Travel Reference
In-Depth Information
grill, with giant TVs broadcasting the latest games. To make things even livelier,
there's karaoke. The place has “indestructible” furniture, and an aggressively informal
crowd. Bring the kids along; no one will mind if they make a ruckus, and they can
order from the basic kids' menu. The regular menu changes nightly, and every night
there's a theme, such as Lobster Night or Italian Night. Most popular is carnival
night, when a West Indian all-you-can-eat buffet is presented along with a limbo
show. Adults can order such tropical drinks as the Green Iguana (melon piña colada)
or the Ultimate Kamikaze, the ingredients of which are a secret. There's a fine-dining
restaurant in the back that has good fare at shockingly low prices.
At the Bolongo Bay Beach Resort (p. 65), 7150 Bolongo (Rte. 30).
&
340/693-2600.
www.iggies
beachbar.com. Burgers and sandwiches $6.50-$15; lunch and dinner main courses $14-$30. AE, MC, V.
Daily 11am-midnight.
The East End
VERY EXPENSIVE
Bleuwater
SEAFOOD/INTERNATIONAL One of the grandest dining
spots on the island lies in the Ritz-Carlton hotel. It is decorated in a West Indian
style, taking its decor from its name—candles, plates, cushions, and wall accents are
all in blue. The executive chef, Jasper Schneider, is one of the finest on the island,
carefully shopping for only the finest in top-quality ingredients to construct his divine
meals. Guests can dine in air-conditioned comfort or select an umbrella-shaded table
on the patio.
Breakfast dishes are about the best on the island, including both a hot and a cold
buffet. The bananas foster French toast with whipped butter and aged rum is almost
irresistible, as are the buttermilk pancakes with blueberries, strawberries, bananas,
toasted coconut whipped butter, and maple syrup. Of course, if you order the Bleu-
water Bloody Mary mimosa, the day is yours.
At dinner, start with duck wontons with pickled cucumber salad or scallop Carpac-
cio. You can follow with main-dish selections “from the sea” or “from the farm.” Our
oven-roasted grouper came with leeks and a chorizo-clam broth. Another specialty is
a duo of beef—pan-seared
côte de boeuf
and red-wine-braised Kobe short ribs. A “tast-
ing plate” is the way to go in desserts, though you may opt for the warm chocolate tart
with a white chocolate-and-ginger ice cream.
In the Ritz-Carlton (p. 65), 6900 Great Bay.
&
340/775-3333.
Reservations required. Main courses
breakfast $10-$30, dinner $40-$65. AE, MC, V. Wed-Mon 7-10am and 6-10pm.
EXPENSIVE
Agavé Terrace
CARIBBEAN Perched high above a steep and heavily for-
ested hillside on the eastern tip of St. Thomas, this is one of the island's best restau-
rants. Order the house drink, Desmond Delight, a combination of Midori, rum,
pineapple juice, and a secret ingredient, and enjoy your lovely view and unparalleled
romantic atmosphere. After a few Delights, try the house appetizer, which includes
portions of crabmeat, conch fritters, and a shrimp cocktail. The catch of the day
features three different fish, which can be prepared in seven different ways, with a
choice of nine sauces. Some of our favorite meals here include the chef 's jerk
chicken, and Coral Bay crab cakes served with island rémoulade. There is also an
extensive wine list. A live steel-drum band draws listeners on Tuesday and Thursday
nights.
In the Point Pleasant Resort (p. 68), 6600 Estate Smith Bay.
&
340/775-4142.
www.point
pleasantresort.com. Reservations recommended. Main courses $22-$50. AE, DC, MC, V. Daily 6-10pm.
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