Travel Reference
In-Depth Information
sauce; lobster salads; blackened codfish; Venetian-style calf 's liver; yellowfin tuna
with a wasabi-flavored cream sauce; tuna or steak tartare; and charbroiled loin of veal
with a shiitake mushroom sauce. Sushi, served Monday to Saturday from 5 to 10pm,
is the specialty of the chef, and ranges in price from $6.50 to $15. There is also
vegetarian sushi served. Dessert might include
fondant au chocolat
—a warm, partially
melted chocolate pudding.
40 Crow Lane, E. Broadway.
&
441/295-4207.
www.diningbermuda.com. Reservations recom-
mended. Lunch main courses $15-$30; dinner main courses $22-$89 (lobster). AE, DC, MC, V. Mon-Sat
11:45am-3pm; daily 6-10pm. Bus: 1, 2, 10, or 11.
Harry's
INTERNATIONAL/STEAK & SEAFOOD This upscale restaurant
is the best in Bermuda for the carnivore. In the 1950s, before Harry, its founder,
boarded the PanAm Clipper to Bermuda, he stopped in New York to dine at Peter's
Backyard. The steak was so exceptional he returned to Bermuda with a suitcase full
of sirloin, the first unfrozen prime beef that island had ever seen. Harry's beef is still
full of flavor and aged for 21 days.
The selection from the grill ranges from filet mignon to boneless rib-eye, from New
York hand-cut strip loin to flat iron steak. If you want to go even more upmarket, try
the double thick Welsh lamb chops or 14-ounce veal rack chop. All the sides are here,
from Bermuda onion rings to a wild mushroom sauté. There's even a raw bar serving
oysters on the half shell or yellowfin tuna carpaccio. The classic Old School shrimp
cocktail is the most favored appetizer. Harry's still features all sorts of salads from
arugula to wild watercress, but the perennial favorite remains the petite iceberg, just
as it was back in the '50s.
96 Pitts Bay Rd.
&
441/292-5533.
www.harrys.bm. Reservations required. Main courses $28-$58. MC,
V. Mon-Fri 11am-2:30pm and Mon-Sat 6-10pm. Bus: 7 or 8.
Little Venice
CONTINENTAL/ITALIAN This is one of the most prominent
Italian restaurants in Bermuda, a staple that has been here as long as anyone can
remember. The owner, Emilio Barberrio (originally from Capri), is justly proud of his
specialties. One star is a savory
casseruola di pesce dello chef,
which consists of a
medley of local seafood—including lobster, shrimp, mussels, clams, and several kinds
of fish—cooked together with white wine, herbs, and tomatoes. Other choices
include flavorful fish chowder, spaghetti with seafood, several veal dishes, and an
array of pastas, including superb homemade ravioli stuffed with tomatoes and ricotta.
Italian wines are featured, in bottles and (less expensively) in carafes. An abbreviated
menu is offered at lunchtime. The downside to this place is that service here some-
times leaves much to be desired.
Bermudiana Rd. (btw. Par-la-Ville Rd. and Woodbourne Ave.).
&
441/295-3503.
www.littlevenice.bm.
Reservations recommended. Main courses $19-$43. AE, MC, V. Daily noon-2:15pm and 6:30-10pm. Bus:
1, 2, 10, or 11.
The Pickled Onion
INTERNATIONAL Originally built as a liquor ware-
house overlooking Hamilton Harbour, this is a popular, reasonably priced dining
choice and after-dark venue. The menu is satisfying, though not memorable. You
might begin with Caribbean seafood salad, loaded with calamari, shrimp, fresh mus-
sels, and other local fish, all in a basil vinaigrette. Angus beef, cut and trimmed in-
house, is the chef 's signature dish; it's tender and cooked to your specifications,
accompanied by steak-cut potatoes and zesty peppercorn sauce. Prime rib, sizzling
pizza, and some of the island's best fish chowder are regularly featured.
5
