Travel Reference
In-Depth Information
baked brie smothered in perfectly seasoned wild mushrooms, then move on to
coconut shrimp in a chive-studded, peppery aïoli. Some of this culinary couple's
recipes have been featured in
Bon Appétit
magazine. See p. 161.
THE
best
DISHES IN THE
VIRGIN ISLANDS
W
Conch Chowder at Molly Malone's
(St. Thomas;
&
340/775-1270
): Island
chefs pride themselves on their conch chowder, but Molly has got the other cooks
beat. Savory, spicy, perfectly flavored conch chowder is served nightly. See p. 79.
W
Creative Salads at Robert's American Grille
(St. Thomas;
&
340/714-3663
):
The homemade salads here are the freshest on the island. A delightful treat is the
Elysian salad, made with mesclun tossed with roasted walnuts, Bermuda onions,
chopped tomatoes, and a house-made dried cranberry-and-poppy seed dressing.
See p. 79.
W
Callaloo Soup at Miss Lucy's
(St. John;
&
340/693-5244
): Callaloo is a spinach-
like vegetable native to the West Indies, and local chefs know how to make one of
the island's most satisfying soups from this humble plant. Self-taught Miss Lucy
seems to impart a magic touch to her kettle. We always go for a second bowl. See
p. 126.
W
Garlic Chicken at Vie's Snack Shack
(St. John;
&
340/693-5033
): Some resi-
dents of St. Thomas cross the bay just to sample some of Vie's fabled garlic
chicken. We don't know exactly what she does with the bird, but it's such a savory
concoction that the dish becomes addictive. See p. 127.
W
Succulent Pastas at ZoZo's Ristorante
(St. John;
&
340/693-9200
): You can
enjoy an array of appetizing pastas at one of the finest Italian restaurants in the
Virgins. It doesn't get much better than the lobster ravioli with wild mushrooms
and toasted pine nuts. See p. 125.
W
Seafood Chowder at Le Château de Bordeaux
(St. John;
&
340/776-6611
):
Even if you're from New England, you'll savor the West Indian seafood chowder
here. The chef uses the freshest fish and just the right spices. See p. 124.
W
Margaritas at Morgan's Mango
(St. John;
&
340/693-8141
): Thursday is offi-
cially Margarita Night, but on any night the bartenders will whip up your favorite
margarita. Only Jimmy Buffet knows how to do it better. See p. 126.
W
Tantalizing Curries at Savant
(St. Croix;
&
340/713-8666
): The spicy dishes of
Thailand and Mexico are served at this Christiansted eatery. We always go for the
Thai curries, which are as good as some of those served in the mother country. The
red-coconut-curry sauce is among the finest we've ever sampled. See p. 162.
W
Lobster Pasta at the Bombay Club
(St. Croix;
&
340/773-1838
): We've never
been able to work our way through the menu here, because we always like to fill
up on the fresh lobster pasta, which is cooked to perfection and well seasoned with
delectable hunks of fresh lobster. See p. 162.
W
Mahimahi at Round Hill Vacation Villa
(Tortola;
&
284/495-9353
): Joycelyn
and Allan Rhymer perform wonders with one of our favorite fishes, mahimahi,
serving it with a savory garlic-butter sauce. See p. 211.
W
Home-Cooked West Indian Meals at Mrs. Scatliffe's Restaurant
(Tortola;
&
284/495-4556
): Mrs. Scatliffe's Restaurant is the domain of everyone's favor-
ite B.V.I. grandmother. She'll feed you the most authentic West Indian cuisine in
1
11
