When you step into Gully Grill, you’re not just entering a restaurant—you’re stepping into a story of passion, growth, and a love for good food. What started as a small backyard barbecue has now grown into a beloved local spot, but the journey to get here has been anything but ordinary.
Meet Rose and Andrew, the heart and soul behind The Gully Grill. Rose is the mastermind in the kitchen, crafting mouthwatering dishes that keep customers coming back, while Andrew ensures the eatery runs seamlessly, creating a warm and inviting atmosphere. Together, they make every guest feel like family, always greeting you with a smile. If there were three words to capture the essence of this dynamic duo, they would be humble, welcoming, and passionate—a perfect reflection of the love and dedication they pour into their business every day.
The Beginning: A Humble Start
Gully Grill has been officially open for about two years, but its roots go much deeper. Before it became a full-blown restaurant and bar, it was just an idea sparked at home by Rose and partner, Andrew. They began by serving barbecue on the weekends, working out of a simple tent setup. It was an informal operation, but it quickly gained traction as people gathered to enjoy the food and atmosphere.
“We started out so small,” they recall. “Just a tent, serving food on weekends. But little by little, it grew. We don’t even have an exact opening date because it was such an organic process. There was no big grand opening—just a steady evolution into what we are today.”
It wasn’t until around March or April of 2023 that Gully Grill became more structured, with employees, a full kitchen, and a bar. Even now, the team prefers to focus on their growth rather than celebrating an anniversary they can’t quite pinpoint.
The Original Vision: A Barbecue Pit Dream
The idea for Gully Grill was originally centered around a full-scale barbecue pit-style restaurant. “I envisioned a pit, a place where we could have an outdoor fire heart, or as we call it in Spanish, a fogón—a traditional Belizean stove that’s hand-built,” Rose shares. “That was my dream. I never thought we’d end up with an indoor kitchen and a full-service restaurant.”
However, financial constraints meant that the dream had to evolve. “Money was the main barrier. We didn’t have the luxury of saying, ‘Let’s build exactly what we want.’ Instead, the restaurant grew in a way that was dictated by what we could afford and what our customers wanted. Looking back, I’m grateful for that, because it kept us focused on serving the community.” At the beginning, they actually started cooking with a fogón, preparing beans, rice, and other traditional dishes over an open flame. But as business picked up, they had to make adjustments. “It was harder, it took more time, and once we got busier, we had to cut down on things that weren’t practical. It was all about making sure we could keep going.”
Although the full pit-style barbecue vision hasn’t been fully realized, it remains an inspiration. “In the future, I want to bring back more of that raw, Belizean-style cooking. A lot of the traditional dishes we grew up with take time—sometimes 24 hours of preparation. It’s difficult to fit that into a commercial kitchen, but I’m always thinking of ways to make it work.”
Crafting the Menu: A Blend of Tradition and Creativity
The food at Gully Grill isn’t just about flavor—it’s about family, tradition, and meeting the needs of the community. The menu started off simple, with just barbecue on Fridays and Saturdays. But as demand grew, so did the offerings.
“The barbecue flavors come straight from my family,” Rose shares. “My dad was the one who inspired it all. During COVID, when we were out of jobs, we thought, ‘What can we do?’ That’s when we decided to do a barbecue sale. My dad seasoned the meat, and we started selling.”
A key part of Gully Grill’s signature barbecue is the special sauce—an incredible blend of Caribbean flavors, including jerk seasoning and other unique spices. “My dad had this amazing sauce that brought everything together. It had a rich, Caribbean-style taste with jerk influences, and it really made our barbecue stand out,” they recall. “I asked him to help me with the seasoning, and he agreed—he only wanted to handle the seasoning and leave the rest to us. That was all I needed.”
As more customers started showing up, it became clear that barbecue alone wasn’t enough. People wanted drinks to go with their meals, so Gully Grill added cocktails—focusing on local flavors. Then came the realization that guests wanted late-night snacks. That’s when wings, stuffed jalapeños, cheese dip, nachos, and ceviche were introduced.“We didn’t have a kitchen yet, so we focused on things that were quick and easy to prepare. Wings were perfect because I could pre-season them, and all I needed was a fryer. Everything we added had to be practical, but also delicious.”
Expanding the Menu: From Finger Foods to Tacos
The menu at Gully Grill has continuously evolved, but every addition has been intentional. Since they started with zero capital, hiring a chef wasn’t an option. “At the time, I couldn’t afford to hire a cook, let alone a chef. So I had to do everything myself,” Rose explains. “I knew how to make burgers, wings, nachos, and quesadillas, so that’s what we started with.”
When they finally hired a helper, the training process was hands-on. “The first cook I hired had no prior experience. I had to train her from scratch. That’s why our menu started with things I knew how to do well—I needed to teach someone else how to make them the right way.”
The menu stayed simple for a while, but inspiration struck after thinking about a trip to Tulum, Mexico. “We visited Tulum and had these incredible tacos. When I returned, I knew I wanted to add tacos to our menu. I already knew how to make them, so it was just about finding the right ingredients.”
Rose began experimenting with different beef cuts, opting for local butchers instead of pricier suppliers. “We tried different beef cuts to get the perfect flavor, and we failed several times before getting it right. But once we found the right combination, the tacos became a hit.”
Even though the tacos are Mexican-style, they have a strong Belizean influence. “We used traditional Belizean spices and cooking techniques, so when you eat them, you’ll notice that the flavor isn’t quite Mexican—it has a Belizean twist.”
The Growth and Community Impact
From weekend barbecues to a thriving restaurant, Gully Grill has come a long way. The team’s commitment to quality and innovation has kept people coming back, turning a small venture into a local favorite.
“We just kept evolving,” they say. “We listened to what people wanted and made it happen. And honestly, we love seeing the community come together here.”
Gully Grill is more than just a place to eat—it’s a testament to hard work, adaptation, and the power of following a passion. Whether you come for the barbecue, the wings, or the tacos, one thing is certain: every bite tells a story.
For more information on The Gully Grill check out their Instagram https://www.instagram.com/thegullygrill/
