Travel Reference
In-Depth Information
roughly translates to “passing time leisurely without pur-
pose.” And you'll certainly want to dine in leisurely fashion
here. All dishes are prepared to order, you'll never feel
rushed. One of Asolare's best dishes is the Tartare Tower.
Served as an appetizer, it has layers of tuna and salmon
tartare alternating with layers of sushi rice and baby green
wakami salad. Other starters include lemongrass shrimp
ravioli and a crispy bean sprout salad. For your main course,
sample the Indochine bouillabaisse, the Madras curried cat-
fish or the Guangzhou Cornish hen. Save room for desserts,
which are innovative and delicious. Casual chic attire.
THE STONE TERRACE
Waterfront (at Bay Street)
(340) 693-9370
Dinner only
Expensive
The Willis family is energetic and entrepreneurial. Albert
and Lonni Willis came to St. John with their two young sons
during the winter of 1975 and never returned to Long Is-
land. In time they owned a rental car company, a small inn,
two shopping malls and two restaurants. Their son Aaron, a
graduate of the prestigious Culinary Institute of America, is
the executive chef at The Stone Terrace and The Fish Trap
(below).
The newer Stone Terrace is housed in a native stone build-
ing that resembles the pirate warehouses in Charlotte
Amalie but is unique here. Climb the stone steps to the res-
taurant on the second level's sweeping terrace. There are
only 16 tables, most of them under a retractable awning be-
neath the star-filled sky. Make your dinner reservation, but
come early and have a cocktail on The Banana Deck Bar on
the covered porch. Starters include crab cakes with lime
aioli, grilled margarita-marinated prawns and Thai curried
chicken tortillas. Main courses are an eclectic lot. A recent
menu offered grilled hoisin-marinated salmon, curried coco-
