Travel Reference
In-Depth Information
91
A Master Plan Community Blossoming into Life
Set on 500 acres between Seven Mile Beach and the North
Sound, Camana Bay is a new town in the making. Shops, offices,
cafes, restaurants, a six-screen cinema, along with new resi-
dences, are either nearing completion or are on the drawing
boards. One of the focal points is the Cayman International
School with more than 300 students. The eco-friendly commu-
nity is geared toward the pedestrian, not the automobile. When
it opens in 2010, the focal point will be “The Crescent,” a water-
front plaza lined with restaurants and a venue for festivals, con-
certs, or whatever. The whole village is filled with Caribbean
architecture and lush, indigenous landscaping.
independent restaurant on Grand Cayman's East End, it draws clients
from the hotel and r esort complexes nearby. You might begin a meal
here with a satay of beef or chicken, ser ved with a cucumber-and-
peanut sauce, then follow with a savory version of
zuppa di pesce
(fish
soup); breaded conch steak served in traditional East End style; turtle
steak; any of sev eral kinds of pasta; and the house specialty , baked
seafood Portofino, which delectably combines lobster , tiger shrimp ,
scallops, and mousseline potatoes au gratin. Lunches are simpler than
dinners, focusing on salads, sandwiches, pastas, and grilled fish.
In Colliers, East End.
&
345/947-2700.
Reservations recommended. Lunch plat-
ters CI$6.95- CI$24; dinner main c ourses CI$31- CI$35. AE, DISC, MC, V. Daily
11:30am-10pm.
The Reef Grill at Royal Palms
SEAFOOD This is one
of the island 's finest, and one of our fav orite, restaurants on G rand
Cayman, a site that manages to be chic, savvy , elegant, hip, and fun
all at the same time. I t's positioned on a strategic plot of land in the
heart of the Seven Mile Beach “golden strip.” The savvy entrepreneurs
who r ent the space maintain a compound of one- and two-stor y
buildings that include a beachfr ont bar and grill, a nightclub , and a
classy citadel of gourmet cuisine. To fully appr eciate the place, w e
recommend a brisk walk-thr ough as a means of determining which
corner of the place y ou'd most like to occupy . Let's just say that the
inland, “landlocked” bar and dining area is elegant, red, and evocative
of an upscale corner of Europe, and the seafront bar offers dance-floor
views of Grand Cayman's most nubile and flirtatious chatterboxes.
Favorites her e include M aytag blue cheese salad with chopped
Granny Smith apples and spiced pecans; conch fritters with jer k-fla-
vored mayonnaise; a melt-in-y our-mouth honey- and so y-glazed sea
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