Travel Reference
In-Depth Information
appetizers appear frequently on the menu. Main-course specialties include prawns
seasoned with vanilla and jalapeño peppers or a five-peppercorn steak. The chef
makes his own ice cream and sorbets, and a homemade chocolate soufflé is his spe-
cialty. A champagne happy hour is staged from 5 to 7pm Tuesday to Saturday, featur-
ing $3 champagne cocktails, and the restaurant boasts Tortola's largest wine
carte.
67 Main St.
&
284/494-0313.
Reservations recommended. Main courses $19-$35. MC, V. Tues-Fri
6-11pm.
Le Grand Café
FRENCH How about a touch of Gaul in the Tropics? Islanders
and visitors gather at this restaurant and bar to enjoy good French food on the outdoor
patio. Delicious appetizers include Mediterranean fish soup with rouille, herring and
potato salad, and Camembert flambé with Calvados. Much of the menu is classically
inclined, including dishes such as snapper meunière. Especially tasty options include
the almond-curried Madras chicken, the Chilean sea bass with wasabi sauce, and the
yellowfin tuna in a soy-and-basil sauce. For dessert, finish off with a crème brûlée or
the chocolate mousse accurately billed as “heavenly” on the menu.
Waterfront Dr.
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284/494-8660.
Reservations recommended. Main courses $21-$34. MC, V. Mon-Fri
noon-3pm and 7-10pm; Sat 7-10pm.
Moderate
The Pub
INTERNATIONAL This establishment attracts many of the island's
yachties, as well as the local sports teams, who celebrate here after their games. More
than 25 kinds of beer are available. You'll find the Pub housed in a low-slung timbered
building on a narrow strip of land between the coastal road and the southern edge of
Road Town's harbor. It has a barnlike interior and a rambling veranda built on piers
over the water. If you're here for a meal, some of the best options include Bahamian
fritters, Caesar or Greek salads, pastas, four kinds of steaks, and burgers. Locals and
regulars are especially fond of the chef 's jerk chicken and his combo platter of spare-
ribs, chicken, and fried shrimp. The chef also prepares a catch of the day. Happy hour
brings discounted drinks Saturday through Thursday from 5 to 7pm and on Friday,
when hot wings and raw vegetable platters are offered.
In the Fort Burt Hotel (p. 200), Harbour Rd.
&
284/494-2608.
Reservations recommended. Main
courses $19-$35. AE, MC, V. Mon-Sat 6am-10pm; Sun 5pm-midnight.
1748 Restaurant
CONTINENTAL This alfresco dining room is the beachfront
restaurant of the Long Bay Beach Resort (p. 202). Invitingly casual, the much fre-
quented deck restaurant was the site of an 18th-century sugar mill. Beginning with
one of the island's most lavish breakfast buffets, it serves both lunch and dinner from
a daily changing menu. On about 2 nights a week, special buffets are offered, featur-
ing live entertainment from a local band. Try the Barbecue Cook-out or a Taste of
Tortola lavish buffet of island specialties. One of the best-liked starters is a creamy
seafood soup, though other diners opt for the chef 's seafood salad. Baby back ribs is
a specialty, prepared with the chef 's secret sauce. A catch of the day, often lobster, is
featured; if not, perhaps try the pan-seared red snapper. Vegetarians are also catered
to, and every night the pastry chef bakes about a half-dozen luscious desserts—try his
most delicious fluffy coconut lemon cake.
In the Long Bay Beach Resort, Long Bay, Road Town.
&
284/495-4252.
www.longbay.com. Reserva-
tions recommended. Main courses lunch $15-$30, dinner $15-$45. AE, DISC, MC, V. Daily 7:30-10am,
noon-3pm, and 6:30-9pm.
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