Travel Reference
In-Depth Information
likes to try new dishes and use the freshest ingredients
available. A recent menu had osso bucco, filet mignon with
giant mushrooms and pollo picante (chicken with wine and
capers). Fresh salads, stuffed mushrooms and roast peppers
with anchovies are also popular items. The staff is knowl-
edgeable and friendly. Service is very good. Tony likes to
travel, so he closes the restaurant for Christmas week, the
month of August and every Sun. Dinner only. 6-10 pm.
D
Tony also offers his culinary exper-
tise as a personal chef. Villa renters
take note! This service must be ar-
ranged well in advance.
West Indian Restaurants
You'll want to sample some West Indian specialties. See
Tra-
ditional Foods
on page 22. West Indian restaurants are of-
ten short on décor, but our selections are all attractive.
We've also listed two in-town spots that serve these special-
ties at lunch. They do not serve dinner.
FUNGI'S ON THE BEACH
Pineapple Beach (Point Pleasant Resort)
(340) 775-4142
Inexpensive
Lunch, dinner
This funky beachfront shack is a great place to sample na-
tive foods and to enjoy the reggae music. From 11:30 am to
5:30 pm Fungi's serves some of the island's best burgers and
pizza, but when the sun sets the West Indian specialties
take center stage.
The pig roast is smoked over hardwood. Stewed chicken,
Creole-style fish, conch and onions in butter sauce or a
grilled local lobster are all served with native rice (with
peas), plantains, Johnny cakes and fungi. Inexpensive (un-
der $15), they are delicious and filling. If you aren't that
hungry, order a “roti,” the Caribbean's answer to a wrap. It's
