Summer Breeze Roti Shop (https://summerbreezerotishop.com/) is a brand-new Trinidadian restaurant that opened in April 2026 in Longwood, at 215 W. State Road 434, Unit 203 (right next door to the second location of Dough Boyz Pizza). I have been there twice now because I love Trinidadian and other West Indian food, and it is much closer to me than other Trinidadian restaurants in and around Orlando.
The menu is on the website, but I snapped this photo of a menu at the front counter to show you prices and selections for June 2026, in case it changes. 
This is a doubles, a popular Trinidadian street food that consists of curried chickpeas called channa served on two flatbreads called bara, which are soft, chewy, and fluffy, but a little greasy on the outside from being fried — kind of like the old Chalupas from Taco Bell, but softer. Depending on how it’s folded, a doubles could be structured similarly to a sandwich or a taco, but I find them far messier to eat than either of them. It is absolutely delicious, though. Vegetarians would love it, but I think most people would love it. 
Here’s a look inside the open doubles. Kay, the owner-operator of Summer Breeze Roti Shop, adorns them with cucumbers sliced paper-thin and house-made sweet sauce and tangy pepper sauce, kind of like chutneys. 
On my first visit, they didn’t have my first choice of meat. I wasn’t planning to order stew beef, but it looked really good, so I went for it. The beef was flavorful and tender, and it was easy to remove the bone fragments. It came with a heaping portion of channa, the curried chickpeas. 
All the meats at Summer Breeze Roti Shop are halal, by the way!
When you order a meat dish, you get a choice of roti skin to go with it. Roti skins are huge, soft, fluffy flatbreads, and you tear off pieces of them to pinch and scoop up the meat and sop up the savory sauces, like Indian naan or Ethiopian injera. Summer Breeze offers two varieties, which I have always enjoyed in the past, so I had to try them both. One came with the meat, and I paid $5 for the other, a la carte. On the top is the paratha, sometimes called a “buss-up shut” (Trinidadian dialect for a “busted-up shirt,” like ripped to rags). It is served steaming hot and wrapped in a paper bag, but when I unfolded it back at home, it was wider than this entire green plate. The buss-up shot is thicker than a flour tortilla or the Malaysian-style roti they serve at restaurants like Hawkers, but not quite as thick as Indian naan. It is about as chewy as naan.
The roti skin at the bottom is folded too, so it is much larger than it looks. This is the dhalpourie (sometimes called dhal puri), another Indian-inspired Caribbean flatbread, and it has a golden hue from turmeric and is stuffed with ground yellow split peas for an interesting texture and flavor. Just be careful ripping it apart, or the split pea fragments will go flying everywhere and make a mess.
I called Summer Breeze Roti Shop before heading over for a second visit, around 11 AM this past Saturday, to ensure they had oxtail, one of my favorite meats. I was excited to try Kay’s version, and it did not disappoint. It was so savory, unctuous, and tender, and the rich, flavorful meat separated so easily from the bone fragments. I usually love oxtail with rice and peas at Jamaican restaurants, topped with plenty of extra oxtail gravy. But Summer Breeze only had plain white rice, so I opted for another buss-up shot roti skin instead.
On this second visit, I also tried an aloo pie, a soft and savory potato fritter. You usually get these cut open and can add whatever you want inside — meat, vegetables, channa, you name it. 
Ashley, a really nice young lady working for Kay, added the traditional doubles ingredients to my aloo pie: more channa, the thin-sliced cucumbers, and Kay’s pepper sauce and sweet sauce. It was so good, I think I liked it even more than the doubles on my first visit, and I really enjoyed the doubles!
I was all ready to check out, but then I noticed they also had bake and saltfish buljol, so of course I had to order one of those too! This is a common breakfast food in Trinidad and Tobago, with shredded salted cod (some know it as bacalao) mixed with vegetables and served inside a “bake,” a different kind of soft, deep-fried dough. It was kind of like a deep-fried pita bread!
Here’s a shot of the lovely saltfish buljol inside, with plenty of crunchy, colorful hot peppers, onions, and tomatoes. There is some lime juice in there too, which really brightens it up. It was so delicious, and it is a nice option at any time of day, especially if you don’t want heavy, saucy meats. I am always a fan of smoked, cured, and pickled fish in any forms. Growing up eating nova salmon and pickled herring with bagels, I am always delighted to discover other cultures’ culinary traditions of curing fish and serving them in different ways. In Trinidad and Tobago, “bake and shark” is another common street food, and yes, they use actual shark meat. But I was perfectly happy with the bake and saltfish.
There are a few tables inside Summer Breeze Roti Shop for dining in, and a family was enjoying the heck out of their food when I arrived on my second visit this past Saturday. Kay runs a tight ship, but I’ve only seen her with one additional worker each time I’ve come in, so they may not have every dish listed on the menu. You may want to call before showing up if you’re looking for something specific (I haven’t caught their macaroni pie or potato salad yet), but you can’t go wrong with anything there.
I may not be “Trini 2 De Bone,” but I am a huge fan of Summer Breeze Roti Shop, and I know I’ll be back. Please give them a chance, even if you’re not previously familiar with Trinidadian food. Especially if you’re not familiar with it! If you know and love Jamaican food, you’ll feel very much at home with it, and if you like Indian food, it will be interesting to try some Caribbean variations. There is a lot for vegetarians to be able to enjoy, and practicing Muslims will also appreciate that all the meats are halal. Enjoy, and tell me what you like there and what I should try next time!
The Saboscrivner 