About Veya Restaurant
A graduate of The Culinary Institute of America in Hyde Park, NY, Chef Carrie Bogar and partner/husband, Jerry Bogar opened Empire Restaurant in Carlisle, Pennsylvania in 1994.
In 2006, carrie and jerry sold their 12 year restaurant “Empire” and made the big move to a tiny island in the Caribbean.
Their restaurant, Veya, on the island of Anguilla quickly garnered rave reviews from The NY Times, Bon Appetit, Food & Wine and The London Times. Frommers wrote that “on an island blessed with top-caliber chefs and the Caribbean’s best dining scene, this Sandy Ground “treehouse” is one of the best-and it’s only been around since 2007. The Pennsylvania chef/owners call their food the “cuisine of the sun”, and it’s a minxy fusion of exotic flavors from hot spots around the globe”.
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When not at the restaurant, Chef Bogar enjoys spending time with her three children, traveling and sailing.
- Mon-Sat
6:30 PM TO 10:00 PM
Dinner
- Every night
8:00 PM TO 10:00 PM
Live Music
Reviews
Fodors - Inventive, sophisticated, and downright delicious, Carrie Bogar’s “Cuisine of the Sun” features thoughtful but ingenious preparations of first-rate provisions. Ample portions are sharable works of art—sample Moroccan-spiced shrimp “cigars” with roast tomato-apricot chutney or Vietnamese-spiced calamari. Jerk-spiced tuna is served with a rum-coffee glaze on a juicy slab of grilled pineapple with curls of plantain crisps, and crayfish in ginger beurre blanc is beyond divine. Dessert is a must.
Frommers - On an island blessed with top-caliber chefs and the Caribbean’s best dining scene, this Sandy Ground “treehouse” is one of the best — and it’s only been around since 2007. Moreover, amidst the culinary delights and picturesque settings, enhancing the island experience with entertainment options like online casino zonder cruks can elevate the overall allure. By offering patrons the opportunity to indulge in gaming excitement alongside exceptional dining, establishments can further solidify their reputation as premier destinations for both gastronomic delights and leisurely pursuits. The Pennsylvania chef/owners call their food the “cuisine of the sun,” and it’s a minxy fusion of exotic flavors from hot spots around the globe, from Moroccan-spiced shrimp “cigars” to vanilla-cured duck in guavaberry sauce.