Travel Reference
In-Depth Information
A classic French cuisine is blended with innovative dishes from the chef, who
features locally caught fish and seafood, but also has offerings for vegetarians and for
those who are health conscious. The menus change to reflect seasonal ingredients.
Classic dishes include chateaubriand for two with a Béarnaise sauce; fresh Maine
lobster; veal tenderloin in a lemon and lime butter, or rack of young New Zealand
lamb with ratatouille. The dessert specialty is a soufflé with Dark & Stormy rum,
coconut, chocolate, strawberry, and a dash of Grand Marnier. It's one of the island's
finest dining choices.
1 Middle Rd., Paget Parish. &   441/236-6571. Reservations required. Main courses $28-$39. AE, MC, V.
Mon-Sat 6-9:30pm. Bus: 8.
The Lido MEDITERRANEAN This well-recommended beachfront restaurant
consists of an outdoor terrace and an indoor dining room with big windows that fill
the room with light. Come here for the location and convenience to Elbow Beach.
Shades of pale yellow and red predominate, the chairs are comfortable enough to
linger in, and the menu is one of the most diverse on the island. We strongly recom-
mend trying the seafood casserole with Mediterranean-style red sauce and chili,
olives, and capers; Angus rib-eye steak (grilled); or the roasted lamb.
In the Elbow Beach Hotel Sea Terrace, 60 South Rd. &   441/236-9884. Reservations recommended.
Dinner main courses $16-$45. AE, MC, V. Daily 6:30-9pm. Bar until 1am. Bus: 1, 2, or 7.
CITY OF HAMILTON (PEMBROKE
PARISH)
Expensive
Ascots FRENCH/ITALIAN This restaurant and its tempting Continental
menu deserve to be better known. Within a residential neighborhood at the edge of
the City of Hamilton, it occupies a spacious house, originally built in 1903, at the end
of a country lane. The antique porcelain, Queen Anne armchairs and Welsh pine
evoke a chintz-filled English country house. In the summer, diners sit at candlelit
tables on the front porch and sometimes beneath a tented canopy in the garden.
The menu relies on classic techniques and first-rate ingredients. It includes one of
the best selections of hot and cold appetizers in the City of Hamilton, ranging from
Mediterranean chicken salad with goat cheese to fresh homemade ravioli filled with
crabmeat and served in smoked-salmon-and-spinach cream sauce. Vegetarian dishes
are available. Count on the chef 's catch of the day, prepared as you like it, or try
blackened mahi-mahi with tomato, pineapple, and lemon compote. If you prefer
more traditional dishes, you might find the grilled sirloin steak with port glaze and
roasted thyme polenta more to your taste. For dessert, the crepe Garibaldi (warm
crepes filled with strawberries and a chocolate-hazelnut sauce, served with fresh ber-
ries and crème Chantilly) is a tasty choice. Even more exciting are seasonal berries
with Frangelico and chocolate ice cream.
In the Royal Palms Hotel, 24 Rosemont Ave. &   441/295-9644. Reservations recommended. Lunch
main courses $20-$30; dinner main courses $20-$60. AE, MC, V. Mon-Fri noon-2:30pm; Mon-Sat
6:30-10pm. Bus: 1, 2, 10, or 11.
Barracuda Grill SEAFOOD One of Hamilton's more stylish and contempo-
rary-looking restaurants occupies a pair of dining rooms one floor above street level of
a building in downtown Hamilton. Established in April 2002, it boasts an ultramodern
5
 
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