nut rice, roasted duck with orange glaze and peppercorn-
encrusted tuna. Casual chic attire. Closed Mon.
Owner/chef Alex Ewald has a winning formula in tiny but
terrific La Tapa. If you select a sidewalk table you can watch
all of St. John walk by, but you'll probably be more comfort-
able inside where it is quieter and has a bistro ambience.
Alex changes her menu monthly, but you'll always find her
signature dish, “paella for two,” on the menu. The
appetizer-sized tapas (six varieties daily) are served with
chunks of bread and often accompanied by chilled sangria.
Smoked salmon with capers, cashew-breaded goat cheese,
buffalo mozzarella with tomatoes and tiny bites of meat are
among the choices. Entrées include deliciously marinated
brochettes of chicken, beef, fish, or chorizo served with three
sauces, sherry-marinated duck and ziti Provençal with fresh
vegetables. Casual chic attire. Closed Tues.
Gallow's Point Resort, Bay Street
Readers of Travel + Leisure magazine selected Zozo's as the
best restaurant in the USVI. It's hard to argue with that
when you look at the sophisticated menu that offers Old
World elegance complemented by an easy-going island atti-
tude. When you add in the stunning views from its new loca-
tion at Gallow's Point, above Cruz Bay, you can see why
reservations are essential. Chef Scott Bryan makes the
pasta fresh each day and uses it in a variety of dishes, in-
cluding the house favorite with hot Italian sausage. The
fried calamari with pesto aioli and the scallop bruschetta