Travel Reference
In-Depth Information
Spanish Town, across from the marina.
&
284/495-5230.
Fax 284/495-5262. 12 units. Winter $85-
$100 double; off season $75-$90 double. DISC, MC, V.
Amenities:
Restaurant; bar; babysitting, Internet
(free).
In room:
A/C, ceiling fan, TV.
Where to Eat
Many of the island's best restaurants are located in secluded resorts, accessible only
by boat or resort ferry. Be sure to call ahead to find how to reach your desired table.
VERY EXPENSIVE
Biras Creek Resort
INTERNATIONAL With even better cuisine than that
of Little Dix Bay Pavilion (see below), this hilltop restaurant is our longtime island
favorite, and for good reason. The resort hires the island's finest chefs, who turn out
superb cuisine based on quality ingredients. The prix-fixe menu changes every night,
but the panoramic view of North Sound doesn't. A recent sampling of the appetizers
turned up such delights as five-spice duck salad, followed by a main course of pan-
seared salmon wrapped in Parma ham in a lentil-cream sauce, and grilled grouper
with an herby couscous. The chef 's special, grilled lobster, is featured Sunday and
Wednesday nights. Desserts are prepared fresh, and are likely to range from a chilled
green-apple parfait to a choice of sorbets served with a chilled cantaloupe soup.
In Biras Creek Resort (p. 226), North Sound.
&
284/494-3555.
www.biras.com. Reservations required.
Fixed-price dinner $85-$125. AE, MC, V. Seatings daily 6:30-9pm.
EXPENSIVE
Chez Bamboo
CAJUN This is the closest approximation to a New Orleans
supper club in the B.V.I. Located within a 5-minute walk north of the yacht club, the
building features a big veranda. Inside, there's a wraparound mural showing a jazz
band playing within a forest of bamboo; bamboo artifacts continue the theme. Owner
Rose Giacinto and Chef Joyce Rodriguez concoct superb dishes, including conch
gumbo, Nassau grouper
en papillote,
and New Orleans-style strip steak covered with
a creamy Worcestershire sauce. Desserts such as apple
crostini
and crème brûlée are
among the very best on the island. Live music, usually blues or jazz (of course), is
presented every Friday night on the terrace.
Next to the Virgin Gorda Yacht Harbour, Spanish Town.
&
284/495-5752.
Reservations recom-
mended. Main courses $23-$46. AE, MC, V. Daily 4-10pm.
The Restaurant at Leverick Bay
CONTINENTAL A combined restaurant and
beach bar, this is today's version of the old Pusser's, which now operates only a store
here. During the day, you can enjoy all sorts of light meals for reasonable prices,
including croissant sandwiches, burgers, fried snapper, and pizza. There's also a chil-
dren's menu. At night, the menu is more ambitious, featuring such intriguing appetiz-
ers as roasted pumpkin soup made with island-grown pumpkins and a splash of
truffle oil. The chicken satay served with a spicy peanut dipping sauce is also entic-
ing. The chef 's specialty is a tender and slow-roasted prime rib of beef with mashed
potatoes and fresh vegetables. The ahi tuna, with a tangy wasabi-and-sweet-soy
sauce, is full of aromatic flavor. If it's featured, you might opt for the grilled wahoo,
caught in local waters, marinated in lime, and served with West Indian rice and fresh
vegetables.
In the Leverick Bay Resort (p. 227), North Sound.
&
284/495-7154.
www.therestaurantatleverickbay.
com. Reservations recommended. Lunch $9-$19; pizzas from $16; dinner $25-$50. MC, V. Daily 9am-
midnight.
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