Sybil's

"Sybil Bernard-Kerrutt, a hairdresser who immigrated to the city from Guyana, started selling bread to friends to make rent and support her family. She opened her first bakery in Jamaica, Queens and later this flagship in South Richmond Hill—a striking yellow and turquoise triangular building that still draws lines, even in the middle of a weekday afternoon. The Caribbean specialities are extensive, but we especially love the pepper pot, goat roti, and pine tarts. We’d gladly eat their flaky currant roll, stuffed with plump currants, for breakfast every day. Tennis rolls, pepper pot, Guyanese chicken patties, pine tarts, currant roll" - molly fitzpatrick, willa moore, will hartman, bryan kim, sonal shah

"Founder Sybil Bernard-Kerrutt, a hairdresser who immigrated to the city from Guyana, started selling bread to friends to make rent and support her family. In 1976, she opened her first bakery in Jamaica, and later this location, their flagship in South Richmond Hill. A striking yellow and turquoise triangular building on Liberty Ave., Sybil’s is impossible to miss, and you can expect a line, even in the middle of a weekday afternoon. The Caribbean specialities on offer here are extensive, and uniformly delicious—try the pepper pot, goat roti, and pine tarts—but the currant roll is our very favorite thing here. photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte photo credit: Kate Previte photo credit: Molly Fitzpatrick Food Rundown photo credit: Kate Previte Pepper Pot Sybil’s makes a great rendition of the national dish of Guyana, a beef stew made with cassareep, a molasses-like bitter cassava syrup. It’s warmly spiced with cinnamon and clove and just a little sweet—just one bite and you’ll immediately understand why this dish is a beloved Christmas staple. photo credit: Kate Previte Goat Roti Sybil’s flaky roti is the perfect vessel to soak up all the rich, velvety sauce, and the goat meat is melt-in-your-mouth tender. photo credit: Kate Previte Pine Tarts There’s a reason you can, and should, order these delicious triangles by the half-dozen. The jammy, caramelized pineapple filling is sweet but not too sweet. photo credit: Kate Previte Currant Roll The pastry is tender and flaky and the currants inside are plump and juicy. We would gladly eat this for breakfast (and a few between-meal snacks) every day." - Molly Fitzpatrick

"A venerable institution and sister to Brooklyn’s Island Express, Sybil’s is named after the family matriarch who started selling baked goods out of a car in the 1970s and is one of the places that all Guyanese visit when they come to New York. Like Allan’s in Flatbush, you can expect a very long line on weekends. But don’t worry, a greeter will quickly welcome you with a number like you’re at a butcher shop, which will give you time to wander around and make selections from the very extensive menu. The recommendations here are pine tarts, chicken patties, and pepper pot, Guyana’s national dish, which is a savory meat stewed with cassareep, an aromatic syrup prepared with bitter cassava and spices traditionally served during holidays with freshly baked plait bread." - shelley worrell 31

"At the bottom of a sizable menu that advertises currant rolls and pine tarts, this decades-old Richmond Hill bakery offers Jamaican and Guyanese patties, the latter made with short crust, rather than the flakey pastry found at other spots on this list. Patties of both variety can be ordered with chicken or beef, and at $1.25 to $2 apiece, they rank as some of the most affordable in the city." - Luke Fortney

"Way back in 1976, Sybil Bernard-Kerrutt had the foresight to turn a homespun business baking breads for her homesick Guyanese American friends. Sybil’s would become a legendary household name for baked treats and curries — even earning a feature in Indian Matchmaker — and paving the path for Little Guyana’s restaurant row. Head over to the iconic yellow sign jutting out like a theater marquee into the triangular tip of Liberty and 103rd Avenues, grab a numbered ticket and take your pick of Guyanese classics like cassava pone (golden squares of grated cassava and coconut), round and flaky Guyanese chicken and beef patties, and pine tarts (pineapple compote-filled triangles). Platters like oxtail stew, jerk chicken, goat curry with chow mein, and fried rice are also favorites. If there’s a long line, be sure to look for the inconspicuous upstairs dining room next door." - Caroline Shin