Travel Reference
In-Depth Information
orange-pepper sauce, and the divine mango-and-mustard-glazed salmon. Try the aïoli
shank, a house specialty, if it's offered: A shank of lamb is slowly braised in Chianti
and served with an aïoli sauce over white beans and garlic mashed potatoes. The
desserts are truly decadent.
In Bluebeard's Castle, Bluebeard's Hill.
&
340/776-4050.
www.bananatreegrille.com. Reservations
recommended. Main courses $20-$56. AE, MC, V. Tues-Sun 5:30-9:30pm.
Grande Cru/Wikked/Fat Turtle
INTERNATIONAL This trio of genuinely
intriguing restaurants lies side by side beside the WICO docks, immediately adjacent
to where some of the world's biggest cruise ships moor. Each of the three is part of a
fast-evolving marina/hotel/condo development, Yacht Haven Grande. The most
expensive, formal, and elegant of the three restaurants is Grande Cru, whose meticu-
lously crafted dining room manages to be both romantic and jazzy at the same time.
Tables spill outdoors onto a covered veranda that's open to a view of privately owned
yachts. Look for stylish menu items like braised short ribs on horseradish and lemon
risotto, pistachio-and-basil-crusted goat cheese on greens with a truffle-flavored vin-
aigrette, and roasted chicken with preserved lemon and sun-dried tomatoes.
The charming middle-bracket contender within the group is Wikked, a breezy,
amiable, and likable restaurant that some of the local boat and condo owners have
transformed into their favorite. And the most raucous and animated is Fat Turtle, a
booze-and-burger joint that's a favorite with the college crowd looking for flavorful
grub, very stiff drinks, and large-screen TVs broadcasting sporting events.
In the Yacht Haven Marina. Grande Cru
&
340/775-8CRU
(775-8278); Wikked
&
340/775-8WKD
(775-8953); Fat Turtle
340/775-8FAT
(775-8328). Reservations recommended at Grande Cru, not
necessary at Wikked or Fat Turtle. Main courses at Grande Cru $24-$38; platters and main courses at
Wikked and Fat Turtle $11-$42. AE, MC, V. Grande Cru Mon-Fri noon-3pm; Mon-Sat 5:30-10pm. Wikked
Mon-Sat 11am-10pm; Sun 9am-10pm. Fat Turtle daily 11am-10pm.
Hervé Restaurant & Wine Bar
AMERICAN/CARIBBEAN/FRENCH A
panoramic view of Charlotte Amalie and a historic setting are side benefits—it's the
cuisine that matters. Hervé Paul Chassin is a restaurateur with a vast classical back-
ground. In an unpretentious setting, he offers high-quality food at reasonable prices.
There are two dining areas: a large open-air terrace and a more intimate wine room.
Start with the pistachio-encrusted brie, shrimp in a stuffed crab shell, or conch frit-
ters with mango chutney. For a main course, try the house special bouillabaisse, or a
delectable black-sesame-crusted tuna with a ginger/raspberry sauce. There are also
nightly specials of game, fish, and pasta. Desserts are divine—you'll rarely taste a
creamier crème caramel or a lighter, fluffier mango or raspberry cheesecake.
Next to Hotel 1829, Government Hill.
&
340/777-9703.
www.herverestaurant.com. Reservations
required. Main courses lunch $9-$48, dinner $21-$49. AE, MC, V. Mon-Fri 11am-3pm; daily 6-10pm.
Petite Pump Room
WEST INDIAN/INTERNATIONAL This restaurant is
housed on the second floor of the industrial-looking ferryboat terminal at the edge of
the harborfront in Charlotte Amalie, departure point for boats headed off to the Brit-
ish Virgin Islands and St. Croix. Established in 1963 by the then-owner of the famous
Pump Room restaurant in Chicago, it does a thriving breakfast and lunch business
among local boat owners and downtown office workers. The draw is some of the best
West Indian cooking on the island, a cuisine that takes the preparation of callaloo
greens very seriously (they're fabulous), and the nuances of pounded conch steak and
grouper with fries with devotion. If you want something “international” (meaning
American), the menu lists club sandwiches, steaks, chicken dishes, and burgers, but
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