Travel Reference
In-Depth Information
180
your parents might have enjoyed back in the 1950s or 1960s. S atur-
day night features the island's most generous barbecue spread—all the
ribs, fish, and J amaican-style jer k chicken y ou'd want. O n other
nights, try the prime rib, fresh fish Caribbean style (your best bet), or
chicken (either Kiev or
cordon bleu
). There's a freshly made salad bar,
and homemade desser ts are yummy, especially the K ey lime pie. A t
night, opt for an outdoor table under the stars.
At Little Cayman Beach Resort.
&
345/948-1033.
Reservations recommended for
dinner for nonguests. Breakfast CI$12; lunch CI$17; dinner CI$35. AE, MC, V. Daily
7-8:30am, 12:30-1:30pm, and 6:30-8pm.
The Hungry Iguana
AMERICAN/CARIBBEAN At the beach,
you'll spot the mammoth iguana mural that mar ks this place imme-
diately. The island's tastiest dishes ar e served here, a winning combi-
nation of standard American fare and some zesty flavors from islands
to the south. I t's the rowdiest place on Little Cayman, especially the
sports bar with its satellite TV in the corner, a sort of T.G.I. Friday's
atmosphere. L unch is the usual burgers and fries along with some
well-stuffed sandwiches. We prefer the grilled chicken salad. D inner
gets a little more elaborate—there's usually a special meat dish of the
day, depending on the market (supplies are shipped in once a week by
barge). The chef always seems willing to prepare a steak as you like it.
Marinated conch with homemade chips is another tasty choice.
At Paradise Villas Resort (p. 178).
&
345/948-0007.
Reservations recommended.
Main c ourses lunch CI$7- CI$16, dinner CI$15- CI$35. AE, MC, V. Daily noon-
2:30pm and 5:30-9pm. Bar Mon-Fri noon-1am; Sat-Sun noon-midnight.
10
Pirates Point Resort Restaurant
INTERNATIONAL The
cuisine her e is the island 's best, as the o wner and manager , G ladys
Howard, is a graduate of Cor don Bleu in Paris and has studied with
such culinary stars as Julia Child and James Beard. Howard has even
written several cookbooks of her o wn. She uses fresh fruits and local
vegetables, as w ell as seafood caught in local waters. S he imports as
little as possible. The menu changes, but some of its most memorable
dishes include a zesty conch and a saffron scallop couscous. Ever had
a smoked-salmon cheesecake with a gr een-onion coulis? Try it. We
think you'll like it. Two of the best dishes w e've sampled here are the
macadamia-crusted mahimahi in a lemon-dill sauce, and the herb-
roasted leg of lamb with a burgundy demi-glacé. Desserts are luscious,
including a four-lay er chocolate cake and a white-chocolate tr opical
torte.
At Pirates Point Resort (p. 176).
&
345/948-1010.
Reservations required 24 hr. in
advance for nonguests. 2-course fixed-price menu CI$50, including wine and pickup
and return to your hotel. MC, V. Daily 1:45-2:30pm and 7:30pm (1 seating).
