ST. THOMAS - Virgin Islands - page 72

virtually everyone who comes here orders the West Indian food. Examples? Stewed
oxtail or chicken, or fried potfish with Creole sauce, always served with your choice
of pigeon peas and rice, mashed potatoes, dumplings, macaroni and cheese, fungi
with vegetables, fried plantains, or two kinds of potatoes.
In the Edward Wilmoth Blyden Building, Veterans Dr. & 340/776-2976. www.petitepumproom.com.
Breakfast $7-$13; sandwiches and salads $8-$18; platters $14-$20. AE, MC, V. Daily 7am-4:30pm.
Tavern on the Waterfront CARIBBEAN/FRENCH This is often the
place of choice for celebrities visiting the island. The menu changes often and is
composed with Caribbean and French flair; the chefs are inventive but draw from a
solid technique. All the dishes have a distinctive flavor, beginning with such appetiz-
ers as conch fritters or coconut shrimp with mango chutney. Main dishes include the
award-winning barbecue pork ribs that take 120 hours—from the marinade to the
cooking—to prepare. We've also enjoyed their exotic pork platter, with espresso-and-
cinnamon-encrusted pork medallions covered with a passion fruit demi-glace. The
blackened seafood linguine, another winner, comes with mahimahi, jumbo sea scal-
lops, New Zealand mussels, and shrimp, bathed in a Cajun cream sauce.
Live entertainment is often featured, which you can enjoy while taking in harbor
views. The setting is relatively simple but still elegant, with tables resting under Afri-
can mahogany vaulted ceilings. Original artwork hangs on the white walls.
Waterfront at Royal Dane Mall. & 340/776-4328. www.tavernonthewaterfront.com. Reservations
required. Main courses $14-$37. AE, DISC, MC, V. Mon-Sat 11am-3pm; Mon-Thurs 5-9pm; Fri-Sat
5-10pm.
Virgilio's NORTHERN ITALIAN Virgilio's is the best northern Italian restau-
rant in the Virgin Islands. Its neobaroque interior is sheltered under heavy ceiling
beams and brick vaulting. A well-trained staff serves meals against a backdrop of
stained-glass windows, crystal chandeliers, and soft Italian music. The cinco peche
(clams, mussels, scallops, oysters, and crayfish simmered in a saffron broth) is deli-
cious, and the fettuccine Alfredo is one of the best we've tasted. Classic dishes are
served with a distinctive flair—the lamb shank, for example, is filled with a porcini-
mushroom stuffing and glazed with a roasted garlic aïoli. The marinated grilled duck
is served chilled. You can also order individual pizzas. The place does a thriving take-
away business as well.
18 Dronningens Gade (entrance on a narrow alley running btw. Main and Back sts.). & 340/776-4920.
Reservations recommended. Main courses lunch $13-$29, dinner $23-$50. AE, MC, V. Mon-Sat
11:30am-10:30pm.
MODERATE
Cuzzin's Caribbean Restaurant & Bar CARIBBEAN For some real, old-
fashioned Virgin Islands cooking, head to this offbeat place installed in an 18th-
century stable on Back Street. The dining room is comfortable, with stone-and-brick
walls. The restaurant boasts island dishes, with a focus on seafood, especially conch,
lobster, and freshly caught fish that arrives the day it's served. Native dishes include
stews and curries, such as island-style mutton, curried chicken, and conch stewed in
a rich onion-butter sauce. The signature dish is Cuzzin' Nemo, a mélange of lobster,
conch, scallops, and shrimp served over pasta. Fried green bananas or fried plantains
accompany most dishes, and desserts are rich and luscious. The drinks of choice
include local beverages such as ginger beer, mauby, and sea moss.
7 Wimmelskafts Gade (Back St.). & 340/777-4711. Reservations recommended. Main courses $12-
$45. AE, DISC, MC, V. Mon-Sat 11am-4:30pm.

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