Travel Reference
In-Depth Information
options. Lamb
banjara,
slow-cooked with spices in the southern
Indian tradition, is an excellent choice if you like Indian food.
At the Sunset House , 390 S. Chur ch St.
&
345/945-1383.
Reservations recom-
mended Fri-Sat dinner. Lunch CI$1-CI$24; dinner CI$13- CI$28. AE, DISC, MC, V.
Daily 7am-10pm.
Seymour's Jerk Centre
JAMAICAN In the parking lot of Roy's
Boutique, Seymour Silburn runs this authentic joint, serving the best
jerk chicken this side of J amaica. M arinated accor ding to a secr et
recipe, the chicken is cooked over a charcoal grill. His jerk pork is also
a winner. Picnic tables are placed out back, and Seymour's couldn't be
more casual. You come her e for the tasty food, not the r omantic
atmosphere. I f y ou r eally want to put hair on y our chest, ask for
“Manish water.” Fresh fish is also fried, and y ou might begin with a
conch soup.
Shedden Rd ., Geor ge Town.
&
345/945-1931.
M ain c ourses CI$9- CI$17. No
credit cards. Mon-Thurs 11:30am-1am; Fri 11:30am-3am; Sat 11:30am-1am.
103
Triple Crown
ENGLISH PUB FARE You know you're in a Brit-
ish colony when you eat here. The food of Henry VIII is served, more
or less with success. Many locals patronize the joint on Sunday when
“ye olde r oast beef pudding ” is ser ved. It consists of a slab of r oast
beef, Yorkshire pudding, new potatoes, and fresh vegetables. At other
times, you can feast on pub-gr ub favorites like shepher d's pie, beef-
and-ale pie, and steak-and-kidney pie. These pies ar e justifiably the
kitchen's most or dered items. The full E nglish breakfast is a delight
and served all day, and you can also order French toast and pancakes.
Desserts ar e homemade and old-fashioned, including sticky toffee
pudding or apple and blueberr y crumble.
Marquee Plaza, S even M ile Rd ., S even M ile Beach.
&
345/943-7821.
M ain
courses CI$9-CI$17. AE, MC, V. Mon-Fri 10:30am-1am; Sat-Sun 9am-midnight.
Vivine's Kitchen
Finds
WEST INDIAN Native Caymanian
Vivine Watler runs this charming restaurant from a terrace beside her
home on an isolated str etch of r oad in the East E nd. Identifiable by
large signs in psychedelic colors, it beckons to motorists who appreci-
ate a bit of local flav or in a landscape that 's otherwise isolated and a
bit lonely. You dine at plastic tables that ar e set either on a cement
terrace surrounded by lattices or amid sea grapes, close to the edge of
the sea. D on't underestimate Vivine's local fame within Caymanian
society: When we were last here, an eminently respected, middle-aged
hostess arrived from faraway West Bay, having driven almost 2 hours
(each way) to retrieve a pot of conch stew, with the intention of serv-
ing it at a dinner party for old-time Caymanians who missed “cooking
the way it used to be. ” Menu items are written on a blackboar d, and
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