Travel Reference
In-Depth Information
W
Waterlot Inn
(Southampton Parish;
&
441/238-8000
): In a historic inn and
warehouse that's part of the Fairmont Southampton Princess, this restaurant serves
the island's most famous Sunday brunch, but it's also an ideal choice for dinner.
Everybody from Eleanor Roosevelt to Mark Twain has praised the Mediterranean
cuisine. See p. 97.
W
Ascots
(City of Hamilton; Pembroke Parish;
&
441/295-9644
): In the Royal
Palms Hotel, this restaurant specializes in a Continental menu that is mostly
inspired by France and Italy, and does it exceedingly well. Classic techniques and
first-rate ingredients are combined to make this one of the most enduring restau-
rants on the island. See p. 103.
W
The Harbourfront Restaurant and Komodaru Sushi Lounge
(City of Hamilton;
Pembroke Parish;
&
441/295-4207;
diningbermuda.com): The most fashionable
restaurant in Bermuda today attracts serious gastronomes eager to sample its take
on savory Asian and Mediterranean cuisine. Its sushi bar is also one of the best on
the island. The location is on the ground floor of the Bermuda Underwater Explo-
ration Institute. See p. 104.
W
Lobster Pot & Boat House Bar
(City of Hamilton, Pembroke Parish;
&
441/292-
6898
): If you don't find the local foodies at the restaurants discussed above, they'll
surely be at this local favorite, enjoying some of the island's best regional dishes.
Black rum and sherry peppers are the not-so-secret ingredients in the fish chowder,
and baked fish and lobster are sure to tempt you. See p. 109.
W
Silk
(City of Hamilton, Pembroke Parish;
&
441/295-0449;
www.bermudasbest
restaurants.com): Some critics, including the discriminating readers of
Condé Nast
Traveler,
are hailing Silk as the island's finest restaurant. After our most recent feast
here, we're inclined to agree. Recipes are inspired by the ancient Kingdom of Siam
(Thai, in other words). See p. 110.
W
Tom Moore's Tavern
(Hamilton Parish;
&
441/293-8020;
www.tommoores.
com): The Irish poet Tom Moore reportedly was a frequent visitor to this restau-
rant, which dates from 1652 and overlooks Walsingham Bay. The menu, however,
is no relic—it's quite innovative. Duck is a specialty, as is Bermuda lobster; but
who can forget the quail in puff pastry stuffed with foie gras? See p. 117.
1
