the main focus at Ferdie’s Footsteps Restaurant on the island of St. Vincent. For the past 33 years, Chef Ferdinand (Ferdie) Toney has been preparing local Vincentian cuisine for diners from scratch.
Whether you want stewed fish with roasted breadfruit and plantain, curried lamb with rice and peas or chicken with ground provisions, Chef Ferdie will make it for you.
His motto is that a diner should be able to “eat what you feel to eat.” We spent an afternoon at this staple restaurant on the island to experience why so many say the wait for a meal at Ferdie’s Footsteps is worth it.