ST. THOMAS - Virgin Islands - page 69

Each unit has a kitchen. Not only are all the space and the location great for families,
but children 12 and under stay free in their parent's room. Honeymooners are likely
to show up in the winter months. Secret Harbour is also home to one of the most
celebrated restaurants on the island, the Blue Moon Cafe (p. 78).
6280 Estate Nazareth, Charlotte Amalie, St. Thomas, U.S.V.I. 00802-1104. www.secretharbourvi.com.
& 800/524-2250 or 340/775-6550. Fax [phone] units. Winter $365-$395 double, $390-
$475 1-bedroom suite; off season $195-$265 double, $245-$335 1-bedroom suite. Children 12 and under
stay free in parent's room. AE, MC, V. Amenities: Restaurant; bar; exercise room; pool (outdoor); 3 ten-
nis courts (lit); watersports equipment/rentals; Wi-Fi on beach (free). In room: A/C, hair dryer, Internet
(in some rooms; free).

WHERE TO EAT
The dining scene in St. Thomas these days is among the best in the West Indies, but
it has its drawbacks: Fine dining (and even not-so-fine dining) tends to be expensive,
and the best spots (with a few exceptions) are actually not right in Charlotte Amalie
and can be reached only by taxi or car.
You'll find an eclectic mix of cuisines on St. Thomas, including American, Italian,
Mexican, Asian, and other options. We recommend exploring some of the local Carib-
bean dishes at least once or twice, especially the seafood specialties like “ole wife”
and yellowtail, which are usually prepared with a spicy Creole mixture of peppers,
onions, and tomatoes. The winner among native side dishes is fungi (pronounced
foon -gee), made with okra and cornmeal. Most local restaurants serve johnnycake, a
popular fried, unleavened bread.
In Charlotte Amalie
EXPENSIVE
Amalia Café SPANISH Even though the owners, Randolph and Helga May-
nard, are not from Spain (he's from Antigua and she's from Germany), they offer the
most savory Spanish cuisine in town, including a varied selection of tasty tapas. The
restaurant is romantically located in a Spanish inn in the cobblestone Palm Passage
in the center of Charlotte Amalie. The razor-sharp Spanish cooking techniques are
generated by a team of chefs from the Dominican Republic, who have been exten-
sively trained in the preparation of Spanish culinary traditions. We like to make a full
meal just out of the tapas, especially garlic shrimp, clams in green sauce, and delight-
ful mussels in a brandy sauce. That Castilian classic, garlic soup, is also offered as a
starter. These DR chefs make the best paella Valenciana in town (the secret is in the
fish stock). Their zarzuela de mariscos, or seafood casserole, is as good as you might
get along Spain's Costa Brava. Not only do they serve the best pitchers of sangria on
the island, but the cooks also make the best caramel flan for dessert.
24 Palm Passage. & 340/714-7373. www.amaliacafe.com. Reservations recommended. Main courses
lunch $15-$23, dinner $28-$49. AE, MC, V. Mon-Sat 11am-10pm; Sun 11am-3pm (winter only).
Banana Tree Grille INTERNATIONAL This place offers candlelit dinners,
sweeping views over the busy harbor, and a decor that includes genuine banana plants
artfully scattered through the two dining rooms. The cuisine is creative and changes
frequently; the patrons are often hip and laid-back. Start off with grilled bacon-
wrapped horseradish shrimp over a mango glaze. Main dishes are filled with flavors
influenced by Asian, Caribbean, and Italian cuisines. Especially noted are the house
specialties of sugar-cane-and-cocoa-lacquered tuna, lobster tail tempura with an

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