George

Frommer's Review

Antiguan hospitality, a finely honed cuisine, and a laid-back atmosphere cause a never-ending stream of foodies to head to the home of owner Philip George-John. In his restored Georgian family manse, the host will feed you well. Many of the daily specials are based on long-standing Antiguan recipes. The ingredients are fresh, and everything is prepared with loving care. The best time for an authentic experience is on Saturday, when island specialties are served, including "goat water," souse, "conch water," and pepperpot stew. To finish off, try the creamy rice pudding. Antiguans take their ribs seriously and George-John prepares the best on island. The ribs are slow roasted with a caramelized passion-fruit and pineapple glaze.

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