Street Vibe


The Streetwize concept was born on the streets of the UK and other cities around the world. And our goal is to provide great street-food in a clean, urban environment and at a competitive price.

Streetwize is a restaurant that will offer a range of ‘street food’, the major part of which will be a ‘Traditional British Fish and Chips’ and other dishes. We use the concept of the English fish and chip shop, where the chips are all made from fresh potatoes and fried twice, this being the most common and popular British street food.

Our quest is to make street food cuisine and service contemporary and tasty instead of just plain and humble. The most unlikely of restaurants, Streetwize is located on Chancery lane, in the centre of the City of Hamilton. Although it’s in the middle of ‘town’, it will feel as though Streetwize is situated in another world. Once inside the “hidden” building, guests enter a setting for a long time associated with mainly burgers.

The cuisine at Streetwize will be adventurous and given that the whole concept is that of a stationery food truck, the direct line with the audience, the small culinary team is able to give their own descriptions as to how the creations take form, through classic inspirations and even guest interaction. Culinary ideas are crafted with a modern sensibility that expresses the experience, palate, humour, and background of part owner Desmond Townsend and the rest of the team.








Dorothy’s earned their award for the Best Hamburgers in Bermuda honestly! A very popular fast food cafe with old fashioned bar stools for those who can’t wait to eat their burgers or whatever other kind of sandwich they fancy! Did we mention that they’re inexpensive?

Located at the top of the picturesque Chancery Lane just off Front Street be sure to take a picture from the top at Reid Street of a beautifully framed view overlooking the lane in the foreground and Hamilton Harbour in the background.

Yet again Dorothy’s has won the Best of Bermuda 2015 Award for Hamburger making that 16 out of 24 times that they have won.







Street food is exactly what the words conjure up: food available in a public place, such as from a vendor on a street. And so much more!

The history of street food dates back to the 12th century in Britain and to colonial times (1600s to the 1800s) in Latin America and the Caribbean.

The modern growth of street food also reflects a sense that contemporary Foodies are simply tired of the ‘haute cuisine’ of the 1980s and 1990s. Paying a lot for very little is so passé, a dinosaur of the guiltless consumption characterised by the late 20th Century.

The recent popularisation of street markets and their traders has been described as a ‘revolution’ in eating. In reality, the preparation, purchase and consumption of food street-side has been a consistent feature in many countries of the world for thousands of years. It is rather the types of food served that reflect the state of modern day ‘foodies’, a demographic with both varied and refined tastes.

From ancient Greece to Pompeii, from China to Turkey, street food has a long and colourful history. Today, it has become an urban mainstay in large cities and small towns alike, and continues to evolve and tempt the passers-by on streets around the world.


How do you define Caribbean Food?

That is nearly impossible for there is no one type of food that is unique to the region. You just can’t come up with one definition that would encompass every island’s style, culture and cooking techniques.

With the islands being inhabited by Arawak’s, Caribs, Portuguese, Spanish, French, Dutch, West Africans, English, East Indians, Chinese, Syrians, and Lebanese, to name a few, as one travels around the Caribbean, there is a distinct evidence that the Caribbean is a great melting pot. The original ‘Fusion Cuisine’.

And so, dishes are prepared with any number of these influences


We will offer a large variety of street-food, but focus on selling the English style Fish and Chips primarily (with the fish served either battered, grilled or breaded), as well as hot and cold beverages to complement the food offering. You will find the classic dishes, with some signature dishes. Our intention is to use sustainable seafood in the restaurant. We understand just how important our world is, so in doing our bit we guarantee to provide the customers with sustainable, good quality fish, which is why the cod and haddock we serve, is ‘frozen at sea’ (FAS). Frozen at Sea Cod or Haddock Fillets are Ocean Wild and never farmed, offer guaranteed freshness because the fish is caught processed packed and deep frozen within five hours. You might ask if this deep-frozen product is supposed to be fresher than fresh fish? Yes, indeed! Thanks to quick processing and freezing aboard the boat the fish is only a few hours old after defrosting, whereas fresh fish has to go on a journey of up to 6 days from the fishing boat to the shop or restaurant. By the way, some fresh fish also needs to be frozen for at least 24 hours, as this ensures killing of parasites (tuna) or nematodes (herring). And It’s not just the oceans that we care about; we are also concerned with what happens on-land. This is why we shall also use biodegradable packaging, such as paper bags and boxes. But not only will they be recyclable, they will also look after the food, keeping it intact, crispy and warm longer so that when the customer arrives home, the meal is just as fresh as when they left the restaurant. And because we believe our fish will be so tasty, we hate the thought of anyone missing out. This is why we shall offer a Gluten Free option once a week. And to ensure that we are looking out for our coeliac friends at Streetwize, we shall avoid cross contamination by taking the following steps:

  • We shall use a gluten free batter (on request)
  • A separate pan will be used to fry the Gluten Free fish and chips
  • A separate chip box used to store the chips
  • Separate utensils to be used when handling all the Gluten Free food (e.g. chip scoop and food tongs)
  • All of our staff will be trained and aware of the risks involved with gluten free cross contamination and will take the utmost care when handling gluten free food.